Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

Abstract

“Avanzi 3-Grano 23” (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

“…The variation in volume was calculated using the following formula: where V 0 is the volume of 20 g of dough at the beginning of the leaving phase and V f is the volume of the dough at the end of the leaving time. The dough development has been calculated with the equation previously reported by Bianchi et al [ 14 ].…”

“…The termination point of the samples’ shelf-life was determined by the emergence of the first visible microbial colony. Physical-chemical parameters, including moisture content, pH, and free acidity, were assessed utilizing the methods outlined by Bianchi et al [ 14 ].…”

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

“…Finally, the anti-radical activity of samples (must, pomace and beer) was determined by DPPH and ABTS free radical method as previously reported [ 20 ]. The results were expressed as μmol Trolox equivalents (TE) per mL, according to different standard curves of Trolox (in the range 0–200 μmol/L for the DPPH assay, 0.2–1.5 mM range for ABTS assay).…”

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

“…To preserve bread quality, it is essential that the packaging maintains its properties for as long as possible, increasing the “shelf life”, i.e., the duration during which a product can be stored without losing its suitability for use, consumption, or sale [ 2 ]. Understanding the reasons behind physical, chemical, and microbial spoilage of bakery products in the food industry is crucial to prevent quality deterioration and economic losses for both manufacturers and consumers [ 3 ]. Indeed, the potential for microbial contamination and lipid and protein oxidation in bakery products also poses significant health concerns [ 4 ].…”