@conference{
author = "Tomić, Jelena and Hadnađev, Miroslav and Mandić, Anamarija and Mišan, Aleksandra and Pojić, Milica and Dapčević-Hadnađev, Tamara and Mikić, Sanja",
year = "2024",
abstract = "Wheat breeding efforts, which have been focused narrowly on crop yield increases, have
caused a reduction in genetic diversity. Namely, old wheat landraces have been unfairly
neglected and reduced to small quantities in gene banks and, at lesser extent, in farm private
collections for a long time. However, the local landraces and the traditional old varieties of
wheat have gained new attention, presumably owing to the increased public awareness of the
need to preserve genetic diversity and the increased consumers’ demand for genuine and
traditional foods. The aim of this study was to evaluate the rheological properties of
wholegrain flour from three different wheat species (7riticum aestivum subsp. aestivum, black
grain bread wheat variety; Triticum turgidum subsp. durum, durum wheat; and Triticum
aestivum subsp. spelta, spelt wheat) and to test their suitability to produce spontaneously
fermented sourdough as an adequate leavening agent in wheat bread production. Spontaneous
fermentation of flours was carried out for 5 days with back-slopping every 24 h (dough yield
of 200) at 25°C. After achieving mature sourdough, the bread was prepared by replacing
refined wheat flour at a 20% level with sourdough samples. Bread with the addition of
sourdough made of modern wheat varicties and bakery yeast-fermented bread were used as
controls. The technological properties of the wholegrain flours estimated by means of
Mixolab indicated rather good protein quality and the ability to form doughs with good
stability in all tested samples. The black grain wheat variety showed significantly longer
dough development times and higher mixing and dough stability, while the GlutoPeak
parameters obtained for this variety were comparable to those of modern wheat. The addition
of sourdough from old wheat landraces resulted in breads of similar specific volume and
texture. Regarding the sensory evaluation, the most prominent differences were obtained for
the textural, odour, and flavour properties. Breads with the addition of old wheat sourdough
stood out from the control samples in terms of yeast and vinegar odour and flavour notes. The
results reported herein showed that the technological performance of old wheat flour,
especially when combined with sourdough processes, could be successfully exploited for the
production of breads comparable to those of modern wheat varieties.",
publisher = "Chiang Mai : Chiang Mai University, Faculty of Agro-Industry",
journal = "Book of Abstract, 7th International Conference on Food and Applied Bioscience (FAB 2024) "Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy", 8-9 February 2024, Chiang Mai, Thailand",
title = "Breadmaking potential of sourdoughs made with wholegrain flour derived from old wheat landraces and varieties",
pages = "78",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4311"
}
