The nutritional value of a foodstuff refers to a positive effect on human health and is affected by the nutritional content and safety of the product. It is key in marketing, as a feature that supply chains, or producers, can guarantee to consumers. During all steps of breadmaking, complex biochemical and physical transformations occur, affect and affected by the various flour constituents. Many substances are used in processing to optimise their functionality. The nutritive value of component cereals; storage and processing and conservation impact on the nutritional value of bread. As with other food processing, the challenge in fermenting cereal raw materials lies in the ability to combine good sensory quality with demonstrated nutritional and health benefits. Some of the mechanisms to improve and enhance the nutritional effects of fermented cereal systems are dependent on adjustment of the acidity for optimal action of the enzyme system present. Other mechanisms may be directly linked to other metabolites produced by yeast and lactic acid bacteria and then the control of different metabolic routes in the fermenting organisms becomes a key issue (Katina et al, 2006; Poutanen et al, 2009). This contribution aims at exploring how the nutritional value of bread changes in relation to different supply chains. Are there relevant differences among local and global supply chains? To what extent local and global chains impact on nutritional value of bread? What stage of the supply chain impact on such difference? The methodology used draws on the EU funded project GLAMUR[1] and relies on case study approach. The units of analysis are several Italian bread production chains with different geographical scope. We collected evidence via archivial records, open-ended interviews with experts and stakeholders, as well as direct observation. Evidence based on a set of indicators illustrates the extent to which the phases of the bread production chains affect the nutritional value of bread. We pinpoint the perceptions of case studies’ stakeholders with respect to both the nutritional value of bread and the extent to which the nutritional value is affected by bread chain’s length. Following a recent trend in research (Dewettinck et al., 2008; Gellynk et al., 2009), we complete evidence from case studies with own empirical data from chemical and sensory analysis of bread. References Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T. M., & Gellynck, X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 2008, 48(2), 243-257. Gellynck, X., Kühne, B., Van Bockstaele, F., Van de Walle, D., & Dewettinck, K. (2009). Consumer perception of bread quality. Appetite, 53(1), 16-23. Katina, K., Heinio, R. L., Autio, K., & Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT - Food Science and Technology, 39, 1189-1202. Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693–699 . [1] GLAMUR − Global and Local food chain Assessment: a Multidimensional performance-based approach. 7th FP (http://glamur.eu/).

Nutritional value of bread in local and global chains.

GALLI, FRANCESCA;ANDRICH, GIANPAOLO;BARTOLINI, FABIO;BRUNORI, GIANLUCA;GAVA, ORIANA;SANMARTIN, CHIARA;VENTURI, FRANCESCA;ZINNAI, ANGELA
2015-01-01

Abstract

The nutritional value of a foodstuff refers to a positive effect on human health and is affected by the nutritional content and safety of the product. It is key in marketing, as a feature that supply chains, or producers, can guarantee to consumers. During all steps of breadmaking, complex biochemical and physical transformations occur, affect and affected by the various flour constituents. Many substances are used in processing to optimise their functionality. The nutritive value of component cereals; storage and processing and conservation impact on the nutritional value of bread. As with other food processing, the challenge in fermenting cereal raw materials lies in the ability to combine good sensory quality with demonstrated nutritional and health benefits. Some of the mechanisms to improve and enhance the nutritional effects of fermented cereal systems are dependent on adjustment of the acidity for optimal action of the enzyme system present. Other mechanisms may be directly linked to other metabolites produced by yeast and lactic acid bacteria and then the control of different metabolic routes in the fermenting organisms becomes a key issue (Katina et al, 2006; Poutanen et al, 2009). This contribution aims at exploring how the nutritional value of bread changes in relation to different supply chains. Are there relevant differences among local and global supply chains? To what extent local and global chains impact on nutritional value of bread? What stage of the supply chain impact on such difference? The methodology used draws on the EU funded project GLAMUR[1] and relies on case study approach. The units of analysis are several Italian bread production chains with different geographical scope. We collected evidence via archivial records, open-ended interviews with experts and stakeholders, as well as direct observation. Evidence based on a set of indicators illustrates the extent to which the phases of the bread production chains affect the nutritional value of bread. We pinpoint the perceptions of case studies’ stakeholders with respect to both the nutritional value of bread and the extent to which the nutritional value is affected by bread chain’s length. Following a recent trend in research (Dewettinck et al., 2008; Gellynk et al., 2009), we complete evidence from case studies with own empirical data from chemical and sensory analysis of bread. References Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T. M., & Gellynck, X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 2008, 48(2), 243-257. Gellynck, X., Kühne, B., Van Bockstaele, F., Van de Walle, D., & Dewettinck, K. (2009). Consumer perception of bread quality. Appetite, 53(1), 16-23. Katina, K., Heinio, R. L., Autio, K., & Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT - Food Science and Technology, 39, 1189-1202. Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693–699 . [1] GLAMUR − Global and Local food chain Assessment: a Multidimensional performance-based approach. 7th FP (http://glamur.eu/).
2015
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/754925
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