TECNICA MOLITORIA Vol. 70 - APRIL 2019

 

CONTENT

 

46 - Fortified durum wheat breads with addition of minor cereals and yellow pea
D.B.M. Ficco - S. Muccilli - L. Padalino - V. Giannone - L. Lecce - V. Giovanniello - M.A. Del Nobile - P. De Vita - A. Spina

The aim of this study was to develop fortified durum wheat breads by partially replacing and integrating the semolina (GD) with white sorghum (SB), or yellow pea (PP) or using a natural mixture of rye and durum wheat (GS). The main chemical-physical and rheological parameters were determined about the various flours and about the mixes, while about the loaves obtained the total fibers, the glycaemic index and the main qualitative and sensorial traits, were examined. The PP flour showed twice the protein levels and a yellow index similar to 100% GD, while that of GS showed more than three times the dietary fibre. At the rheological tests, the different mix formulations showed less strength, stability and P/L ratio. However, the addition of SB and PP, had a negative impact about loaf volume, crumb, crust and sensory acceptance. Breads fortified with PP were more appreciated lower glicaemic index, better total fibre content, crumb (in terms of lower glicaemic index, better total fibre content, crumb colour and overall acceptability scores.

 

DEPARTMENTS

 

64 - CONVENTION

 

66 - CEREALS

 

78 - FEEDS

 

82 - BREAD-MAKING

 

86 - MACHINERY

 

100 - ANALYSIS

 

104 - NEWS

 

120 - DIARY

 

124 - BOOKS

 

127 - COMPANIES ADDRESS

 

128 - ADVERTISER INDEX