Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs

Genus Claviceps is a plant pathogen able to produce a group of toxins, ergot alkaloids (EAs), whose effects have been known since the Middle Ages (ergotism). Claviceps purpurea is the most important representative specie, known to infect more than 400 monocotyledonous plants including economically important cereal grains (e.g., rye, wheat, triticale). EAs are not regulated as such. Maximum limits are in the pipeline of the EU Commission while at present ergot sclerotia content is set by the Regulation (EC) No. 1881/2006 in unprocessed cereals (0.05% as a maximum). This study aimed to investigate the presence of the six principal EAs (ergometrine, ergosine, ergocornine, α-ergocryptine, ergotamine and ergocristine) and their relative epimers (-inine forms) in rye- and wheat-based products. Of the samples, 85% resulted positive for at least one of the EAs. Wheat bread was the product with the highest number of positivity (56%), followed by wheat flour (26%). Rye and wheat bread samples showed the highest values when the sum of the EAs was considered, and durum wheat bread was the more contaminated sample (1142.6 μg/kg). These results suggest that ongoing monitoring of EAs in food products is critical until maximum limits are set.

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Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage

Frontiers in Nutrition ◽

10.3389/fnut.2019.00013 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 5

Author(s):

Alfio Spina ◽

Selina Brighina ◽

Serena Muccilli ◽

Agata Mazzaglia ◽

Simona Fabroni ◽

...

Keyword(s):

Durum Wheat ◽

Quality Parameters ◽

Wheat Bread ◽

Long Storage

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Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content

Food Research International ◽

10.1016/j.foodres.2012.10.030 ◽

2013 ◽

Vol 50 (1) ◽

pp. 369-376 ◽

Cited By ~ 9

Author(s):

V. Lampignano ◽

J. Laverse ◽

M. Mastromatteo ◽

M.A. Del Nobile

Keyword(s):

Durum Wheat ◽

Wheat Bread

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Shelf life assessment of industrial durum wheat bread as a function of packaging system

Food Chemistry ◽

10.1016/j.foodchem.2016.12.080 ◽

2017 ◽

Vol 224 ◽

pp. 181-190 ◽

Cited By ~ 17

Author(s):

Fabio Licciardello ◽

Virgilio Giannone ◽

Matteo Alessandro Del Nobile ◽

Giuseppe Muratore ◽

Carmine Summo ◽

...

Keyword(s):

Shelf Life ◽

Durum Wheat ◽

Life Assessment ◽

Wheat Bread ◽

Packaging System

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Yield Loss in Cereals, Caused by Fusarium culmorum and F. pseudograminearum, Is Related to Fungal DNA in Soil Prior to Planting, Rainfall, and Cereal Type

Plant Disease ◽

10.1094/pdis-09-12-0867-re ◽

2013 ◽

Vol 97 (7) ◽

pp. 977-982 ◽

Cited By ~ 21

Author(s):

G. J. Hollaway ◽

M. L. Evans ◽

H. Wallwork ◽

C. B. Dyson ◽

A. C. McKay

Keyword(s):

Grain Yield ◽

Durum Wheat ◽

Bread Wheat ◽

Yield Loss ◽

Quantitative Polymerase Chain Reaction ◽

Fusarium Culmorum ◽

South Australia ◽

Crown Rot ◽

Wheat Bread ◽

Yield Losses

In southeastern Australia, Fusarium crown rot, caused by Fusarium culmorum or F. pseudograminearum, is an increasingly important disease of cereals. Because in-crop control options are limited, it is important for growers to know prior to planting which fields are at risk of yield loss from crown rot. Understanding the relationships between crown rot inoculum and yield loss would assist in assessing the risk of yield loss from crown rot in fields prior to planting. Thirty-five data sets from crown rot management experiments conducted in the states of South Australia and Victoria during the years 2005 to 2010 were examined. Relationships between Fusarium spp. DNA concentrations (inoculum) in soil samples taken prior to planting and disease development and grain yield were evaluated in seasons with contrasting seasonal rainfall. F. culmorum and F. pseudograminearum DNA concentrations in soil prior to planting were found to be positively related to crown rot expression (stem browning and whiteheads) and negatively related to grain yield of durum wheat, bread wheat, and barley. Losses from crown rot were greatest when rainfall during September and October (crop maturation) was below the long-term average. Losses from crown rot were greater in durum wheat than bread wheat and least in barley. Yield losses from F. pseudograminearum were similar to yield losses from F. culmorum. Yield loss patterns were consistent across experiments and between states; therefore, it is reasonable to expect that similar relationships will occur over broad geographic areas. This suggests that quantitative polymerase chain reaction technology and soil sampling could be powerful tools for assessing crown rot inoculum concentrations prior to planting and predicting the risk of yield loss from crown rot wherever this disease is an issue.

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The transfer of leaf rust resistance from Triticum timopheevii to durum and bread wheat and the location of one gene on chromosome 1A

Canadian Journal of Plant Science ◽

10.4141/p97-136 ◽

1998 ◽

Vol 78 (4) ◽

pp. 683-687 ◽

Cited By ~ 1

Author(s):

Dapeng Bai ◽

D. R. Knott ◽

Janice Zale

Keyword(s):

Durum Wheat ◽

Leaf Rust ◽

Bread Wheat ◽

Rust Resistance ◽

Infection Type ◽

Leaf Rust Resistance ◽

Wheat Bread ◽

Monosomic Analysis ◽

Triticum Timopheevii ◽

The One

Triticum timopheevii (Zhuk.) Zhuk. is noted for its resistance to diseases including leaf and stem rust of wheat. Only one gene (Lr18) for leaf rust resistance has been transferred from T. timopheevii to bread wheat. The objectives of this work were to study the inheritance of leaf rust resistance in five accessions of T. timopheevii and to transfer genes for resistance into durum and bread wheats. A diallel set of crosses was made among five T. timopheevii accessions that gave a fleck infection type with an isolate of leaf rust race CBB. None of the F2 populations of the 10 crosses segregated for resistance, indicating that the five accessions all had at least one gene for resistance in common. Several accessions were crossed and backcrossed twice to durum and to bread wheat. At least three genes for leaf rust resistance were transferred to durum wheat and one to bread wheat. The gene transferred to bread wheat and one of those transferred to durum wheat conditioned good resistance to a set of 10 diverse races of leaf rust. Resistance conditioned by all three genes was dominant in durum wheat but the one gene was recessive in bread wheat. Monosomic analysis of the bread wheat line showed that the gene is on chromosome 1A. It should be useful in breeding for leaf rust resistance in both durum and bread wheat. Key words: Triticum timopheevii, leaf rust resistance, durum wheat, bread wheat

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Effect of salt reduction on quality and acceptability of durum wheat bread

Food Chemistry ◽

10.1016/j.foodchem.2019.03.098 ◽

2019 ◽

Vol 289 ◽

pp. 575-581 ◽

Cited By ~ 16

Author(s):

Antonella Pasqualone ◽

Francesco Caponio ◽

Maria Ambrogina Pagani ◽

Carmine Summo ◽

Vito Michele Paradiso

Keyword(s):

Durum Wheat ◽

Wheat Bread ◽

Salt Reduction

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Optimization of durum wheat bread enriched with bran

Food Science & Nutrition ◽

10.1002/fsn3.448 ◽

2016 ◽

Vol 5 (3) ◽

pp. 689-695 ◽

Cited By ~ 7

Author(s):

Maria A. Saccotelli ◽

Amalia Conte ◽

Krystel R. Burrafato ◽

Sonia Calligaris ◽

Lara Manzocco ◽

...

Keyword(s):

Durum Wheat ◽

Wheat Bread

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Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour

LWT ◽

10.1016/j.lwt.2014.06.001 ◽

2014 ◽

Vol 59 (1) ◽

pp. 479-485 ◽

Cited By ~ 17

Author(s):

Alessandra Danza ◽

Marcella Mastromatteo ◽

Flora Cozzolino ◽

Lucia Lecce ◽

Vincenzo Lampignano ◽

...

Keyword(s):

Durum Wheat ◽

Wheat Bread

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The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat

Grain Economy of Russia ◽

10.31367/2079-8725-2021-78-6-67-72 ◽

2021 ◽

pp. 67-72

Author(s):

E. N. Shabolkina ◽

N. V. Anisimkina

Keyword(s):

Durum Wheat ◽

Bread Wheat ◽

Wheat Flour ◽

Wheat Variety ◽

Rheological Parameters ◽

Wheat Bread ◽

Physical Parameters ◽

Wheat Varieties ◽

Mutual Compensation ◽

Improvement Effect

The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to the results of rheological parameters of dough, technological and bakery estimation of flour. There have been studied technological indicators of grain, rheological and physical parameters of dough, general bakery estimation. There has been established that the high gas-forming ability of durum wheat allows it to be used (30%) as bread wheat improver during baking. However, the positive effect was present not in all years of the study. There has been estimated an improvement effect due to mutual compensation of the missing components and complementarity of the bread and durum wheat varieties. There was found that in 2008, 2010 there was practically no improvement effect when durum wheat flour was added to the mixture in a ratio of 30:70%. There was established that in 2015 the maximum bread volume of 930 cm3 and a good bakery estimation (flat surface, oval shape, golden brown crust, as well as fine thin-walled porosity with elastic light crumb) were obtained by adding bread wheat varieties to durum wheat varieties, which during the year of the study there was formed weak grain (dilute of dough was 110 u.f.; valorigraphic number was 46 u.v.). In 2020, the varieties used in the mixtures of both spring bread and durum wheat were of high quality, and bakery estimation gave excellent indicators both in the control (the variety ‘Tulaykovskaya 108’ with 1300 cm3) and in the mixtures with 1140–1255 cm3; the appearance of bread and crumb in almost all variants had an excellent mark. The largest volume of bread, 1255 cm3, was obtained when the durum wheat variety ‘Bezenchukskaya Niva’ was added to the mixture. Adding durum wheat flour to the mixture in an amount of 30:70% when baking bread reduced its staleness by 6.5% relative to the control (bread wheat); bread remains fresh for a long time with an elastic, quickly regenerated crumb.

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