Panificabilità di farine derivanti da varietà di grani antichi

The modern plant breeding of the “ancient” grains produced modern wheat varieties with high agronomic yield and technological quality. However, these hybrids have lost some of nutritional properties of the ancestral wheats (Arzani, 2011). Nowadays one of the most attractive aspect in the use of food product obtained from “ancient” wheats is the relatively hypoallergenicity in comparison to food products made from common wheats (Carnevali et al, 2014). Recently industry and researchers are involved in optimizing bread-making technology to improve quality, taste and availability of new and diversified products. To this end the realization of enriched new bread, obtained by using “ancient” wheat should be promising for industry and consumers requests. This research will be focused on the selection of two under or not utilized “ancient” wheat varieties (Gentil Rosso and Rieti) and compared with a modern cultivar (MEC). The bread making process suitability of the selected ancient wheat varieties will be evaluated to establish the right formulations and process parameters. Moreover, the enriched bread physico-chemical, rheological sensorial and aromatic characteristics will be evaluated also during storage.