Taglieri Isabella, Sanmartin Chiara, Venturi Francesca, Macaluso Monica, Bianchi Alessandro, Sgherri Cristina, Quartacci Mike Frank, De Leo Marinella, Pistelli Luisa, Palla Fabrizio, Flamini Guido, Zinnai Angela
Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.
Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Foods. 2021 Apr 25;10(5):942. doi: 10.3390/foods10050942.
This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.
本研究旨在探讨用煮熟的维特洛特土豆粉和柑橘皮对白面包进行强化的可行性，并比较使用面包酵母或酸面团作为膨松剂的效果。由此获得的面包进行了理化和感官特性分析。用紫薯和柑橘皮替代部分小麦粉显著提高了强化面包的酚类物质含量和抗氧化能力，以及延长了保质期。由于其酸度和抗菌活性，酸面团提高了有益健康化合物的含量和稳定性。强化和膨松剂都对强化面包的感官特性、质地和香气特征产生了深远影响。有趣的是，尽管添加柑橘皮能有效提高酚类物质含量，但无论使用哪种膨松剂，都会导致更高的余味和苦味感知。基于这些结果，如果配方得当，使用紫薯和柑橘皮可能是开发高质量、保质期更长产品的宝贵策略。
