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tensive modifications of the interprotein network as well as in most of the properties of the buckwheat starch.Flours obtained from dehulled or puffed after dehulling grains were blended with 60-80% wheat flour and testedfor their dough-making ability. Blends containing dehulled and puffed buckwheat flours gave dough of muchlower quality than dehulled, but had water-holding properties that may be of interest for the shelf life of bakedproducts.2. Fessas, D., Signorelli, M., Pagani, M.A., Mariotti, M., Iametti, S., Schiraldi, A. (2008). Guidelinesfor buckwheat enriched bread. Thermal analysis approach. Journal of Thermal Analysisand Calorimetry 91(1): 9-16.Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides andproteins) to assess guidelines for novel recipes for bread from wheat and buckwheat flour blends with improvednutritional properties. The structure-related poor protein quality, namely, the lack of network-forming links, severelylimits the use of buckwheat flours in bread-making. Data from TG and DSC analysis indicate that the introductionof a de-hulling step in the buckwheat milling diagram and the addition of some buckwheat polysaccharidefractions, isolated from the buckwheat husk, that contribute to the formation of the crumb structurethanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat glutenproteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends withalveolar distribution much close that of the wheat bread.3. Mariotti, M., Lucisano, M., Pagani, M.A. (2006). Development of a baking procedure for theproduction of oat supplemented wheat bread. International Journal of Food Science andTechnology 41(s2): 151-157.There is a growing interest in the consumption of functional foods such as composite bread containing non-wheatflours of different origin. The presence of non-gluten forming proteins reduces the bread-making potential of themixtures and requires the set-up of an appropriate bread-making process. Three bread-making protocols of differentlength were compared in the production of wheat-oat bread up to a substitution level of 40%. Two differentmixers were also used when the medium length method was adopted. The flours were characterized, the mixtureswere evaluated for rheological properties and breads for specific volume and crumb grain characteristics.Increasing levels of oat flour resulted in a decreased dough stability and development and in an impaired capacityof CO2 retention. Acceptable bread from 40% oat integrated blend was obtained using the spiral mixer and themedium length procedure that appeared the most suitable for the comparison of the baking performances of compositeflours in a wide range of integration levels.4. Schoenlechner, R., Scelsi, C., Lucisano, M., Mariotti, M., Berghofer, E. (2006). Productionand optimisation of bread from wheat and amaranth flour blends. World Grains Summit:Foods and Beverages, San Francisco, California, U.S.A., September, 17-20.Amaranth, a pseudo-grain wich can be used similarly to cereals, is a nutritionally rich plant. As it is not botanicallya true cereal, its chemical composition is quite different, especially as regards protein quality: amaranth, infact,does not contain gluten, which is responsible for the network development and the gas holding capacity of adough. As reported in literature, blends of wheat (70-80%) and amaranth (20-30%) flour showed lower doughmixing time, mixing tolerance, stability, gelatinization temperatures and viscosities and increased water bindingand moisture holding capacity, in comparison to wheat dough; the final products had riduced volume and longershelf-life. In this study, blends enriched with higher amounts (40%) of amaranth wholemeal flour were used inthe bread making process. To increase the quality of the final products, the effect of different additives was evaluatedby applying statistical experimental designs. In particular, the addition of emulsifiers (DATEM, MDG),guar gum and gluten as well as water were investigated. All breads were evaluated for their textural properties, ascrumb firmness and relative elasticity (Texture Analyser), porosity (Image Analysis), volume (rapeseed replacement)and crust colour (Dr. Lange Microcolor). A sensorial evaluation was performed, too. Increase of watershowed the highest influence on improving bread quality, which had a strong interaction with emulsifiers addition.Guar gum had good effects if added in low amounts, while gluten addition delivered contradictory resultsand thus its addition seems questionable at the present stage. As regards the sensorial evaluation, the texturalproperties of such optimised breads were found to be interesting and within the range of breads available on themarket.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it208