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Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan br...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379306/ https://www.ncbi.nlm.nih.gov/pubmed/37509763 http://dx.doi.org/10.3390/foods12142672 |
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author | Bianchi, Alessandro Sanmartin, Chiara Taglieri, Isabella Macaluso, Monica Venturi, Francesca Napoli, Marco Mancini, Marco Fabbri, Carolina Zinnai, Angela |
author_facet | Bianchi, Alessandro Sanmartin, Chiara Taglieri, Isabella Macaluso, Monica Venturi, Francesca Napoli, Marco Mancini, Marco Fabbri, Carolina Zinnai, Angela |
author_sort | Bianchi, Alessandro |
collection | PubMed |
description | The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N(2), Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N(2) and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably. |
format | Online Article Text |
id | pubmed-10379306 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103793062023-07-29 Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread Bianchi, Alessandro Sanmartin, Chiara Taglieri, Isabella Macaluso, Monica Venturi, Francesca Napoli, Marco Mancini, Marco Fabbri, Carolina Zinnai, Angela Foods Article The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N(2), Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N(2) and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably. MDPI 2023-07-11 /pmc/articles/PMC10379306/ /pubmed/37509763 http://dx.doi.org/10.3390/foods12142672 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bianchi, Alessandro Sanmartin, Chiara Taglieri, Isabella Macaluso, Monica Venturi, Francesca Napoli, Marco Mancini, Marco Fabbri, Carolina Zinnai, Angela Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title | Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title_full | Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title_fullStr | Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title_full_unstemmed | Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title_short | Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread |
title_sort | effect of fertilization regime of common wheat (triticum aestivum) on flour quality and shelf-life of pdo tuscan bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379306/ https://www.ncbi.nlm.nih.gov/pubmed/37509763 http://dx.doi.org/10.3390/foods12142672 |
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