Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Alessandro Bianchi [verfasserIn] Francesca Venturi [verfasserIn] Angela Zinnai [verfasserIn] Isabella Taglieri [verfasserIn] Basma Najar [verfasserIn] Monica Macaluso [verfasserIn] Giorgio Merlani [verfasserIn] Luciana Gabriella Angelini [verfasserIn] Silvia Tavarini [verfasserIn] Clarissa Clemente [verfasserIn] Chiara Sanmartin [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	wheat flour old variety sensory quality VOCs bread color nutritional quality

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 6, p 1351
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:6, p 1351

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12061351

Katalog-ID:	DOAJ08736526X

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ08736526X
003	DE-627
005	20240413051553.0
007	cr uuu---uuuuu
008	230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.3390/foods12061351 \|2 doi
035			\|a (DE-627)DOAJ08736526X
035			\|a (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TP1-1185
100	0		\|a Alessandro Bianchi \|e verfasserin \|4 aut
245	1	0	\|a Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
264		1	\|c 2023
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
650		4	\|a wheat flour
650		4	\|a old variety
650		4	\|a sensory quality
650		4	\|a VOCs
650		4	\|a bread color
650		4	\|a nutritional quality
653		0	\|a Chemical technology
700	0		\|a Francesca Venturi \|e verfasserin \|4 aut
700	0		\|a Angela Zinnai \|e verfasserin \|4 aut
700	0		\|a Isabella Taglieri \|e verfasserin \|4 aut
700	0		\|a Basma Najar \|e verfasserin \|4 aut
700	0		\|a Monica Macaluso \|e verfasserin \|4 aut
700	0		\|a Giorgio Merlani \|e verfasserin \|4 aut
700	0		\|a Luciana Gabriella Angelini \|e verfasserin \|4 aut
700	0		\|a Silvia Tavarini \|e verfasserin \|4 aut
700	0		\|a Clarissa Clemente \|e verfasserin \|4 aut
700	0		\|a Chiara Sanmartin \|e verfasserin \|4 aut
773	0	8	\|i In \|t Foods \|d MDPI AG, 2013 \|g 12(2023), 6, p 1351 \|w (DE-627)737287632 \|w (DE-600)2704223-6 \|x 23048158 \|7 nnns
773	1	8	\|g volume:12 \|g year:2023 \|g number:6, p 1351
856	4	0	\|u https://doi.org/10.3390/foods12061351 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 \|z kostenfrei
856	4	0	\|u https://www.mdpi.com/2304-8158/12/6/1351 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2304-8158 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 12 \|j 2023 \|e 6, p 1351

Indexfelder

author_variant	a b ab f v fv a z az i t it b n bn m m mm g m gm l g a lga s t st c c cc c s cs
matchkey_str	article:23048158:2023----::aoiainfnlvreyftiiuasiuisuyftsiaiiyobedaigouig
hierarchy_sort_str	2023
callnumber-subject-code	TP
publishDate	2023
allfields	10.3390/foods12061351 doi (DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3 DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology Francesca Venturi verfasserin aut Angela Zinnai verfasserin aut Isabella Taglieri verfasserin aut Basma Najar verfasserin aut Monica Macaluso verfasserin aut Giorgio Merlani verfasserin aut Luciana Gabriella Angelini verfasserin aut Silvia Tavarini verfasserin aut Clarissa Clemente verfasserin aut Chiara Sanmartin verfasserin aut In Foods MDPI AG, 2013 12(2023), 6, p 1351 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:6, p 1351 https://doi.org/10.3390/foods12061351 kostenfrei https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 kostenfrei https://www.mdpi.com/2304-8158/12/6/1351 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 6, p 1351
spelling	10.3390/foods12061351 doi (DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3 DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology Francesca Venturi verfasserin aut Angela Zinnai verfasserin aut Isabella Taglieri verfasserin aut Basma Najar verfasserin aut Monica Macaluso verfasserin aut Giorgio Merlani verfasserin aut Luciana Gabriella Angelini verfasserin aut Silvia Tavarini verfasserin aut Clarissa Clemente verfasserin aut Chiara Sanmartin verfasserin aut In Foods MDPI AG, 2013 12(2023), 6, p 1351 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:6, p 1351 https://doi.org/10.3390/foods12061351 kostenfrei https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 kostenfrei https://www.mdpi.com/2304-8158/12/6/1351 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 6, p 1351
allfields_unstemmed	10.3390/foods12061351 doi (DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3 DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology Francesca Venturi verfasserin aut Angela Zinnai verfasserin aut Isabella Taglieri verfasserin aut Basma Najar verfasserin aut Monica Macaluso verfasserin aut Giorgio Merlani verfasserin aut Luciana Gabriella Angelini verfasserin aut Silvia Tavarini verfasserin aut Clarissa Clemente verfasserin aut Chiara Sanmartin verfasserin aut In Foods MDPI AG, 2013 12(2023), 6, p 1351 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:6, p 1351 https://doi.org/10.3390/foods12061351 kostenfrei https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 kostenfrei https://www.mdpi.com/2304-8158/12/6/1351 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 6, p 1351
allfieldsGer	10.3390/foods12061351 doi (DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3 DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology Francesca Venturi verfasserin aut Angela Zinnai verfasserin aut Isabella Taglieri verfasserin aut Basma Najar verfasserin aut Monica Macaluso verfasserin aut Giorgio Merlani verfasserin aut Luciana Gabriella Angelini verfasserin aut Silvia Tavarini verfasserin aut Clarissa Clemente verfasserin aut Chiara Sanmartin verfasserin aut In Foods MDPI AG, 2013 12(2023), 6, p 1351 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:6, p 1351 https://doi.org/10.3390/foods12061351 kostenfrei https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 kostenfrei https://www.mdpi.com/2304-8158/12/6/1351 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 6, p 1351
allfieldsSound	10.3390/foods12061351 doi (DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3 DE-627 ger DE-627 rakwb eng TP1-1185 Alessandro Bianchi verfasserin aut Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier “Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology Francesca Venturi verfasserin aut Angela Zinnai verfasserin aut Isabella Taglieri verfasserin aut Basma Najar verfasserin aut Monica Macaluso verfasserin aut Giorgio Merlani verfasserin aut Luciana Gabriella Angelini verfasserin aut Silvia Tavarini verfasserin aut Clarissa Clemente verfasserin aut Chiara Sanmartin verfasserin aut In Foods MDPI AG, 2013 12(2023), 6, p 1351 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:6, p 1351 https://doi.org/10.3390/foods12061351 kostenfrei https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 kostenfrei https://www.mdpi.com/2304-8158/12/6/1351 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 6, p 1351
language	English
source	In Foods 12(2023), 6, p 1351 volume:12 year:2023 number:6, p 1351
sourceStr	In Foods 12(2023), 6, p 1351 volume:12 year:2023 number:6, p 1351
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	wheat flour old variety sensory quality VOCs bread color nutritional quality Chemical technology
isfreeaccess_bool	true
container_title	Foods
authorswithroles_txt_mv	Alessandro Bianchi @@aut@@ Francesca Venturi @@aut@@ Angela Zinnai @@aut@@ Isabella Taglieri @@aut@@ Basma Najar @@aut@@ Monica Macaluso @@aut@@ Giorgio Merlani @@aut@@ Luciana Gabriella Angelini @@aut@@ Silvia Tavarini @@aut@@ Clarissa Clemente @@aut@@ Chiara Sanmartin @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	737287632
id	DOAJ08736526X
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ08736526X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413051553.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/foods12061351</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ08736526X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP1-1185</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Alessandro Bianchi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">wheat flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">old variety</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensory quality</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">VOCs</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">bread color</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">nutritional quality</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemical technology</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Francesca Venturi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Angela Zinnai</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Isabella Taglieri</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Basma Najar</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Monica Macaluso</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Giorgio Merlani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Luciana Gabriella Angelini</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Silvia Tavarini</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Clarissa Clemente</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Chiara Sanmartin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Foods</subfield><subfield code="d">MDPI AG, 2013</subfield><subfield code="g">12(2023), 6, p 1351</subfield><subfield code="w">(DE-627)737287632</subfield><subfield code="w">(DE-600)2704223-6</subfield><subfield code="x">23048158</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:12</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:6, p 1351</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/foods12061351</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2304-8158/12/6/1351</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2304-8158</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">12</subfield><subfield code="j">2023</subfield><subfield code="e">6, p 1351</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Alessandro Bianchi
spellingShingle	Alessandro Bianchi misc TP1-1185 misc wheat flour misc old variety misc sensory quality misc VOCs misc bread color misc nutritional quality misc Chemical technology Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
authorStr	Alessandro Bianchi
ppnlink_with_tag_str_mv	@@773@@(DE-627)737287632
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TP1-1185
illustrated	Not Illustrated
issn	23048158
topic_title	TP1-1185 Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality wheat flour old variety sensory quality VOCs bread color nutritional quality
topic	misc TP1-1185 misc wheat flour misc old variety misc sensory quality misc VOCs misc bread color misc nutritional quality misc Chemical technology
topic_unstemmed	misc TP1-1185 misc wheat flour misc old variety misc sensory quality misc VOCs misc bread color misc nutritional quality misc Chemical technology
topic_browse	misc TP1-1185 misc wheat flour misc old variety misc sensory quality misc VOCs misc bread color misc nutritional quality misc Chemical technology
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Foods
hierarchy_parent_id	737287632
hierarchy_top_title	Foods
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)737287632 (DE-600)2704223-6
title	Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
ctrlnum	(DE-627)DOAJ08736526X (DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3
title_full	Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
author_sort	Alessandro Bianchi
journal	Foods
journalStr	Foods
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2023
contenttype_str_mv	txt
author_browse	Alessandro Bianchi Francesca Venturi Angela Zinnai Isabella Taglieri Basma Najar Monica Macaluso Giorgio Merlani Luciana Gabriella Angelini Silvia Tavarini Clarissa Clemente Chiara Sanmartin
container_volume	12
class	TP1-1185
format_se	Elektronische Aufsätze
author-letter	Alessandro Bianchi
doi_str_mv	10.3390/foods12061351
author2-role	verfasserin
title_sort	valorization of an old variety of <i<triticum aestivum</i<: a study of its suitability for breadmaking focusing on sensory and nutritional quality
callnumber	TP1-1185
title_auth	Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
abstract	“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
abstractGer	“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
abstract_unstemmed	“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	6, p 1351
title_short	Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
url	https://doi.org/10.3390/foods12061351 https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3 https://www.mdpi.com/2304-8158/12/6/1351 https://doaj.org/toc/2304-8158
remote_bool	true
author2	Francesca Venturi Angela Zinnai Isabella Taglieri Basma Najar Monica Macaluso Giorgio Merlani Luciana Gabriella Angelini Silvia Tavarini Clarissa Clemente Chiara Sanmartin
author2Str	Francesca Venturi Angela Zinnai Isabella Taglieri Basma Najar Monica Macaluso Giorgio Merlani Luciana Gabriella Angelini Silvia Tavarini Clarissa Clemente Chiara Sanmartin
ppnlink	737287632
callnumber-subject	TP - Chemical Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.3390/foods12061351
callnumber-a	TP1-1185
up_date	2024-07-04T01:23:13.088Z
_version_	1803609642727636993
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ08736526X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413051553.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/foods12061351</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ08736526X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ5a7d9c66c4f44beebf7038476d65baf3</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP1-1185</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Alessandro Bianchi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">“Avanzi 3-Grano 23” (G23) is an old variety of <i<Triticum aestivum</i< from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 <i<w</i</<i<w</i<), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">wheat flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">old variety</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensory quality</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">VOCs</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">bread color</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">nutritional quality</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemical technology</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Francesca Venturi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Angela Zinnai</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Isabella Taglieri</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Basma Najar</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Monica Macaluso</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Giorgio Merlani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Luciana Gabriella Angelini</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Silvia Tavarini</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Clarissa Clemente</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Chiara Sanmartin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Foods</subfield><subfield code="d">MDPI AG, 2013</subfield><subfield code="g">12(2023), 6, p 1351</subfield><subfield code="w">(DE-627)737287632</subfield><subfield code="w">(DE-600)2704223-6</subfield><subfield code="x">23048158</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:12</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:6, p 1351</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/foods12061351</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/5a7d9c66c4f44beebf7038476d65baf3</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2304-8158/12/6/1351</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2304-8158</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">12</subfield><subfield code="j">2023</subfield><subfield code="e">6, p 1351</subfield></datafield></record></collection>
score	7.400174

Nicht das Richtige dabei?

Schreiben Sie uns!

Valorization of an Old Variety of <i<Triticum aestivum</i<: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?