Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread")

LWT

Volumn 41, Issue 1, 2008, Pages 58-70

  Chiavaro, Emma ^a   Vittadini, Elena ^a   Musci, Marilena ^a   Bianchi, Federica ^a   Curti, Elena ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Altamura bread; Moisture content; Shelf life; Texture; Volatile compounds

Indexed keywords

FERMENTATION; FOOD STORAGE; GAS CHROMATOGRAPHY; MOISTURE; VOLATILE ORGANIC COMPOUNDS; YEAST;

ALTAMURA BREAD; ARTISANAL PRODUCTS; GAS CHROMATOGRAPHIC PROFILE; MICROBIAL ACTIVITY; SHELF LIFE;

FOOD PRODUCTS;

IXODIDA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 35548976603     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.01.018     Document Type: Article

References (34)

1. Association of Official Analytical Chemistry. In official methods of analysis of AOAC international. 16th ed (2002), AOAC International, Arlington, VA
2. Baik M.Y., and Chinachoti P. Moisture redistribution and phase transition during bread staling. Cereal Chemistry 77 (2000) 484-488
3. Baik M.Y., and Chinachoti P. Effects of glycerol and moisture redistribution on mechanical properties of white bread. Cereal Chemistry 79 (2002) 376-382
4. Barber B., Ortola C., Barber S., and Férnandez F. III. Effects of sour dough and addition of acids on bread characteristics. Zeitschrift fur Lebensmittel Untersuchung und Forschung A 194 (1992) 442-449
5. Bianchi, F., Careri, M., Mangia, A., & Musci, M. (2007). Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness. Journal of Separation Science, accepted for publication.
6. Bianchi F., Careri M., and Musci M. Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chemistry 89 (2005) 527-532
7. Boggini C., Pagani M.A., and Lucisano M. Breadmaking quality of common and durum wheat flour blends. Tecnica Molitoria 7 (1997) 781-791 (English abstract available)
8. Bourne M.C. Texture profile analysis. Food Technology 32 (1978) 62-66
9. Boyacioǧlu M.H., and D'Appolonia B.L. Durum wheat and bread products. Cereal Foods World 39 (1994) 168-174
10. Boyacioǧlu M.H., and D'Appolonia B.L. Characterization and utilization of durum wheat for breadmaking. III Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chemistry 71 (1994) 34-41
11. Corsetti A., Gobbetti M., Balestrieri F., Paletti F., Russi L., and Rossi J. Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science 63 (1998) 347-351
12. Corsetti A., Gobbetti M., De Marco B., Balestrieri F., Paletti F., Russi L., et al. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Agriculture and Food Chemistry 48 (2000) 3044-3051
13. Crowley P., Schober T.J., Charmaine I.C., and Arendt E.K. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 214 (2002) 489-496
14. European Union. (2003). Official Journal of European Union L 181(July 19), EC Regulation 1291/2003, 46, 12-19.
15. Gobbetti M. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology 9 (1998) 267-274
16. Gray J.A., and Bemiller J.N. Bread stealing: Molecular basis and control. Comprehensive Reviews in Food Science and Food Safety 2 (2003) 1-21
17. Hansen A., and Hansen B. Flavour of sourdough wheat bread crumb. Zeitschrift fur Lebensmittel Untersuchung und Forschung A 202 (1996) 244-249
18. Hansen A., Lund B., and Lewis M.J. Flavour of sourdough rye bread crumb. Lebensmittel Wissenschaft und Technologie 22 (1989) 141-144
19. Hansen A., and Schieberle P. Generation of aroma compounds during sourdough fermentation: Applied and fundamental aspects. Trends in Food Science and Technology 16 (2005) 85-94
20. Hareland G.A., and Puhr D.P. Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure. Cereal Chemistry 75 (1998) 830-835
21. He H., and Hoseney R.C. Changes in bread firmness and moisture during long-term storage. Cereal Chemistry 67 (1990) 603-605
22. Kulp K., and Ponte Jr. J.G. Staling of white pan bread: Fundamental causes. CRC Critical Reviews in Food Science and Nutrition 15 (1981) 1-48
23. Martínez-Anaya M.A. Enzymes and bread flavor. Journal of Agriculture and Food Chemistry 44 (1996) 2469-2480
24. Pasqualone A., Blanco A., Simeone R., and Fares A. Bread-making quality evaluation of durum wheat cultivars for the production of the Altamura bread. Tecnica Molitoria 8 (2002) 770-779 (English abstract available)
25. Pasqui L.A., Carcea M., Paletti F., and Cubadda R. Characterization of durum wheat for bread making: Influence of cultivar and protein content. Tecnica Molitoria 3 (1994) 223-228 (English abstract available)
26. Piazza L., and Masi P. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chemistry 72 (1995) 320-325
27. Quaglia G.B. Other durum wheat products. In: Fabriani G., and Lintas C. (Eds). Durum wheat: Chemistry and technology (1988), American Association of Cereal Chemistry, St. Paul, MI 263-274
28. Raffo A., Pasqualone A., Sinesio F., Paoletti F., Quaglia G., and Simeone R. Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread. European Food Research and Technology 218 (2003) 49-55
29. Ricciardi A., Paraggio M., Salzano G., Andreotti G., De Fina M., and Romano P. Microflora of the sourdoughs used to produce two typical Southern Italy breads: Cornetto of Matera and Altamura bread. Tecnica Molitoria 8 (2002) 780-787 (English abstract available)
30. Ricciardi A., Parente E., Piratino P., Paraggio M., and Romano P. Phenotypic characterization of lactic acid bacteria form sourdoughs for Altamura bread produced in Apulia (Southern Italy). International Journal of Food Microbiology 98 (2005) 63-72
31. Schieberle P., and Grosch W. Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis. Zeitschrift fur Lebensmittel Untersuchung und Forschung A 185 (1987) 111-113
32. Schieberle P., and Grosch W. Changes in the concentrations of potent crust odourants during storage of white bread. Flavour and Fragrance Journal 7 (1992) 213-218
33. Simeone R., Blanco A., Pasqualone A., and Fares A. Current state of the Altamura bread production and evaluation of bread-making properties of the durum wheat semolinas used. Tecnica Molitoria 1 (2001) 34-44 (English abstract available)
34. Thiele C., Gänzle M.G., and Vogel R.F. Contribution of sourdough lactobacilli, yeasts, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry 79 (2002) 45-51