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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Balestra F,Laghi L,Taneyo Saa D,Gianotti A,Rocculi P,Pinnavaia Gdoi
10.1016/j.foodchem.2015.04.041subject
Has Abstractpub_date
2015-11-15 00:00:00pages
451-9eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00587-7journal_volume
187pub_type
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