Durum wheat bread enriched with immature wheat grain. 2: Evaluation of the staling by sensory and instrumental methods
2001
Comendador, F.J. (Consorzio per la Ricerca su Specifici Settori della Filiera Cerealicola Gian Pietro Ballatore, Catenanuova, Enna (Italy)) | Sinesio, F. | Paoletti, F. | Moneta, E. (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome (Italy))
Bread staling is a relatively rapid phenomenon and it varies as a function of multiple factors, such as type of cereal, use of industrial yeast or sourdough fermentation, dough oxidation or employment of other ingredients, additives, etc. The employment of unripe wheat grains in the bread making process, for their content of fructo-oligosaccharides (FOS), gives a functional product. Nevertheless, no previous studies of the possible effect of such ingredient on sensory attributes and shelf life of bread have been found on literature. For the purpose, the current study was undertaken with the aim of evaluating flavour and textural properties of durum wheat bread samples containing respectively, 10, 20, and 30% unripe wheat grains, and assessing their sensory and instrumental changes over time. Sensory evaluations were performed by a trained descriptive sensory panel with expertise in bread and baked products. Textural properties (cut, hardness, crispness and crumbliness) were compared with the instrumental measures of crumb firmness and shear strength. Unripe wheat grains at 20% content did not change the organoleptic properties of the bread samples and their evolution over time. Conversely, higher content of unripe wheat grains (30%) affected the original flavour and texture properties of the breads thus revealing: loss of fragrance, lower shear strength, crust crispness and hardness, and higher crumb hardness and crumbliness
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