Abstract

The growing sensibility toward those foods that are characterized by natural and healthy features has raised the interest toward alternative wheat cereals. This research was carried out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 years of experimentation, due to environmental effects. This reflected on the corresponding breads but the statistical analysis indicated that, on the whole, Kamut bread was characterized by a high content of carotenoid pigments. Regarding sensory properties (profiled by means of 11 descriptors of visual appearance, texture, odor and flavor) and loaf volumes, breads from Forenza and Kamut appeared different from each other but similar to those obtained from Rio and Norba grown in the same environment, respectively.

Autore Pugliese

• Pasqualone Antonella , Summo Carmine , Caponio Francesco , Simeone Rosanna , Paradiso Vito Michele

Tutti gli autori

• PASQUALONE A.;SUMMO C.;CAPONIO F.;SIMEONE R.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2011

ISSN

1082-0132

ISBN

Non Disponibile

Numero di citazioni Wos

17

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

18

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile