Since the last century, breeding programs focus on the selection of new varieties of common wheat (Triticum aestivum) with superior agronomic (e.g. yield, resistance to diseases) and technological (e.g. high protein, high bread volume) characteristics. The gradual disappearance of the cultivation of ancient varieties of wheat determined not only a decrease in wheat genetic bio-diversity but also a limited availability of cultivars suitable for marginal lands. The recovery of the germplasm of ancient varieties is a way to promote local organic farming and healthy (high digestibility and low allergen) products. The aim of this project was to investigate the milling and bread-making performances of six old wheat varieties (Clavel, Etroubles, La Salle, Rosset, Vens, Verrayes) - that were grown in Aosta Valley (a region of the Italian Alps) - in order to consider a potential reintroduction in that mountainous area. In particular, the rheological properties were evaluated during mixing (GlutoPeak, Farinograph), three-dimensional extension (Alveograph) and proofing (Rheofermentometer). Baking performances (bread volume, crumb porosity, color, and crumb texture during storage up to three days) were also considered. The characteristics of the six old varieties were compared with those of an ordinary reference flour (control). Clavel, Vens, Etroubles and La Salle varieties presented milling yields (from 61.5 to 63.7%) higher than the control (60%). Despite the high protein content (14.2-14.4%), the last three varieties exhibited poor protein quality, as shown by the low alveographic W (50-59 x 10-4 J) and P/L (0.29-0.32) values and the low farinographic stability (1.1-1.5 min) which are characteristics of a weak flour. During proofing, the dough from Vens, Etroubles or La Salle cvs was characterized by a development in height similar to that of the control sample, unfortunately followed by a rapid structural collapse. The Rosset variety presented a slightly lower protein content (13.7%) but higher W (208 x 10-4 J) and P/L (0.57) values and higher stability (7.5 min) than Vens, Etroubles and La Salle samples. In addition, no structural collapse was observed during Rosset dough leavening. The Clavel variety showed the highest milling yield (63.7%), the lowest protein content (12.2%), discrete mixing and extension properties and low dough development during proofing. The poorest rheological performances were shown by the Verrayes variety. As regards the bread, Rosset exhibited the highest loaf volume (2.4 ml/g), even higher than the control (2.3 ml/g). Moreover, bread crumb from both Rosset and Verrayes were characterized by a slow staling phenomenon, probably related to the quality/quantity traits of fiber components. Considering all the results, the ancient variety Rosset can be considered the most suitable for bread-making even when a straight-dough system is carried out. Future studies will focus on the investigation of these old varieties for the production of chemically leavened products.

Characterization of ancient wheat varieties and evaluation of their bread-making performances / M. Bassignana, D. Arlian, A. Marti, F. Morandin, M. Zanoletti, M.A. Pagani. ((Intervento presentato al convegno International Conference ICC / AISTEC "Grains for feeding the world" tenutosi a Milan nel 2015.

Characterization of ancient wheat varieties and evaluation of their bread-making performances

A. Marti;M. Zanoletti
Penultimo
;
M.A. Pagani
2015

Abstract

Since the last century, breeding programs focus on the selection of new varieties of common wheat (Triticum aestivum) with superior agronomic (e.g. yield, resistance to diseases) and technological (e.g. high protein, high bread volume) characteristics. The gradual disappearance of the cultivation of ancient varieties of wheat determined not only a decrease in wheat genetic bio-diversity but also a limited availability of cultivars suitable for marginal lands. The recovery of the germplasm of ancient varieties is a way to promote local organic farming and healthy (high digestibility and low allergen) products. The aim of this project was to investigate the milling and bread-making performances of six old wheat varieties (Clavel, Etroubles, La Salle, Rosset, Vens, Verrayes) - that were grown in Aosta Valley (a region of the Italian Alps) - in order to consider a potential reintroduction in that mountainous area. In particular, the rheological properties were evaluated during mixing (GlutoPeak, Farinograph), three-dimensional extension (Alveograph) and proofing (Rheofermentometer). Baking performances (bread volume, crumb porosity, color, and crumb texture during storage up to three days) were also considered. The characteristics of the six old varieties were compared with those of an ordinary reference flour (control). Clavel, Vens, Etroubles and La Salle varieties presented milling yields (from 61.5 to 63.7%) higher than the control (60%). Despite the high protein content (14.2-14.4%), the last three varieties exhibited poor protein quality, as shown by the low alveographic W (50-59 x 10-4 J) and P/L (0.29-0.32) values and the low farinographic stability (1.1-1.5 min) which are characteristics of a weak flour. During proofing, the dough from Vens, Etroubles or La Salle cvs was characterized by a development in height similar to that of the control sample, unfortunately followed by a rapid structural collapse. The Rosset variety presented a slightly lower protein content (13.7%) but higher W (208 x 10-4 J) and P/L (0.57) values and higher stability (7.5 min) than Vens, Etroubles and La Salle samples. In addition, no structural collapse was observed during Rosset dough leavening. The Clavel variety showed the highest milling yield (63.7%), the lowest protein content (12.2%), discrete mixing and extension properties and low dough development during proofing. The poorest rheological performances were shown by the Verrayes variety. As regards the bread, Rosset exhibited the highest loaf volume (2.4 ml/g), even higher than the control (2.3 ml/g). Moreover, bread crumb from both Rosset and Verrayes were characterized by a slow staling phenomenon, probably related to the quality/quantity traits of fiber components. Considering all the results, the ancient variety Rosset can be considered the most suitable for bread-making even when a straight-dough system is carried out. Future studies will focus on the investigation of these old varieties for the production of chemically leavened products.
2015
wheat ancient varieties; bread characteristics; milling yields; rheology
Settore AGR/15 - Scienze e Tecnologie Alimentari
Characterization of ancient wheat varieties and evaluation of their bread-making performances / M. Bassignana, D. Arlian, A. Marti, F. Morandin, M. Zanoletti, M.A. Pagani. ((Intervento presentato al convegno International Conference ICC / AISTEC "Grains for feeding the world" tenutosi a Milan nel 2015.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/290296
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