Durum Wheat Bread: Old Sicilian Varieties and Improved Ones

摘要: In Mediterranean countries and particularly in southern Italy, durum wheat (Triticum Desf.) is traditionally used for bread production. Market globalization has involved, also these regions, the diffusion of made with soft flour aestivum L.) standardizing this product flattening taste consumers. Dealing problems genetic resources erosion, among its main aims "Stazione Consorziale Sperimentale di Granicoltura per la Sicilia" to maintain increase value old Sicilian landraces. With aim comparing local varieties one improved cultivars, some landraces, chosen from genebank Institute, have been multiplied on farmers' fields enough material making bread. Before milling pilot plant, grain different wheats was characterized merceological indexes. The semolina obtained analyzed colour content ashes, proteins gluten. Rheological tests were conducted dough and, finally, using standardized methods, one-variety breads produced. On slices, computerized image analysis performed measure morphological parameters crumb crust. Sensory analysis, achieved through a descriptive profiling test, trained judges touch, fragrance attributes types. data highlighted that prepared by significantly one, sensorial features. This behaviour depended merceological, chemical rheological properties raw material, semolina.