The evolution of tocol content was investigated during the manufacturing of bread, water 17 biscuits and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum 18 wheat semolina. 19 Total tocol content decreased throughout the processing stages. In bread and water biscuit, the 20 kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread 21 leavening and baking had almost negligible effects. In pasta the long kneading phase determined 22 high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and 23 of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the 24 production processes from inception to conclusion, average tocol losses were: in bread 24.1% and 25 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum 26 extrusion) and 55.7% (no vacuum). 27 In spite of a significant decrease, einkorn showed better preservation and supplied more tocols 28 in the end products than durum and bread wheats: on average, in pasta tocol content was 20.4 vs 8.2 29 vs 5.3 mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 30 (einkorn) vs 10.4 mg/kg DM (Blasco).
|Titolo:||Tocols stability during bread, water biscuit and pasta processing from wheat flours|
HIDALGO VIDAL, ALYSSA MARIEL (Primo)
|Parole Chiave:||tocol stability ; baking products ; pasta|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2010|
|Digital Object Identifier (DOI):||10.1016/j.jcs.2010.06.002|
|Appare nelle tipologie:||01 - Articolo su periodico|