Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

Foods · 11 authors, 3 centres

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FIDELITY 100%

POPULATIONNot applicable — this is not a clinical study; it is a food science and technology study evaluating bread formulations.

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TL;DR

This study evaluated how to improve the breadmaking suitability of 'Avanzi 3-Grano 23' (G23), an old Italian wheat variety with poor technological properties but desirable nutritional and sensory traits. Blending G23 flour 1:1 with a strong flour and using sourdough fermentation produced bread with superior sensory scores, higher antioxidant activity, and a more complex volatile aroma profile compared to baker's yeast breads. The findings suggest that sourdough fermentation can valorize this endangered old wheat variety for functional bakery products.

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**Background:** Old wheat varieties and local landraces are gaining consumer attention for their potential nutritional and sensory advantages over modern high-yielding wheats, but they typically have weak gluten and poor technological properties for breadmaking. 'Avanzi 3-Grano 23' (G23) is an old *Triticum aestivum* variety from Lunigiana, Italy, that is now endangered due to the dominance of modern wheat cultivation. G23 flour has desirable nutritional and sensory traits but limited baking suitability. This study aimed to optimize bread formulation using G23 by combining flour blending with different leavening systems (sourdough vs. baker's yeast) to enhance its technological, sensory, and nutritional performance.

**Methods:** Preliminary leavening tests compared three G23-to-strong-flour (C) ratios — M1 (1:3 w/w), M2 (1:1 w/w), and M3 (3:1 w/w) — using either sourdough (S) or baker's yeast (Y). Dough volume increase (DVI) and fermentation metabolites (acetic acid, lactic acid, ethanol) were measured. The M2 blend (1:1) was selected for further breadmaking trials, with 100% C flour as control. Four bread types were produced: sourdough bread with M2 (SB-M2), sourdough bread with C (SB-C), baker's yeast bread with M2 (YB-M2), and baker's yeast bread with C (YB-C). Breads were characterized for moisture, pH, total titratable acidity (TTA), softness, water activity, color (CIE L*a*b*), total polyphenols (Folin–Ciocalteu), total flavonoids, antioxidant activity (DPPH, ABTS, FRAP), volatile organic compounds (SPME-GC-MS), and sensory profile (8 trained panelists, quantitative and hedonic indices).

**Key Results:** In preliminary tests, M2 (1:1) allowed the greatest G23 inclusion with acceptable DVI and metabolite production for both leavening systems. For breads, SB-M2 showed the highest softness (penetration units not explicitly reported in the text) and significantly higher acidity (TTA and pH) than SB-C, indicating better sourdough substrate utilization. Phytochemically, control breads (C flours) had higher absolute polyphenol and antioxidant values due to higher initial content, but SB-M2 showed the greatest relative increase from its starting flour values, attributed to sourdough's release of bound phenolics. YB-M2 and YB-C showed lower phytochemical values than their starting flours. Color analysis showed perceptible differences among all samples (ΔE*ab range not fully specified; greatest distance 8.89 between SB-M2 and YB-C). VOC analysis identified 62 compounds; sourdough breads had more complex profiles with pyrazines, pyrimidines, and carboxylic acids, while baker's yeast breads were dominated by alcohols and aldehydes. SB-M2 was characterized by aldehydes (e.g., (Z)-2-heptanal, benzaldehyde), pyrazines (2,6-dimethylpyrazine, methoxypyrazine), and monoterpenes (p-cymene). Sensory evaluation showed SB-M2 received the highest hedonic index (HI > 8), followed by both baker's yeast breads (HI > 6). Sourdough breads had higher perceived acidity, with SB-M2 scoring highest. M2 flour breads were evaluated more positively than C flour breads regardless of leavening agent.

**Clinical Implications:** This is a food science study with no direct clinical implications. However, the findings support the development of functional bakery products with improved antioxidant capacity and phenolic bio-accessibility through sourdough fermentation of old wheat varieties. The higher acidity of sourdough bread may prolong shelf-life naturally. The study demonstrates a viable strategy for valorizing endangered local wheat varieties, supporting biodiversity, local economies, and short supply chains.

PICO

PPOPULATION

Not applicable — this is not a clinical study; it is a food science and technology study evaluating bread formulations.

STUDY TYPE

other

SPECIALTY

nutrition

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FIDELITY CHECK

100% · A

ORIGINAL PAPER

PMC10048056

Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

Foods

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ABSTRACT

“Avanzi 3-Grano 23” (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker’s yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w / w ), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker’s yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.

CITATION EXPORT

Alessandro Bianchi, Francesca Venturi, Angela Zinnai et al.. Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods. (2023). https://doi.org/10.3390/foods12061351

AUTHORS

11 · 3 CENTRES

Alessandro Bianchi, Francesca Venturi, Angela Zinnai, Isabella Taglieri, Basma Najar, Monica Macaluso, Giorgio Merlani, Luciana Gabriella Angelini, Silvia Tavarini, Clarissa Clemente, Chiara Sanmartin

1Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
2Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
3Pharmacognosy, Bioanalysis and Drug Discovery Unit and Analytical Platform of the Faculty of Pharmacy, Free University of Brussels, Bld Triomphe, Campus Plaine, 1050 Brussels, Belgium

EDITOR / REVIEWER

Gengjun Chen