Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Balestra, Federica; Laghi, Luca; Saa, Danielle Taneyo; Gianotti, Andrea; Rocculi, Pietro; Pinnavaia, Giangaetano

doi:10.1016/j.foodchem.2015.04.041

Cited by 27 publications

(16 citation statements)

References 38 publications

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“…Taking in account all the above‐mentioned, the good composition of pseudocereals is not only suitable to individuals with medical needs, but also to consumers seeking “healthy” foodstuffs (Balestra and others ; Pellegrini and Agostoni ).…”

Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

“…Kamut® bread showed good sensory properties and loaf volumes, highly resembling bread obtained from modern wheat (Pasqualone and others ). Indeed, it was found that it is more suitable than durum wheat for the fermentation processes at acidic conditions because an increase in the bread volume and the metabolic heat production by yeast were observed (Balestra and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

See 1 more Smart Citation

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

View full text Add to dashboard Cite

show abstract

“…(Angioloni & Collar 2011). The physicochemical and metabolomic characteristics of KAMUT V R khorasan and durum wheat fermented dough were investigated by Balestra et al (2015), who found KAMUT V R flour to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions.…”

Section: Technological and Nutritional Aspectsmentioning

confidence: 99%

Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat

Bordoni

Danesi

Nunzio

et al. 2016

International Journal of Food Sciences and Nutrition

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After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is considered nutritionally important. How ancient grains have positive effects is not entirely known, the fragmentation of the scientific knowledge being also related to the fact that ancient grains are not a homogeneous category. The KAMUT trademark indicates a specific and ancient variety of grain (Triticum turgidum ssp. turanicum, commonly khorasan wheat), and guarantees certain attributes making studies sufficiently comparable. In this work, studies on KAMUT khorasan wheat have been systematically reviewed, evidencing different aspects supporting its benefits. Although it is not possible to establish whether all ancient grains share these positive characteristics, in total or in part, this review provides further evidences supporting the consumption of ancient grains.

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“…Wheat ( Triticum aestivum ) is the cereal most commonly used to produce numerous bakery products but the evolution of food habits and the increased consumer desire for a healthy lifestyle, determined a notable renovation of the baked products market resulting in demands for breads and bakery products with highly nutritional and functional properties. One of the possibilities explored by bakers to adapt their products to the market demands is the total or partial replacement of wheat flour with alternative flours with nutritional and healthy distinctive features (Balestra et al, 2015 ). In the recent years, great interest is enjoying the use of flours obtained from “ancient” grains, especially cereals as Kamut® khorasan wheat, emmer, barley and spelt, and pseudocereals, such as sorghum, teff, millet, amaranth, and quinoa for the formulation of new bakery products having improved nutritional characteristics and distinguishing flavor (Bhargava et al, 2006 ; Zannini et al, 2009 ; Jekle et al, 2010 ; Vega-Gálvez et al, 2010 ; Angioloni and Collar, 2011 ; Mariotti et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

et al. 2018

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This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.

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Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Cited by 27 publications

References 38 publications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

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