The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal, structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurement showed that CSH addition into dough led to a reduction of Gʹ and Gʹʹ values, but a similar trend wasn’t observed in frozen dough samples. The increase of protein band intensity was observed for control dough (CD) after frozen storage (-30 °C, 28 days) while there was no increases in band intensities of the doughs with CSH. The freezable water content of unfrozen doughs was decreased gradually with addition of CSH depended on concentration level. Frozen storage caused a notable reduction in α-helices structure of CD sample (p<0.05) while no significant variation was observed for the doughs containing CSH (p>0.05). Lowest specific volume reduction and hardness increment were observed for the breads containing 1.5% and 2% CSH. Frozen storage caused a significant reduction on b* value of bread crust (p<0.05) while no significant effect was observed for L* and a* value during frozen storage (p > 0.05). Overall, CSH incorporation into frozen dough can be an alternative that could reduce the quality deteriorations of frozen bread.

A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line have been crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin subunits of N11 and the two high molecular weight secalins of rye, present in the 2D(2R) line, was carried out. Molecular cytogenetic analyses of the BC4F5 generation have revealed that the selection carried out had produced a disomic addition line (2n=44). The pair of additional chromosomes consisted of the long arm of chromosome 1R (1RL) from rye fused with the satellite body of the wheat chromosome 6B. Rheological analyses revealed that the dough obtained by the new addition line had higher quality characteristics when compared with the two parents. The role of the two additional high molecular weight secalins, present in the disomic addition line, in influencing improved dough characteristics is discussed.

Abstract: Reserve starch, the main component of durum wheat semolina, is constituted by two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4 linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4 chains linked by α-1,6 bonds. Variation of the amylose/amylopectin ratio has a profound effect on the starch properties which may impact wheat technological and nutritional characteristics and their possible use in the food and non-food sector. Therefore, some breeding programs were focused on the production of high (HA) and low amylose (LA) genotypes using transgenic and conventional strategies. A great interest was aroused by new genotypes enriched in amylose for their beneficial effects for human health in the prevention of non-communicable diseases. Differently the low-amylose genotypes find applications in different industrial sectors (i.e. frozen and baby foods; starch-based sweeteners and industrial alcohol) for their unique properties. In this work a set of genotypes, with a range of amylose from 14.9 to 57.8%, derived from the durum wheat cv. Svevo was characterized at biochemical and rheological level and used for the production of pasta. A negative correlation was observed between amylose content and semolina swelling power, starch peak viscosity and pasta stickiness. A worsening of the firmness was observed in the low amylose pasta compared to the control (cv. Svevo), whereas no difference was highlighted in the high amylose samples. The resistant starch was higher in the HA pasta compared to the control and LA pasta. Noteworthy, the extent of starch digestion was reduced in the high amylose pasta while the low amylose genotypes offered a higher starch digestion, suggesting other possible applications.

(1) Background: In recent years, the increasing demand for alternative food shifted research toward new types of food sources. It is well known that many diseases are caused by oxidative stress, then supplementation of antioxidants can be proposed to reduce it. Cannabis Sativa (CS) is an interesting alternative source of antioxidant species. The use of CS for the extraction of these molecules could be optimized to maximize the antioxidant yield extracts. (2) Methods: This work aimed to investigate extraction methods of CBD oil from CS inflorescences and stalks to obtain antioxidant-enriched compounds for use in food by mixing with a carrier oil like hemp seed oil. Soxhlet (SE), dynamic maceration (DME) and supercritical fluid (SFE) extraction techniques were performed, using CS inflorescences and stalks; by High-Pressure Liquid Chromatography (HPLC) analysis the antioxidants were individuated and quantified; moreover, the antioxidant power was investigated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays and finally doughs enriched with hemp oil were studied by rheological measurements (3) Results: The best results in terms of CBD yield were obtained by dynamic maceration from only flowers and it also shows a good antioxidant power. (4) Conclusions: Formulation of protein bars with hemp oil enriched in CBD could be an excellent means for the consumption of products enriched with antioxidants because it preserves the CBD anti-inflammatory activity.

The edible portion of Cannabis sativa L. are the seeds. The seeds are generally used for the production of hemp oil, appreciated for the high percentage of α-linolenic acid. The waste obtained after seeds oil extraction, reduced in fine powder, is the subject of this study. Since hemp seeds are considered to be a source of many valuable bioactive compounds, the addition of hemp seed flour to durum wheat for making fortified bread could have an effect on the health of consumers. The aim of this study was to use variable percentages of hemp seed flour for the production of bread, and to determine the fortification impact on chemicals, texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, free radical scavenging activity and amino acids contents. The rheological and chemical qualities of bread samples, obtained by using a durum wheat cultivar Ciclope fortified with defatted hemp seeds flours, were evaluated. The solid residue left after the extraction of the oil from seeds (generally thrown away as waste or added to feed) was shredded and sieved at 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified breads were obtained by substitution of variable percentages of durum wheat flour with the two hemp flours (5%, 7.5%, and 10%). Fortified bread’s total phenolic content was in a range of 0.73±0.017 and 1.73±0.029 mg GAE/g and an-ti-radical scavenging activity was included in the range from 1.17±0.099 and 3.18±0.071mmol TEAC/100g, according to the increasing fortification. Comparison between bread made with Ciclope semolina and hemp flour fortified breads, showed a large increase in amino acid content in fortified samples ones. In particular, bread fortified with 10% Hemp 2 flour highlights a greater content of glutamic acid, tyrosine, proline and essential amino acids such as leucine and isoleucine, compared to the other samples with same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with Hemp 2 flour at 5%).

The quality of bread is mainly affected by the three key phases of the production chain: kneading, leavening and baking. Each step contributes to the final rheological and sensory properties of the bread. However, especially during the mixing phase, the choice of ingredients and the optimization of processing parameters such as mixing time, dough temperature, mixing speed and total water content, affect the development and microstructure of the dough. In general, rheological tests measure the technological properties of doughs and represent the main analyses carried out in the bakery sector. Considering the heterogeneity and variability of raw materials and processing conditions, rheology aids in process control and in the simulation of the response of the dough to the complex deformation that it undergoes during its processing. The results obtained can be related to the final structure and the texture of the bread. Although the effects of mixing and rheological behaviour of wheat doughs have been systematically examined in the literature, there is no comprehensive review of the current knowledge about the effect of the processing on sensory quality and final texture characteristics. This paper aims to shed light on factors that affect the quality of bread, emphasizing both technological and sensory aspects.