Search results for "Falling Number"

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…

2018

To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…

0301 basic medicineAbsorption of waterChemical PhenomenaRe-milled semolinaFurfuralHexanalAnalytical Chemistry03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyPentanolsDurum wheat bread; Quality control; Re-milled semolina; Sensory profile; Texture; Volatile compounds; Aldehydes; Chemical Phenomena; Pentanols; Bread; Triticum; Analytical Chemistry; Food ScienceFood scienceTextureAromaTriticumFarinographchemistry.chemical_classificationAldehydes030109 nutrition & dieteticsbiologyChemistryMedicine (all)Durum wheat breadSensory profileQuality control04 agricultural and veterinary sciencesGeneral MedicineSettore AGR/15 - Scienze E Tecnologie AlimentariBreadbiology.organism_classification040401 food scienceFalling NumberGlutenOdorVolatile compoundsVolatile compoundFood ScienceFood chemistry
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