Effetto dell'impiego di farine waxy sulle caratteristiche tecnologiche del pane nel corso della shelf-life

The aim of this thesis was to evaluate the effects due to the use of waxy flours (Exuma and Project W), added in increasing percentages (5-10-15-20%) to a bread wheat flour, in order to increase the preservability of bread without altering the characteristics of finished products. To better understand and compare the effects of using these types of waxy flours, bread was analyzed on the day of production and after three days of storage. In both cases, the physical characteristics of the finished products were analyzed, such as weight and volume, the crumb's alveolation as well as its texture, moisture content and water activity, both in the crumb and in the crust. On the finished product a sensory analysis was performed by a panel of tasters to evaluate the appreciation of certain characteristics such as appearance, color, smell, taste on the palate and overall if the product could be considered affordable or less.