Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained modern varieties, even though the mechanisms responsible for positive effects are not clear. Ancient durum being currently used production of pasta, bread and other typical bakery but consumption is strictly local. In this work 15 Triticum turgidum subsp. durum, including 10 5 modern, were characterized their technological traits through determination different parameters: protein content, dry gluten, gluten index, yellow ash, P/L, W G. addition, baking aptitude all was evaluated. All semolinas subjected leavening by commercial baker’s yeast experimental breads qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image sensory analysis). The results content grains higher in rather than genotypes. Dry ranged from 6.7% variety Simeto 13.6% genotype Scorsonera. Great differences found index which reached highest value Saragolla variety. P/L ratios significantly On average, weight loss about 14 g, while height varied between trials. Bread consistency 12.6 31.3 N. Differences observed crumb (higher genotypes) redness crust genotypes). evaluation displayed a high variability among genotypes, control received scores closed This study revealed varieties certain uniformity behaviour, exhibited great final attributes breads.