Empirical and Fundamental Mechanical Tests in the Evaluation of Dough and Bread Rheological Properties

Total Page:16

File Type:pdf, Size:1020Kb

Empirical and Fundamental Mechanical Tests in the Evaluation of Dough and Bread Rheological Properties ALMA MATER STUDIORUM – UNIVERSITÀ DI BOLOGNA Facoltà di Agraria Dipartimento di Scienze degli Alimenti Dottorato di Ricerca in Scienze degli Alimenti (AGR/15) Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties Presentata da: Dr.ssa Federica Balestra Coordinatore: Relatore: Prof. Claudio Cavani Prof. Gian Gaetano Pinnavaia XXI Ciclo - Esame finale anno 2009 1 ABSTRACT Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking). CONTENTS INTRODUCTION ........................................................................................................................ 1 1. BREAD MAKING PROCESS .......................................................................................... 3 1.1 Ingredients .............................................................................................................................. 5 1.2 Processing ............................................................................................................................... 7 1.2.1 The functions of mixing ................................................................................................ 7 1.2.2 Fermentation .................................................................................................................. 8 1.2.3 Baking .......................................................................................................................... 11 1.3 Types of dough-making processes ....................................................................................... 13 1.3.1 Straight dough method ................................................................................................ 13 1.3.2 Sponge-and-dough procedure ...................................................................................... 15 1.3.3 Sourdough method ....................................................................................................... 16 1.3.4 Mechanical dough development .................................................................................. 18 Continuous bread-making procedure................................................................................ 18 Chorleywood bread process.............................................................................................. 18 Brimec process ................................................................................................................. 21 1.4 Textural changes in bread during storage ............................................................................. 22 1.5 Frozen bakery products ........................................................................................................ 24 1.5.1 Refrigeration applied to bread dough .......................................................................... 25 1.5.2 Technological problems, solutions, and requirements ................................................ 27 2. RHEOLOGICAL TESTS ....................................................................................................... 38 2.1 Rheological test methods ...................................................................................................... 40 2.1.1 Descriptive empirical measurements ........................................................................... 40 Texture Profile Analysis (TPA test) ................................................................................. 43 Dough stickiness ............................................................................................................... 55 Dough extensibility .......................................................................................................... 64 2.1.2 Fundamental rheological tests ..................................................................................... 67 Dynamic oscillation measurements .................................................................................. 67 I 3. MATERIALS AND METHODS ............................................................................................ 72 3.1 Formulation and samples preparation ................................................................................... 72 3.1.1 Frozen dough without yeast ........................................................................................ 72 3.1.2 Frozen dough and bread made with frozen dough ...................................................... 75 3.1.3 Doughs obtained by using different fermentation methods ........................................ 79 3.1.4 Doughs made by Kamut® flour ................................................................................... 83 3.1.5 Dough and
Recommended publications
  • Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
    20.12.2000EN Official Journal of the European Communities C 366/9 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2000/C 366/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 1/2000 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-6) 481 99 68 Fax (39-6) 42 01 31 26 2. Applicant group 2.1. Name: Associazione per la Valorizzazione de Pane Tipico Ferrarese 2.2. Address: Via Darsena, 178, I-44100 Ferrara Tel. (39-2532) 77 84 11 2.3. Composition: Producer/processor (x) Other ( ). 3. Type of product: Class 2.4 Bakery product. 4. Specification (Summary of requirements pursuant to Article 4(2)) 4.1. Name: Coppia Ferrarese. 4.2. Description: The protected geographical indication Coppia Ferrarese refers to a type of bread in the form of a double twisted loaf (coppia), made from type O common wheat flour, pure pork lard, extra-virgin olive oil, sourdough, cooking salt, water and malt.
    [Show full text]
  • Fermented Foods
    Chapter 6 Fermented Foods Fermentation in food processing is the process of converting carbohydrate to alcohol or organic acids using microorganisms, yeasts or bacteria-under anaerobic conditions. Fermented foods are rich in probiotic bacteria so by consuming fermented foods the health of gut microbiome and digestive system can increase and also can enhances the immune system. Sauerkraut Sauerkraut is a finely cut raw cabbage that has been fermented by lactic acid bacteria. It is made by a process of pickling called lactic acid fermentation. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 150C or below. The fermentation process involves three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation and beginning to produce an acidic environment that favors later bacteria. The second phase starks as the acid levels becomes too high for many bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism. Tempeh Tempeh is a traditional Indonesian Soy product made from fermented Soybeans. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. mold Rhizopus oligosporus. The beans are spread into a thin layer and are allowed to ferment for 24-36 hours at a temperature around 300C.
    [Show full text]
  • Using Italian
    This page intentionally left blank Using Italian This is a guide to Italian usage for students who have already acquired the basics of the language and wish to extend their knowledge. Unlike conventional grammars, it gives special attention to those areas of vocabulary and grammar which cause most difficulty to English speakers. Careful consideration is given throughout to questions of style, register, and politeness which are essential to achieving an appropriate level of formality or informality in writing and speech. The book surveys the contemporary linguistic scene and gives ample space to the new varieties of Italian that are emerging in modern Italy. The influence of the dialects in shaping the development of Italian is also acknowledged. Clear, readable and easy to consult via its two indexes, this is an essential reference for learners seeking access to the finer nuances of the Italian language. j. j. kinder is Associate Professor of Italian at the Department of European Languages and Studies, University of Western Australia. He has published widely on the Italian language spoken by migrants and their children. v. m. savini is tutor in Italian at the Department of European Languages and Studies, University of Western Australia. He works as both a tutor and a translator. Companion titles to Using Italian Using French (third edition) Using Italian Synonyms A guide to contemporary usage howard moss and vanna motta r. e. batc h e lor and m. h. of f ord (ISBN 0 521 47506 6 hardback) (ISBN 0 521 64177 2 hardback) (ISBN 0 521 47573 2 paperback) (ISBN 0 521 64593 X paperback) Using French Vocabulary Using Spanish jean h.
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Emilia-Romagna's Food Crowned Italy's Best
    Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Emilia-Romagna’s Food Crowned Italy’s Best Natasha Lardera (March 07, 2015) “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” [2] This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano- Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. The long reportage starts with a cute cliché, that “If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”… looking like “how could you be so stupid to not know that?” Yet, apparently if you ask around and push for a regional answer everybody agrees on Emilia-Romagna, “the wondrous north-central region that lies in the fertile Po River Valley.” What Rosengarten proceeds to explain is that for Italians this is not an uncommon answer, Emilia- Romagna is known to be a major player for its rich and savory cuisine but in the US its cuisine is not that popular. Americans, for example, tend to be big aficionados of Tuscan cuisine and the reported even gives a funny example: “Once, in New York, a great restaurateur opened a place called Page 1 of 3 Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Amarcord, a reference to Fellini, who was one of Emilia-Romagna’s greatest sons.
    [Show full text]
  • Filone, 50 Years of a Sweet Family Tradition
    Press release - June 2019 2019 WINTER CATALOG – What’s new Filone, 50 years of a sweet family tradition THE HISTORY - FROM PAPÀ ALESSANDRO’S HANDS Filone is one of the baked goods that the second generation of the Loison family came up with. In 1969, papà Alessandro and mamma Bruna opened their own business and continued the family’s baking tradition initiated by grandfather Tranquillo. Back then, this simple, soft leavened cake was called Panfrutto and featured candied fruit and raisins, with an almond glaze finish. After retrieving papà Alessandro’s old recipes, Dario and Sonia Loison are now proud to share their interpretation of the original leavened fruit cake, which is sure to meet the taste of modern-day palates. THE PRODUCT – 4 RECIPES NATURALLY RISING TO NEW HEIGHTS Filone has been a staple of the Loison’s range of products available all year long. To bring this naturally leavened fruit cake to new heights, Loison created four different recipes. The classic Filone Frutta variety features almonds, raisins, candied orange peel, with a crunchy almond glaze finish. Next is the Filone Uva, only with raisins, and very similar to a soft Panettone. The Filone Cioccolato is dotted with dark chocolate morsels and covered with cocoa hazelnut icing. Finally, the Filone Pere Spezie offers a scrumptious blend of semi-candied bits of pear, skillfully blended with a mix of choice spices. THE PACKAGING – A NEW LOOK IN HONOR OF THE RECIPE’S 50TH ANNIVERSARY The newly designed packaging of the Loison’s line of Filone features subtle tones that give the carton a romantic look.
    [Show full text]
  • Why Serious Bakers Have Mother Issues Andrea Strong
    Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.
    [Show full text]
  • Allergen Information
    Last update on 2021/09/22 Allergen Information ●This information is kept updated. Check the date of the last update. ●Manufacturing plants and stores handle various kinds of ingredients, including some allergen-containing ones, which are used in different products. So, there is a risk that an allergen-containing ingredient could come into contact with or get mixed into the product by accident at the plant or the store. ●Each person has a different sensitivity to allergens. We recommend that you consult with a medical expert before you make a decision on the purchase or consumption of an allergen-containing product. ●Under the Japanese Food Labeling Act, the term, "fish and shellfish", can be used only when it's impossible to identify the types of fish and/or shellfish that could be contained in the ingredients of hydrolized protein, fish sauce, fish sauce powder, fish meat paste, fish oil and seafood extract. ●Our information on food allergy includes 7 specified ingredients we're obliged under the Food Labeling Act to include in the label, 21 items equivalent to the specified ingredients which the act recommends to be included in the label, and fish and shellfish. It could take more time to answer your questions about other allergens than the aforementioned 28 items. ―:Not used as an ingredient (*Please note the ingredients may come in contract with or get mixed into the product by accident at the factory or the store.) 7 specified ingredients 21 items equivalent to specified ingredients m h s oo i r t m f t e h t l a ll t a i s a y t e e e n e
    [Show full text]
  • Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ
    1 OPPSKRIFTER RESEPTEJÄ Concept and design by LÉKUÉ 2 ESP 4 · 7 6 TRADICIONALES RECETAS DE PAN ENG 8 · 11 6 TRADITIONAL BREAD RECIPES FR 12 · 15 6 RECETTES TRADITIONNELLES DE PAIN PT 16 · 19 6 RECEITAS TRADICIONAIS DE PÃO IT 20 · 23 6 TRADIZIONALI RICETTE PER FARE IL PANE DE 24 · 27 6 TRADITIONELLE BROTREZEPTE NL 28 · 31 6 TRADITIONELE BROODRECEPTEN RUS 32 · 35 NOR 36 · 39 6 TRADISJONELLE BRØDOPPSKRIFTER FI 40 · 43 6 PERINTEISTÄ LEIPÄRESEPTIÄ 4 5 ESP Con la PANERA ¡pesa, amasa y hornea en un MODO DE EMPLEO PAN DE 6 GRANOS PAN DE BRIOCHE solo recipiente! Gracias a su versatilidad podrás realizar todo el proceso tradicional para hacer INGREDIENTES INGREDIENTES pan en un único utensilio de una forma más lim- 250 g de harina de trigo · 165 ml de agua · 6 g de 250 g de harina · 100 ml de agua · 8 g de levadu- pia, ahorrando tiempo y espacio. Su diseño en sal · 5 g de levadura fresca ó 2 g de levadura en ra fresca ó 4 g de levadura en polvo para pan · 20 polvo para pan · 10 g de sésamo en grano · 10 g g de azúcar · 64 ml de leche · 43 g de mantequilla forma de cuenco parcialmente cerrado permite 1 2 3 que el vapor circule en su interior aportando hu- de linaza oscura en grano · 10 g de pipas de girasol a temperatura ambiente · 1 huevo · 5 g de sal · 10 g de mijo en grano · 5 g de semilla de amapola medad a la masa y evitando que el pan se seque.
    [Show full text]
  • Uni-Ateneo “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011
    Uni-ATENeO “Ivana Torretta” Anno Accademico 2011/12 21 Novembre 2011 a cura di Patrizia Frìsoli Docente Master of Food Slow Food “La pasta che lievita è una materia composta da tre elementi: la terra, l’acqua e l’aria. Attende il quarto: il fuoco. Chi capisce tutti questi sogni capisce, a modo suo, che il pane è un alimento completo” Gaston Bachelard Filosofo “…è denominato pane il prodotto ottenuto dalla cottura di una pasta convenientemente lievitata,preparata con sfarinati di grano, acqua e lievito, con o senza aggiunta di sale comune” DL 27/1/1992 N.109 IL PANE NELLA STORIA EGITTO Prime testimonianze panificazione vera e propria Primi forni a cupola Farina orzo e miglio Grano dono dea Iside: Insegnò alle donne la macinazione e come impastarlo Primo pane gallette non lievitate Introduzione lievito casuale Dispetto di una schiava alla padrona Residuo birra nell‟impasto del pane Pane moneta di scambio 1000 a.C almeno 40 tipi di pane e di dolci GRECIA Oggetto di culto Dea Demetra Madre Terra o “dea del pane” 60 tipi di pane con forma, cereali e cottura diversa Istituzione primi forni pubblici Associazioni panificatori con regole precise ROMA Gallette durissime usate come piatto Fornai comparvero nel II secolo Schiavi greci Pagnotte Filoni con tagli ( porzionatura) Catone definì questo nuovo pane come un segno di decadenza! Caduta Impero Romano i forni pubblici sparirono e la panificazione rimase solo quella domestica CUMPANATICUM Companatico Ogni preparazione che poteva accompagnarsi al pane MONASTERI Uniche panetterie superstite RINASCIMENTO
    [Show full text]
  • Whole Wheat Milling and Baking Studies of Hard Red Spring Wheat
    WHOLE WHEAT MILLING AND BAKING STUDIES OF HARD RED SPRING WHEAT A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Khairunizah Hazila Khalid In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science April 2016 Fargo, North Dakota North Dakota State University Graduate School Title WHOLE WHEAT MILLING AND BAKING STUDIES OF HARD RED SPRING WHEAT By Khairunizah Hazila Khalid The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Senay Simsek Chair Dr. Frank Manthey Dr. Jae-Bom Ohm Dr. Mukhlesur Rahman Approved: April 12, 2016 Dr. Richard D. Horsley Date Department Chair ABSTRACT End product quality of whole wheat bread is affected by many complex parameters. The milling method and chemical composition of bran both affect whole wheat bread quality. When using a centrifugal mill, the combination of low tempering moisture level and high rotor speed produced whole-wheat flour with fine particle size, desirable whole-wheat flour quality, manageable dough, and high loaf volume. Fine bran powder was produced with the combination of low tempering moisture level, low feed rate, and high rotor speed. It was also determined that flour attached to bran affects the bran powder’s temperature, protein content, and starch content. Study of the impact of bran components on whole-wheat bread revealed that fiber (FB) highly impacted gluten quality, farinograph parameters, gassing power, oven spring, loaf volume, and bread crumb protein solubility.
    [Show full text]
  • Inauguration Sourdough Library 15 October 2013
    Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance.
    [Show full text]