In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G′ and G″) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours.

Rheological properties and baking performance of new waxy lines : Strengths and weaknesses / R. Caramanico, A. Marti, P. Vaccino, G. Bottega, C. Cappa, M. Lucisano, M.A. Pagani. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 88(2018 Feb), pp. 159-164. [10.1016/j.lwt.2017.09.035]

Rheological properties and baking performance of new waxy lines : Strengths and weaknesses

R. Caramanico
Primo
;
A. Marti
Secondo
;
G. Bottega;C. Cappa;M. Lucisano
Penultimo
;
M.A. Pagani
Ultimo
2018-02

Abstract

In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G′ and G″) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours.
waxy wheat; stickiness; dough rheology; bread-making
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
for review-LWT-D-17-01707.pdf

accesso aperto

Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 952.36 kB
Formato Adobe PDF
952.36 kB Adobe PDF Visualizza/Apri
1-s2.0-S0023643817307107-main.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 524.09 kB
Formato Adobe PDF
524.09 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/527999
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 12
  • ???jsp.display-item.citation.isi??? 11
social impact