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Bread-making performances of durum wheat semolina, as affected by ageing

Bread-making performances of durum wheat semolina, as affected by ageing

The present study addresses the influence of ageing on the bread-making performances of durum wheat semolina by bread image analysis. Bread loaves were produced from semolina samples stored in 4 different packaging materials for up to 150 days. Sampling and bread-making trials were performed every 15 days. showed that ageing does affect durum wheat semolina bread-making performances, highlighting that storage time, rather than the type of packaging material, is the main factor determining quality changes in the final bread samples. In particular, a change in the crust colour parameters and a reduction of the bread slice area and height by 20-35% were observed with increasing semolina storage time, along with a slight increase of crust % area. The change in farinographic parameters of dough suggests that the observed reduction of technological quality might be due to increased stiffness and reduced extensibility of gluten occurring in aged semolina. Unlike common wheat flours, which usually improve their technological features during ageing, durum wheat semolina is negatively affected in its quality by storage. The study highlights the importance of considering bread-making performances among the quality parameters to be taken into account for the shelf life evaluation of durum wheat semolina. Aged durum wheat semolina yields bread with lower volume. Aged durum wheat semolina yields bread with thicker crust and altered crust color. Storage time affects semolina bread-making performances more than packaging type. Loss of bread volume is due to increased strength of dough from aged semolina. Shelf life studies of semolina should consider bread-making performances.

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Accession: 036742289

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DOI: 10.1016/j.jcs.2013.01.002

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