Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Mariotti, M., Bottega, G., Caramanico, R., Lucisano, M., Pagani, M.A. (2008).Caratterizzazione di impasti e pani senza glutine arricchiti con proteine vegetali. Tecnica Molitoria,59(11): 1336-1341.Different experimental gluten-free systems, containing corn starch, amaranth flour, pea isolate and Psyllium fiberas thickening agent, were studied in order to evaluate the role of the ingredients on dough behaviour during thedifferent phases of the baking process. By means of an experimental design, 20 different gluten-free formulationswere generated. From the rheological evaluations, the presence of the Psyllium fiber came out to be essentialfor the workability of the gluten-free dough. Also the pea isolate and the amaranth flour had a positive effecton dough properties if their presence was lower than 3 and 20% respectively. The specific volume of bread obtainedfrom these experimental formulations was comparable to that of the commercial mixtures. With higherlevels of pea isolate and amaranth flour a stiffer structure of the dough was obtained and this effect was veryclear at temperatures higher than 65°C-70°C, at which starch gelatinization occurs.2. Bonomi, F., Iametti, S., Lucisano, M., Pagani, M.A., Mariotti, M., Ragg, E. (2008). The relationshipbetween rheological properties and structural features of proteins in gluten-freedough. Proceedings of “The 2008 Joint Central European Congress, 4th Central EuropeanCongress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists, and Nutritionists”,Cavtat, Croatia. May, 15-17.Formulations used in gluten-free products are often developed on empirical, performance-driven basis, since littleis known on the macromolecular interactions involving proteins and polysaccharides in non-gluten doughs.Understanding some of these interactions is therefore important for their optimization. Solid-state spectroscopiesallows to study structural features also on insoluble proteins or in semi-solid systems. We used solid-state fluorescence(also known as front-face fluorescence) and various NMR techniques to assess some structural featuresof proteins in gluten-free dough formulae. These approaches allow direct structural measurements without resortingto protein solubilization in conditions that strongly modify the structure of proteins (and their interactionswith other food components). We first used the fluorescent hydrophobic probe, 1,8 aniline naphtalene sulphonate(ANS) to address structural changes in flour obtained from pseudocereal grains (buckwheat and amaranth)treated in different ways. Solvation-related changes were compared with data on water distribution betweenphases (i.e., starch, protein, and liquid) obtained by wide-line 1H and solid-state 13C-NMR. These solid-statespectroscopic approaches were applied to the characterization of non-gluten doughs obtained from a number ofpseudo-cereals and/or legume proteins, also in mixtures including non-cereal ingredients used in the preparationof gluten-free foods. The properties of gluten-free dough were also explored through the evaluations of somerheological indices that are known to be very useful in providing indications for its transformation into bread.The structural information obtained from these approaches, was combined with that obtained from proteomicsstudies to define the nature of interactions (protein-protein, protein-starch) that have a role in the dough properties.3. Bottega, G., Pagani, M.A., Arendt, E.K. (2008). Incorporation of high fibre ingredients intogluten-free bread. Proceedings of the “7th European Young Cereals Scientists and TechnologistsWorkshop”, Kaunas, Lithuania, May, 19-21.Gluten-free (GF) breads tend to be purely starch-based and in general are nutritionally poor; hence their enrichmentwith dietary fibres is imperative. The objective of this study was to examine the effects of the addition ofhigh fibre ingredients to a GF bread formulation, based on rice flour, potato starch, skimmed milk powder andhydrocolloids. Five different fibres, apple fibre (AP), oat bran (OTF), oat bran containing 10% beta-glucan(BG10), oat bran containing 15% beta-glucan (BG15) and oat fibre (OTG) were examined at 5 and 10% (flourbasis) addition levels. The consistency of the GF batters was standardized using fundamental rheological tests(single frequency). Standard baking tests such as bake loss (%), specific volume (ml/g), crust colour (L*), crumbmoisture (%) and image analysis were measured. The staling properties of the breads were determined using textureprofile analysis over a 5-day period. Results showed, for all the GF batters, a significant increase in the levelof water with increasing fibre (P