Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

- A quality characterization of Dittaino bread and starting semolina was carried out.
- The quality characteristics of semolina were variable, but within the legal ranges.
- Textural analysis evidenced moderately high values of bread hardness and chewiness.
- Bread contained carotenoid pigments in levels between 2.30 and 3.65 mg kg−1.
- The sensory profile of Dittaino PDO bread agreed with the physico-chemical analyses.

To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644 s), protein content (12.0-12.3 g/100 g d.m.), gluten content (9.7-10.5 g/100 g d.m.), yellow index (18.0-21.0), water absorption (59.3-62.3 g/100 g), farinograph dough stability (171-327 s), softening index (46-66 B.U.), alveograph W (193 × 10−4-223 × 10−4 J) and P/L (2.2-2.7). Accordingly, bread crumb was yellow, moderately hard (16.4-27.1 N) and chewy (88.2-109.2 N × mm), with low specific volume (2.28-3.03 mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.