With globalization and complex distribution systems, the increase of food adulteration has become a significant concern for manufacturers, researchers, governments, and consumers. A low amount of resistant starch was found, while the content of non-starch polysaccharides in Russello bread was two-fold higher than in Tumminia bread. High crude fat and ash content was observed. A dominant red tone was found in the crust of both samples and a low content of lutein was detected. This paper reports on color characteristics, chemical composition, starch digestibility and carotenoid content of two samples of “Pane di Monreale” bread, made with the durum ancient grains Russello or Tumminia. Despite being the cornerstones of the native diet, traditional products have been poorly studied. Among them, “Pane di Monreale” refers to a traditional durum bread produced in the area of Monreale (Sicily). The traditional traits of some durum breads have been acknowledged by the Italian denomination Prodotto Agroalimentare Tradizionale-standing for Traditional Agricultural Food Product. In Southern Italy, durum wheat semolina from locally grown varieties is mainly used in bread-making that is still performed according to a long-lasting tradition. These goals could be fulfilled by employing contemporary analytical instrumentation, providing the analyst with complex datasets, which are nowadays most frequently being processed by chemometric tools and machine learning algorithms.Ĭommon wheat flour is the raw material of choice in bread-making however, local food customs and the availability of supplies mainly determine the use of ingredients other than common wheat. Bearing this in mind, there is a strong obligation for the scientific community to develop and validate rapid, accurate, reliable and robust methods for verifying authenticity of specialty breads and other bakery products. This is especially true for specialty products-artisan and sourdough breads, having higher prices on the food market due to specific production methods, high-quality ingredients and health-beneficial effects. However, research on developing methodologies for detecting fraud in the market of bread and other bakery products is still being neglected. Various techniques have been applied in order to verify authenticity of cereals, pseudocereals, and flour, such as microscopic, biomolecular, and chemical (chromatographic, spectroscopic and isotopic). Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.įood authentication has received a lot of attention in the scientific community during the last decade. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds.
The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation.
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products.
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