LWT 41 (2008) 58–70 Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (‘‘Altamura bread’’) Emma Chiavaro a,Ã , Elena Vittadini a , Marilena Musci b , Federica Bianchi b , Elena Curti a a Dipartimento di Ingegneria Industriale, Universita` degli Studi di Parma, viale G.P. Usberti 181/A, 43100 Parma, Italy b Dipartimento di Chimica Generaleed Inorganica, Analitica, Chimica Fisica, Universita` degli Studi di Parma, viale G.P. Usberti 17/A, 43100 Parma, Italy Received 17 August 2006; received in revised form 22 January 2007; accepted 24 January 2007 Abstract Physico-chemical properties and volatile compounds of three commercial Altamura breads were evaluated during storage at 25 1C. Two protected denomination of origin (PDO) artisanally produced Altamura breads (Bari, Italy), characterized either by high (High A) or low (LowA) loaf, and an industrial product, commercialized as ‘‘Altamura like’’ (IndA), were studied. HighA and LowA breads had a tick crust that was also detached from the crumb creating an air cushion between crust and crumb. IndA products had a thinner crust, a more homogeneous crumb structure as well as a more homogeneous water distribution among the different portion of the bread loaf than HighA and LowA. A more pronounced water gradient characterized the artisanal breads. Crust and under crust portion of all breads, and crumb for IndA product, underwent a significant reduction of moisture content and a w during storage. Both artisanal breads were subjected to a more significant crumb hardening than IndA sample. Fresh crusts of artisanally produced breads were also significantly harder than IndA. Fresh IndA samples were significantly less cohesive and less springy than artisanal products; cohesiveness significantly decreased in all samples during storage. A more complex gas chromatographic profile was found in the artisanal bread as a larger amount of volatile compounds was present as compared to the IndA bread. Volatile compounds originated both from microbial activity and non-enzymatic browning. Larger amount of volatile compounds characteristics of yeast fermentation was found in IndA. Volatiles decreased over storage in both samples, more significant in the IndA product. r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. Keywords: Altamura bread; Shelf life; Texture; Moisture content; Volatile compounds 1. Introduction In the Mediterranean area, durum wheat flour has been used in the formulation of several types of bread, often associated to sourdough fermentation to give products largely appreciated by the consumers for their character- istic organoleptic attributes (Quaglia, 1988). Altamura bread, produced in Altamura (Bari, Apulia, Southern Italy) was recently authorized by the Commission of the European Community to receive the protected denomina- tion of origin (PDO) (European Union, 2003). PDO Altamura bread production asks, among the others, for flour of durum wheat varieties (Appulo, Arcangelo, Duilio and Simeto) grown in the Altamura area (at least 80% of the total flour) and a prolonged sponge-dough procedure (refreshed at least three times). The use of durum wheat flour in straight-dough bread making was reported to offer technological benefits by prolonging the shelf life of commercial products as compared to wheat bread (Boyaciog˘lu & D’Appolonia, 1994a, b). The longer Shel-life was possibly associated to the higher water binding capacity of durum wheat flour; durum wheat bread was also reported to have higher crumb firmness and lower loaf volume (Boyaciog˘lu & D’Appolonia, 1994b). Pasqui, Carcea, Paletti, and Cubad- da (1994) reported that 100% durum wheat semolina bread obtained by a straight-dough baking method had a softer crumb than wheat bread during 4 days storage at room temperature. Also a partial addition (10–20%) of durum wheat flour to wheat bread (sponge-dough procedure) resulted in lower firming of bread crumb during storage ARTICLE IN PRESS www.elsevier.com/locate/lwt 0023-6438/$30.00 r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. doi:10.1016/j.lwt.2007.01.018 Ã Corresponding author. Tel.: +39 0521 905888; fax: +39 0521 905705. E-mail address: chiavaro@unipr.it (E. Chiavaro).