AVIPROFO - Ancient Varieties for the Innovation of Baked Products
AVIPROFO – Ancient Varieties for the Innovation of Baked Products
It is an interesting project concerning the use of ancient grains being implemented by the Department of Agriculture of the University of Sassari in collaboration with Porto Conte Ricerche. Sardinia – Italy. Fourteen Sardinian companies are experimentally producing and marketing different types of bread and biscuits, pizzas, made with two ancient Sardinian grains (durum wheat “Trigu Murru”; soft wheat “Trigu Cossu”). The main aim of the AVIPROFO project is to create a supply chain between those who produce the raw material and those who transform it, including marketing.
Project presentation The project addresses the critical issues manifested by companies in the sector: a -difficulty of innovation of traditional bakery products b- technological problems deriving from the use of local raw materials c – poor availability of raw materials produced in Sardinia. The whey from sheep’s milk powder, the result of the recovery of a by-product of the dairy industry, will be used for the characteristics of the whey-proteins provided to give structure to the gluten network of the dough, while the sourdough got the job, in addition to making the dough rise far, it hydrolyzes the lactose contained in the whey powder, by the lactic acid bacteria contained within it. The degradation of lactose in the dough will prevent the intolerant subjects from consuming these products on the label. The general objective of the project is to improve the production of durum wheat and soft wheat flour from old Sardinian varieties for the production of bakery products according to modern production technologies, with the help of an improver (sheep’s milk whey in powder) and natural yeast technology.
Contacts
Responsabile scientifico: Antonio Piga
pigaa@uniss.it
Sardegna Ricerche: Graziana Frogheri
graziana.frogheri@sardegnaricerche.it
Related documents
Project card
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
“Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying inter- actions between lactic acid bacteria and yeast during sourdough fermentation. Therefore, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus sanfranciscensis were co-cultured with the yeast Saccharomyces cerevisiae in a newly developed medium, as well as in situ in a sourdough-like environment. L. sanfranciscensis was found to be stimulated by a secreted factor of S. cerevisiae in any tested in vitro situation, whereas L. plantarum and S. cerevisiae stimulated each other only in the presence of glucose, fructose and lactose as carbon source, but not with galactose, maltose, sucrose and starch. Moreover, it was demonstrated that L. sanfranciscensis is stimulated by CO2 and another yet to be identified factor produced by yeast in a sourdough-like environment. In conclusion, S. cerevisiae produces growth factors stimulatory to lactic bacteria. The nature and the efficacy of these growth factors depend on the target species and on the supplied carbon source. “Abstract della ricerca riportata negli Approfondimenti.
Depeening:
Grain Starch damaged
Grain Starch is composed of two substances:
- amylopectin: is a branched-chain polysaccharide, can be composed of about 1 to 6000 molecules of glucose. It tends to be placed in the central part of starch granules and is not soluble in water. Generally it represents 80% of the total.
- Amylose is instead a linear chain polysaccharide. It can contain up to 600 glucose molecules. Tend to be around 20% of the total. It melts at high temperatures and in water. These two constituents determine the differences between the starches, depending on their ramifications and degree of polymerization.
Starch represents 67-68% of whole wheat and between 78-82% of the flour produced by grinding. The semicrystalline structure of the starch granules is damaged by mechanical operations, in particular by the grinding process that shatters it. The level of damaged starch directly influences the water absorption and the mixing properties of the dough and therefore has a great technological importance. The damaged starch absorbs 2 to 4 times more water than normal starch granules. The crushed starch granules are subject to the action of alpha and beta amylase (1); the former transform starch into maltose and dextrins (2) and the latter transform it into maltose.
An excessive value of damaged starch involves a high water absorption, sticky dough, longer leavening times and dark color of the crust. A better knowledge of the levels of damaged starch in flour is essential for their best use. The optimal value of damaged starch varies with the use of flour and is highly dependent on the protein content of the flour, alpha-amylase activity and the type of bread desired. Starch is a polymer of glucose and comes in two different forms: amylose and amylopectin.