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Sereti V, Lazaridou A, Biliaderis CG, et al. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods. 2021;10(4)doi: 10.3390/foods10040789.
Sereti, V., Lazaridou, A., Biliaderis, C. G., & Valamoti, S. M. (2021). Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods (Basel, Switzerland), 10(4), . https://doi.org/10.3390/foods10040789
Sereti, Vasileia, et al. "Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach." Foods (Basel, Switzerland) vol. 10,4 (2021). doi: https://doi.org/10.3390/foods10040789
Sereti V, Lazaridou A, Biliaderis CG, Valamoti SM. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods. 2021 Apr 07;10(4). doi: 10.3390/foods10040789. PMID: 33916902; PMCID: PMC8067625.
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Foods. 2021 Apr 07;10(4). doi: 10.3390/foods10040789.

Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach.

Foods (Basel, Switzerland)

Vasileia Sereti, Athina Lazaridou, Costas G Biliaderis, Soultana Maria Valamoti

Affiliations

  1. Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
  2. Laboratory for Interdisciplinary Research in Archaeology (LIRA), Department of Archaeology, School of History and Archaeology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
  3. Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki (CIRI-AUTH), Balkan Center, Buildings A & B, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, 57001 Thessaloniki, Greece.

PMID: 33916902 PMCID: PMC8067625 DOI: 10.3390/foods10040789

Abstract

In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.

Keywords: ancient grain flours; bread quality parameters; breadmaking; dough rheology; prehistoric grinding practices; starch gelatinization

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