Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat brea
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ORIGINAL PAPER
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale” Valentina Melini1 · Francesca Melini1 · Rita Acquistucci1 Received: 4 June 2020 / Revised: 15 September 2020 / Accepted: 19 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Common 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. 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. The traditional traits of some durum breads have been acknowledged by the Italian denomination Prodotto Agroalimentare Tradizionale—standing for Traditional Agricultural Food Product. Among them, “Pane di Monreale” refers to a traditional durum bread produced in the area of Monreale (Sicily). Despite being the cornerstones of the native diet, traditional products have been poorly studied. 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. A dominant red tone was found in the crust of both samples and a low content of lutein was detected. High crude fat and ash content was observed. 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. Keywords Durum wheat bread · Traditional foods · Carotenoids · Starch digestibility Abbreviations PAT Traditional agricultural food product RS Resistant starch AS Available starch TS Total starch FG-MS Free glucose and maltosaccharides NSP Non-starch polysaccharides DF Dietary fiber
Introduction Bread is a staple food worldwide and can come in countless shapes and tastes, depending on both the ingredients used and the dough-making, fermentation and baking conditions. Some bread types are very popular, while others are unique to specific regions of the world. Common wheat flour is * Valentina Melini [email protected] 1
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I‑00178 Rome, Italy
the raw material of choice in bread-making, however, other cereals and pseudocereals, such as durum wheat, buckwheat, spelt, emmer and einkorn, have been used [1–3]. Composite flours including legumes have been also explored in the preparation of bread [4, 5]. In Southern Italy, durum semolina is commonly preferred to common wheat flour in bread-making that is performed in artisan bakeries, using locally grown durum wheat, usually from ancient varieties, according to a long-lasting tradition. Bread quality is thus strictly associated to the area where ingredients originate from and to the way it is produced, hence it has a “taste of place”. Some of the durum wheat breads produced in Southern Ital
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