Table 2.
Structural and image and color characteristics of bread and pasta made with normal-(NG) and reduced-(RG) gluten content flours. RG wheat flour was fermented with fungal proteases and selected lactobacilli at 30 °C for 8 h.
| NG Bread 1 | RG Bread | p Value | |
|---|---|---|---|
| Structural Characteristics | |||
| Hardness (g) | 4970 ± 256 | 5304 ± 204 | p = 0.291 |
| Resilience | 1.01 ± 0.01 | 0.91 ± 0.03 | p = 0.014 |
| Fracturability (g) | 3526 ± 166 | 2940 ± 87 | p = 0.022 |
| Specific volume (cm3/g) | 2.3 ± 0.01 | 2.2 ± 0.02 | p = 0.047 |
| Image Analysis | |||
| Black pixel area (%) | 40.3 ± 0.2 | 38.9 ± 0.3 | p = 0.031 |
| Color Analysis | |||
| L | 58 ± 2.08 | 42 ± 4.16 | p = 0.043 |
| a | 7.29 ± 0.52 | 12 ± 1.18 | p = 0.022 |
| b | 29.45 ± 0.18 | 28.88±0.25 | p = 0.111 |
| dE | 44.30 ± 1.72 | 58.58 ± 1.76 | p = 0.037 |
| NG Pasta | RG Pasta | ||
| Structural Characteristics | |||
| Hardness (N) | 5.10 ± 0.05 | 4.89 ± 0.02 | p = 0.034 |
| Cohesiveness | 0.81 ± 0.02 | 0.75 ± 0.01 | p = 0.094 |
| Springiness | 0.62 ± 0.01 | 0.60 ± 0.01 | p = 0.103 |
| Resilience | 0.55 ± 0.01 | 0.52 ± 0.01 | p = 0.157 |
| Gumminess (N) | 4.13 ± 0.04 | 4.11 ± 0.07 | p = 0.146 |
| Chewiness (N) | 2.56 ± 0.03 | 2.45 ± 0.04 | p = 0.254 |
| Color Analysis | |||
| L | 65 ± 1.01 | 59 ± 1.15 | p = 0.026 |
| a | 6.92 ± 0.08 | 6.45 ± 0.12 | p = 0.013 |
| b | 35.8 ± 0.14 | 34.9 ± 0.23 | p = 0.011 |
| dE | 43.22 ± 1.38 | 46.71 ± 1.48 | p = 0.008 |
1 Data are the mean of three independent fermentations twice analyzed.