Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Pasqualone, A., Summo, C., Bilancia, M.T., Caponio, F. (2007) Variation of the sensory profileof durum wheat Altamura PDO (Protected Designation of Origin) bread during staling.Journal of Food Science, 72, 191-196.The typical sensory characteristics of Altamura PDO bread are due to both the use of durum wheat re-milledsemolina and the prolonged sponge-dough method based on sourdough. In this paper the sensory properties ofAltamura bread were evaluated in detail during a period of 6 days from baking. A total number of 24 descriptorswas considered. The obtained results indicated that during the whole storage period many of the palatable characterssuch as crust consistence, crumb elasticity, crumb cohesiveness, overall aroma and sour aroma decreased,while the unpleasant stale aroma, and crumb consistence increased their intensity. In any case, until 4 days fromthe production the main pleasant characteristics (crumb color, crumb grain, crumb elasticity, crumb humidity)did not vary significantly with respect to the day of baking, so that an acceptable balance between palatable andundesirable characteristics was observed.2. Pasqualone, A., Pellerano, D., Summo, C., Bilancia, M.T., Caponio, F. (2007) Evaluation ofthe shelf-life of Altamura PDO bread by sensory and mechanic analyses. Italian Journal ofFood Science, special issue, 445-448.The typical organoleptic characteristics of Altamura PDO bread are due to both the use of durum wheat re-milledsemolina and the prolonged sponge-dough method based on natural yeast. In this paper the sensory characteristicsand the mechanic properties of unpackaged Altamura bread were evaluated during a period of 6 days frombaking. The obtained results indicated that during the whole storage period the intensity of the sensory characterscrumb elasticity, crumb colour, fresh bread aroma, sour aroma and taste decreased, while stale aroma and tasteand crumb consistence increased. At the same time, mechanic measures indicated that crumb firmness increasedsignificantly. In any case, until four days from the production, the examined bread maintained acceptable valuesfor both the sensory characteristics and the resistance to compression.3. Brescia, M.A., Sacco, D., Sgaramella, A., Pasqualone, A., Simeone, R., Peri, G., Sacco, A.(2007) Characterisation of different typical Italian breads by means of traditional, spectroscopicand image analyses. Food Chemistry, 104, 429-438.In this paper a complete characterisation of four typical durum wheat breads produced in Italy (pane di Altamura,pane di Matera, pane di Laterza and Pane Carasau) was performed, from the starting semolinas to the finalproduct, also considering the intermediate dough. An evaluation of the quality of durum wheat re-milled semolinaswas carried out by means of routine investigations, together with nuclear magnetic resonance (NMR) andisotope ratio mass spectrometry (IRMS) analyses, that were also applied to dough ready for baking and bread tomonitor the variations that occur during processing.The experimental data obtained from routine and spectroscopic determinations were investigated using multivariatestatistical analysis to evaluate the possibility of differentiating flours, doughs and breads according totheir geographical origin. Computerised image analysis was applied to quantify the crumb grain features of differentbread types, and to try to characterise each bread type through a set of crumb morphological and colourparameters.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.it21