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Grain quality traits and bread-making characteristics of old and modern Italian durum wheat varieties grown under low input conditions in a Mediterranean environment
Full text linkFollowing the boom in durum wheat breeding, ancient wheats disappeared from the human diet and old durum wheat varieties were replaced by what is believed to be their better versions: higher yielding modern varieties grown in high input systems. Although breeders have worked intensely ever since to improve the quality of durum wheat traits, mainly gluten subunit alleles, in order to obtain a superior technological quality of the main durum wheat end products (first pasta and then bread), conflicts about predicting their quality still exist; this is because quality is neither governed by one trait alone nor conditioned by a single controllable factor. In the first chapter of the thesis we discussed the evolution of ancient to old and then modern durum wheat varieties in terms of agronomy, genetics, technological and end-product qualities. Moving from ancient to modern durum wheat varieties, grain yield increased, grain proteins concentration decreased, gluten strength and dough toughness improved ameliorating the quality of pasta but decreasing the durum wheat versatility.Nowadays, old durum wheat cultivars are attracting renewed attention due to their interesting genetic diversity and their suitability to low input agricultural systems where the higher yield potential of modern cultivars cannot be achieved. Consumers interest in old varieties is also growing due to the desire to revert back to traditional and organic products perceived to be ‘safer’ and ‘healthier’ foods. Old durum wheat cultivars were used for bread-making since the beginning of its practice dating back to 500 BC and durum breads are still diffuse throughout the Mediterranean region and especially in the south of Italy. In the first experiment conducted, the agronomic and bread-making performances of fourteen old Italian durum wheat varieties grown under two low nitrogen inputs (46 and 86 kg ha-1) were determined and the relationships among grain, semolina, dough and bread quality parameters were established. The old varieties yielded similarly to the check modern variety Svevo under both nitrogen levels. Increasing nitrogen fertilization from 46 to 86 kg ha-1 did not increase grain yield or the mg of N in the grain, although grain protein percentage increased due to a decrease in grain weight and increase in gliadin content. Despite a resulting decrease in the gluten index, dough and bread quality improved at the higher N rate, highlighting the influential role of protein percentage and gliadin in bread quality. The genotypic variation in grain protein percentage among old varieties was more strongly associated with glutenin than with gliadin content. Variation in the gluten index was high (4-54), indeed it was the most variable semolina parameter, and proved to contribute the most to variation in bread quality. This variation was independent of the glutenin alleles (HMW 20, 20*, 7, 13+16, 6+8) and was linked to the quality of the grain in terms of grain weight and the associated mg of N per grain. Remarkably, two old varieties, namely Calabria and Cappelli, were able to produce both a good yield and high quality bread.
In the second experiment conducted, fourteen old and two modern durum wheat cultivars were analyzed in two field trials at two nitrogen (N) levels (46 and 86 Kg N ha-1) to assess the effect of grain number and N absorbed and translocated by the crops on grain protein percentage and whether the genotypic variation in grain N was associated with a variation in the quantitative ratios between the various protein fractions.Mean grain yield was below 3 t ha-1 and strongly associated with the corresponding variation in the number of grains m-2 (GNO) (r = 0.93***). The greater amount of N present in the biomass of old cultivars at anthesis, due to their greater biomass (r = 0.87***), resulted in a greater N source for the growing grains (15-23 g m-2) compared with modern cultivars (13-16 g m-2) despite the greater post-anthesis N uptake of modern cultivars. In spite of this larger source, most old cultivars generally delivered a lower amount of N m-2 (4.1 - 8.5 g m-2) to their mature grains compared with modern cultivars (8.1-10.3 g m-2). Nevertheless, their lower GNO resulted in a greater amount of N in each grain, which was the main determinant of their higher grain protein percentage (r = 0.81***).Genotypic variation in grain N content correlated with a variation in the content of all three protein fractions (albumins-globulins, gliadins and glutenins) but the strength of the correlation with gliadin and albumin-globulin was higher than that with the glutenins. Genotypic variation in gliadin and glutenin content was more tightly correlated with the variation in the sulphur-rich protein groups and subunits (alpha/beta, gamma and low molecular weight glutenin subunits) than with the sulphur-poor protein groups and subunits. The significant genotypic differences in the ratios GLI/GLU, Srich/Spoor and HMW/LMW were not influenced by the corresponding variation in grain N content, even when the slope of the regressions for the two terms of the ratios against the total, as in the case of HMW and LWM, were different. The final N content can only explain part of the variation in the quantitative ratios between fractions and components since genotypic differences other than grain N content also contribute to these variations
Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach
No full textAncient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
No full textReducing the consumption of animal-based food is becoming the recommended, new life-style, being encouraged by health experts and by the World Health Organization (WHO). The demand for meat and dairy-free substitutes is increasing considerably and diversification of affordable alternative protein sources is needed as a sustainable strategy. Many alternative proteins emerged in the last decade, from traditional (legumes, cereal, nuts) to novel sources (cultural cell, mycelium, algae, air protein and insects). However, traditional sources are still the most requested by consumers. Myriad varieties of dairy substitute (DS) have been launched lately in the market out of which legume-based DS proved to be more nutritious than cereal and nuts-based DS. However, DS are still far from being considered a substitution of their conventional counterparts, from a nutritional perspective, which creates a market gap in the supply of nutritious food. This review gives insights of the today consumers demand and the market of DS and summarizes the diverse traditional legume-based DS available worldwide, as well as the legumes types and new technologies that have been applied in the production of beverage, yogurt, cheese, ice cream and butter substitutes on a lab scale. Legumes proved to still be the most convenient alternative to be considered for DS
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market
Full text linkGluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p p p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption
Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment
No full textThis study is the first to assess the effects of clipping, cultivar, season, and their interactions on the protein composition of six old and ancient wheat cultivars (n = 6). For this, nitrogen content, the proportion of wheat protein fractions, and the molecular weight distribution of the extractable and unextractable glutenin polymers were investigated as a function of cultivar and clipping in two consecutive seasons. The relationships between genotypic variation in grain nitrogen and protein fraction content under clipping and non-clipping conditions were also assessed. Clipping delayed and shortened the grain filling period of all of the cultivars. The protein composition of some cultivars behaved differently to clipping due to differences in the environmental conditions of S1 (exceptional dry season) and S2 (rainy season). In S1, clipping decreased the ratio of gliadins over glutenins (GLI/GLU) (<1) of Cappelli and Giovanni Paolo, while in S2, clipping improved the GLI/GLU of Giovanni Paolo, Monlis, and Norberto. The unextractable polymeric proteins were not affected by clipping. Khorasan was shown to be indifferent to clipping in S1 and S2. These results suggest that it is possible to have ancient/old wheats suitable for a dual-purpose system, in different climatic conditions, while maintaining good grain quality traits. The increased market demand for ancient and old wheats presents an economic opportunity for farmers who adopt the dual-purpose technique to cultivate these resilient crops again and increase their profit margins and revenues
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives
Full text linkAbstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstrac
Effect of ultrafiltration on the cheesemaking properties of donkey milk
Full text linkThe effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. Milk was coagulated by rennet with or without modification of some technological parameters, i.e., preacidification with lactic acid or EPS-producing starter, addition of small amount of bovine milk. After assessing the gross composition, the milk samples were processed and coagulation was monitored with a viscosimeter. The obtained cheeses were subjected to chemical analyses, calculation of the yield and electrophoretic characterisation of the protein profile. The results indicated that the milk protein concentration was the main limiting factor for coagulation and that pre-acidification played a minor role. The most satisfactory results were obtained for milk with added EPS-producing starter, since the cheese showed the highest yield (about 11%) and the firmest texture. The outcomes of the study could be easily transferred to the dairy level, after suitable economic evaluation
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
No full textThe present study intends to investigate the impact of fractionation and micronization on the compositional, functional, and thermal characteristics of two protein concentrates derived from corn and barley. Fractionation of protein concentrates (by sieving) resulted in three fractions, i.e., fine (< 100 mu m), medium (100-300 mu m), and coarse (> 300 mu m), while micronization resulted in an average particle size of 30 mu m. No specific pattern was observed between particle size and chemical composition of corn and barley protein concentrates due to the complex interplay between particle size, surface area, structural changes, and botanical origin. Protein solubility varied depending on the pH and particle size, showing that the coarse fraction exhibited higher solubility than the fine fraction. For both corn/barley protein concentrates, coarse fraction had higher water-/oil-holding capacity. The barley fine fraction showed high foaming capacity, while all proteins lacked emulsification ability. Across all samples, a trend of increasing enthalpy with decreased particle size was observed, except for micronized barley, where enthalpy decreased, indicating possible protein structural changes. Thus, variations in properties among fractions highlight the importance of particle size in determining the proteins' functionality for potential applications in food systems
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative
No full textThis study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian Caciotta cow's cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10-20 g 100 g-1, BF: 0-10 g 100 g-1, Water: 60-70 g 100 g-1) affected the textural and cutting properties of the product. Two formulations closest to Caciotta in texture were further tested for their nutritional and sensory attributes using the Just About Right scale. Results revealed BF and water levels significantly influenced the texture and cutting parameters. Both formulations exhibited high proteins (9.63-10.21 g 100 g-1) and fibers (12.46-15.63 g 100 g-1), alongside low fats (4.07-4.20 g 100 g-1) and phytic acids (0.40 g/100 g). Despite their grainy and soluble nature and being less elastic and hard than Caciotta, one formulation, PCs: 16.7 g 100 g-1, BF: 6.7 g 100 g-1, and water: 66.7 g 100 g-1, was favored in sensory evaluations. This study highlights bamboo fiber's role in achieving the desired firmness and fiber content, offering a promising path for developing functional foods that imitate the texture and nutritional profile of semi-hard cheeses
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