Abstract

We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity were significantly higher (P < 0.05) in MB and DB than B. The addition of by products to re-milled semolina lowered the alveograph W and increased the P/L ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100 g/kg of MB did not show significant differences (P < 0.05) in specific volume, crumbhardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity.

Autore Pugliese

• Laddomada Barbara

Tutti gli autori

• A. Pasqualone; B. Laddomada; I. Centomani; V.M. Paradiso; D. Minervini; F. Caponio; C. Summo

Titolo volume/Rivista

Lebensmittel-Wissenschaft + Technologie

Anno di pubblicazione

2016

ISSN

0023-6438

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile