Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Federica Balestra; Luca Laghi; Danielle Taneyo Saa; Andrea Gianotti; Pietro Rocculi; GianGaetano Pinnavaia

doi:10.1016/j.foodchem.2015.04.041

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Food Chem. 2015 Nov 15:187:451-9. doi: 10.1016/j.foodchem.2015.04.041. Epub 2015 Apr 21.

Authors

Federica Balestra¹, Luca Laghi², Danielle Taneyo Saa³, Andrea Gianotti⁴, Pietro Rocculi⁴, GianGaetano Pinnavaia⁴

Affiliations

¹ CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy. Electronic address: federica.balestra@unibo.it.
² CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy.
³ Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.
⁴ CIRI-Interdepartamental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; Department of Agricultural and Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, FC, Italy.

PMID: 25977050
DOI: 10.1016/j.foodchem.2015.04.041

Abstract

Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.

Keywords: Dough; Durum wheat flour; Fermentation; KAMUT® Khorasan flour.

MeSH terms

Bioreactors
Bread / analysis
Fermentation*
Flour / analysis*
Food Handling / methods*
Food Microbiology
Hydrogen-Ion Concentration
Lactobacillus / growth & development
Lactobacillus / metabolism
Metabolomics
Rheology
Saccharomyces cerevisiae / growth & development
Saccharomyces cerevisiae / metabolism*
Starch / chemistry
Triticum / chemistry*
Triticum / metabolism*

Substances

Starch