title: Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.
abstract: Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.
authors.affiliation: CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy. Electronic address: federica.balestra@unibo.it.
authors.forename: Federica
authors.initials: F
authors.lastname: Balestra
authors.affiliation: CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Laghi
authors.affiliation: Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.
authors.forename: Danielle
authors.initials: D
authors.lastname: Taneyo Saa
authors.affiliation: CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Gianotti
authors.affiliation: CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Rocculi
authors.affiliation: CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.
authors.forename: GianGaetano
authors.initials: G
authors.lastname: Pinnavaia
mesh_terms: D019149:Bioreactors; D001939:Bread / Q000032:analysis; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D055432:Metabolomics; D012212:Rheology; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D013213:Starch / Q000737:chemistry; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism*
chemical_list: D013213:Starch
keywords: Dough; Durum wheat flour; Fermentation; KAMUT® Khorasan flour