title: Heat damage of water biscuits from einkorn, durum and bread wheat flours.
abstract: To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, α-amylase, β-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0±6.29mg/100g protein) and bread wheat (42.5±6.93) than in einkorn (15.7±3.92) water biscuits, while GLI was detected only in durum (10.0±2.02mg/kgDM) and bread wheat (5.2±1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate β-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.
authors.affiliation: Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. Electronic address: alyssa.hidalgovidal@unimi.it.
authors.forename: Alyssa
authors.initials: A
authors.lastname: Hidalgo
authors.affiliation: Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle Varietà Vegetali (CRA-SCV), Via Mulino 3, 26866 S. Angelo Lodigiano (LO), Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Brandolini
keywords: Amylases; Colour; Heat damage indices; Reducing sugars; Wheat