title: Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
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.
authors.affiliation: PROGESA Department, University of Bari, Section of Agro-Food Industries, Bari, Italy. antonella.pasqualone@agr.uniba.it
authors.forename: A
authors.initials: A
authors.lastname: Pasqualone
authors.forename: A R
authors.initials: AR
authors.lastname: Piergiovanni
authors.forename: F
authors.initials: F
authors.lastname: Caponio
authors.forename: V M
authors.initials: VM
authors.lastname: Paradiso
authors.forename: C
authors.initials: C
authors.lastname: Summo
authors.forename: R
authors.initials: R
authors.lastname: Simeone
mesh_terms: D000328:Adult; D001939:Bread; D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D002523:Edible Grain; D005260:Female; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D006801:Humans; D008297:Male; D010940:Plant Proteins / Q000032:analysis; D014908:Triticum / Q000737:chemistry*; D055815:Young Adult
chemical_list: D010940:Plant Proteins; D002338:Carotenoids