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Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples.

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Τίτλος: Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples.
Συγγραφείς: Lacivita V; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Lamacchia C; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: carmela.lamacchia@unifg.it., Speranza B; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Racioppo A; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy., Caporizzi R; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: rossella.caporizzi@unifg.it., Derossi A; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.
Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119897. Date of Electronic Publication: 2026 Jun 29.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
Ιατρικοί όροι (MeSH): Bread*/analysis , Prunus dulcis*/chemistry , Flour*/analysis , Triticum*/chemistry , Food Handling*/methods, Rheology ; Water
Περίληψη: Against the burden of the global food waste crisis and the need for healthier and more sustainable diets, growing attention has been directed to neglected and underutilized species and the reuse of agro-industrial by-products. The interaction between almond skin, as a nutrient resource, and ancient wheat varieties remains underexplored. This study aims to evaluate bread samples formulated with almond skin (AS) powder at two levels (4 and 8 g/100 g) with modern (Bolero) and ancient (Autonomia B, Bianchetta, Frassineto, and Risciola) wheat flours, and to assess dough rheology, bread quality, texture, and microstructure. For enriched samples, farinograph parameters showed increased water absorption alongside reduced dough development time and stability. A clear variety-dependent response to AS enrichment was observed. The varieties Autonomia B, Bianchetta, and Frassineto at 8% AS enrichment exhibited significantly greater loaf heights than the control, indicating improved baking performance. Microstructural analysis revealed some changes in bread crumb, including reduced porosity and structural thickness in enriched samples. Notably, porosity decreased in Bolero AS8% (49.66%) and Bianchetta AS8% (58.81%), while Autonomia B AS8% showed the highest value (65.32%), consistent with its lower hardness and chewiness. Staling behavior further highlighted that after 48 h, although all samples exhibited moisture redistribution and crumb firming, more pronounced changes were observed in the ancient wheat control breads, suggesting a potential role of AS in modulating bread staling. By valorizing an agro-industrial by-product and promoting the use of diverse wheat varieties, this study provides new evidence of the variety-dependent response to AS enrichment and contributes to biodiversity conservation and the development of more sustainable food systems.
(Copyright © 2026 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Almond skin by-product; Ancient soft wheat; Bread quality characteristics; Microstructural analysis; Upcycling
Substance Nomenclature: 059QF0KO0R (Water)
Entry Date(s): Date Created: 20260822 Date Completed: 20260822 Latest Revision: 20260822
Update Code: 20260823
DOI: 10.1016/j.foodres.2026.119897
PMID: 42632731
Βάση Δεδομένων: MEDLINE
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  Data: Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples.
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  Data: <searchLink fieldCode="AU" term="%22Lacivita+V%22">Lacivita V</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.<br /><searchLink fieldCode="AU" term="%22Lamacchia+C%22">Lamacchia C</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: carmela.lamacchia@unifg.it.<br /><searchLink fieldCode="AU" term="%22Speranza+B%22">Speranza B</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.<br /><searchLink fieldCode="AU" term="%22Racioppo+A%22">Racioppo A</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.<br /><searchLink fieldCode="AU" term="%22Caporizzi+R%22">Caporizzi R</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy. Electronic address: rossella.caporizzi@unifg.it.<br /><searchLink fieldCode="AU" term="%22Derossi+A%22">Derossi A</searchLink>; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119897. <i>Date of Electronic Publication: </i>2026 Jun 29.
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  Data: Against the burden of the global food waste crisis and the need for healthier and more sustainable diets, growing attention has been directed to neglected and underutilized species and the reuse of agro-industrial by-products. The interaction between almond skin, as a nutrient resource, and ancient wheat varieties remains underexplored. This study aims to evaluate bread samples formulated with almond skin (AS) powder at two levels (4 and 8 g/100 g) with modern (Bolero) and ancient (Autonomia B, Bianchetta, Frassineto, and Risciola) wheat flours, and to assess dough rheology, bread quality, texture, and microstructure. For enriched samples, farinograph parameters showed increased water absorption alongside reduced dough development time and stability. A clear variety-dependent response to AS enrichment was observed. The varieties Autonomia B, Bianchetta, and Frassineto at 8% AS enrichment exhibited significantly greater loaf heights than the control, indicating improved baking performance. Microstructural analysis revealed some changes in bread crumb, including reduced porosity and structural thickness in enriched samples. Notably, porosity decreased in Bolero AS8% (49.66%) and Bianchetta AS8% (58.81%), while Autonomia B AS8% showed the highest value (65.32%), consistent with its lower hardness and chewiness. Staling behavior further highlighted that after 48 h, although all samples exhibited moisture redistribution and crumb firming, more pronounced changes were observed in the ancient wheat control breads, suggesting a potential role of AS in modulating bread staling. By valorizing an agro-industrial by-product and promoting the use of diverse wheat varieties, this study provides new evidence of the variety-dependent response to AS enrichment and contributes to biodiversity conservation and the development of more sustainable food systems.<br /> (Copyright © 2026 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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