Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics
Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different envi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1610 |
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| author | Andrea Brandolini Mara Lucisano Manuela Mariotti Lorenzo Estivi Alyssa Hidalgo |
| author_facet | Andrea Brandolini Mara Lucisano Manuela Mariotti Lorenzo Estivi Alyssa Hidalgo |
| author_sort | Andrea Brandolini |
| collection | DOAJ |
| description | Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO<sub>2</sub> total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm<sup>3</sup>); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life. |
| first_indexed | 2024-03-11T05:01:48Z |
| format | Article |
| id | doaj.art-18dea803f56548efb06d630217070e78 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:01:48Z |
| publishDate | 2023-04-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-18dea803f56548efb06d630217070e782023-11-17T19:14:08ZengMDPI AGFoods2304-81582023-04-01128161010.3390/foods12081610Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread CharacteristicsAndrea Brandolini0Mara Lucisano1Manuela Mariotti2Lorenzo Estivi3Alyssa Hidalgo4Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Unità di Ricerca per la Zootecnia e l’Acquacoltura (CREA-ZA), Via Piacenza 29, 26900 Lodi, ItalyDipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyEinkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO<sub>2</sub> total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm<sup>3</sup>); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.https://www.mdpi.com/2304-8158/12/8/1610colourfarinographrheofermentographviscoelastic behaviourbread shelf lifecrumb porosity |
| spellingShingle | Andrea Brandolini Mara Lucisano Manuela Mariotti Lorenzo Estivi Alyssa Hidalgo Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics Foods colour farinograph rheofermentograph viscoelastic behaviour bread shelf life crumb porosity |
| title | Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics |
| title_full | Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics |
| title_fullStr | Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics |
| title_full_unstemmed | Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics |
| title_short | Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics |
| title_sort | breadmaking performance of elite einkorn i triticum monococcum i l subsp i monococcum i lines evaluation of flour dough and bread characteristics |
| topic | colour farinograph rheofermentograph viscoelastic behaviour bread shelf life crumb porosity |
| url | https://www.mdpi.com/2304-8158/12/8/1610 |
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