To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, a-amylase, b-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75 min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0 ± 6.29 mg/100 g protein) and bread wheat (42.5 ± 6.93) than in einkorn (15.7 ± 3.92) water biscuits, while GLI was detected only in durum (10.0 ± 2.02 mg/ kg DM) and bread wheat (5.2 ± 1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate b-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.

Heat damage of water biscuits from einkorn, durum and bread wheat flours / A.M. Hidalgo Vidal, A. Brandolini. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 128:2(2011), pp. 471-478. [10.1016/j.foodchem.2011.03.056]

Heat damage of water biscuits from einkorn, durum and bread wheat flours

A.M. Hidalgo Vidal
Primo
;
2011

Abstract

To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, a-amylase, b-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75 min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0 ± 6.29 mg/100 g protein) and bread wheat (42.5 ± 6.93) than in einkorn (15.7 ± 3.92) water biscuits, while GLI was detected only in durum (10.0 ± 2.02 mg/ kg DM) and bread wheat (5.2 ± 1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate b-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.
amylases; colour; heat damage indices; reducing sugars; wheat
Settore AGR/15 - Scienze e Tecnologie Alimentari
2011
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/156838
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