title: Durum and soft wheat flours in sourdough and straight-dough bread-making.
abstract: In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Rinaldi
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Paciulli
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Augusta
authors.initials: A
authors.lastname: Caligiani
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Elisa
authors.initials: E
authors.lastname: Sgarbi
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Martina
authors.initials: M
authors.lastname: Cirlini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Dall'Asta
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
authors.forename: Emma
authors.initials: E
authors.lastname: Chiavaro
keywords: Bread; Durum wheat; Physical analysis; Shelf-life; Sourdough