Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives

Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstrac

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species

Essential oils produced by plants, and their components, could be sources of new natural herbicidal compounds. Thirteen oils extracted from six wild Lamiaceae species (namely Clinopodium suaveolens (Sm.) Kuntze, Satureja montana L. subsp. montana, Thymbra capitata (L.) Cav., Salvia fruticosa Mill. subsp. thomasii (Lacaita) Brullo, Guglielmo, Pavone & Terrasi, Satureja cuneifolia Ten., and Thymus spinulosus Ten.) from South Italy were tested in vitro for the phytotoxic activity to cress and branched broomrape seeds, tomato radicles, and lambsquarters leaf disks. Moreover, the possible correlation between oil composition and biological activity was evaluated. One of the oils from T. capitata inhibited cress germination by 96.4% at the lowest tested concentration (100 ppm) and reduced both chlorophyll and carotenoid content in lambsquarters leaf disks by around 50%. Some oils, particularly those from T. spinulosus, inhibited tomato radicle elongation by 85% at 1000 ppm. Many oils inhibited broomrape seed germination up to 100% when tested in solution at 1000 ppm or released as vapors. Among the oil components, α-terpinene, p-cymene, β-cis-ocimene, cis-sabinene hydrate, carvacrol methyl ether, and thymol were mostly correlated to the inhibition of cress seeds germination and tomato radicle elongation. The presence of thymol and p-cymene was also correlated to the inhibition of broomrape seed germination. Some of the tested essential oils or their components could have potential as pre-emergence herbicides and could be useful in the development of new weed control strategies

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory features of biscuits. Control biscuits (C) prepared with the commonly used sunflower oil were compared with samples prepared with durum wheat oil at 50% (D50) and 100% replacement levels (D100). The reformulated biscuits were very rich in tocols, especially tocotrienols (982.9, 635.2, and 64.1 mg/kg on lipid fraction weight in D100, D50, and C, respectively). The higher content of antioxidants extended the resistance to the oxidation of biscuits (induction time = 53.61, 70.87, and 79.92 h in C, D50, and D100, respectively). D100 showed the lowest amounts of triacylglycerol oligopolymers and oxidized triacylglycerols, and the lowest amounts of the volatile markers of lipid oxidation (hexanal and nonanal). The use of durum wheat oil did not affect the sensorial and textural properties, compared to C. This study suggests that durum wheat oil could be effectively used in biscuit-making to decrease the oxidative phenomena and increase the bioactives of the end-products

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed/rolled cereals. The DFFF-enriched snack bar was harder compared to the control without DFFF (cutting stress = 1.2 and 0.52 N/mm(2), and fracture stress = 12.9 and 9.8 N/mm(2) in the DFFF-enriched and control snack bar, respectively), due to a densifying effect of DFFF, and showed a more intense yellow hue due to the yellow-brownish colour of DFFF. Another difference was in the caramel flavour, which was more intense in the DFFF-enriched snack bar. The nutritional claims "low fat" and "source of fibre" were applicable to the DFFF-enriched snack bar according to EC Reg. 1924/06

Influence of light on the biosynthesis of ophiobolin A by Bipolaris maydis

Ophiobolin A (O-A) is a sesterpenoid with numerous biological activities, including potential anticancer effects. Its production at an industrial level is hampered due to inability of fungus Bipolaris maydis to biosynthesise it in vitro in large amount. Among the environmental factors regulating fungal metabolism, light plays a crucial role. In this study, the use of different light wavelength (light emitting diodes (LEDs)) was evaluated to increase the O-A production. The white light allowed the highest production of the metabolite. The blue and green lights showed an inhibitory effect, reducing the production to 50%, as well as red and yellow but at a lower level. No correlation between fungal growth and metabolite production was found in relation to the light type. A novel application of LED technologies, which can be optimised to foster specific pathways and promote the production of metabolites having scientific and industrial interest was proposed

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the focaccia. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia containing 5 g/100 g of pea protein concentrate and 20 g/100 g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a* = 11.97, b* = 31.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11 N and 4.83 N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0–9 scale, respectively). The selected formulation could be labelled as “source of protein” (energy value provided by proteins >12%), “source of fiber” (fiber >3 g/100 g), and “low-fat” (fat <3 g/100 g).This paper is supported by the PRIMA program under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (Flat Bread Mine). The PRIMA program is an Art.185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research and Innovation.Peer reviewe

Supplementary research data from the poster titled “Unraveling the digestive behavior of flatbreads: impact of formulations and baking process”

Supplementary research data from the poster titled “Unraveling the digestive behavior of flatbreads: impact of formulations and baking process” presented at the 17th ICC International Cereal and Bread Congress in Nantes, France, 2024.PRIMA program under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (Flat Bread Mine).Peer reviewe

The Large and Diverse Family of Mediterranean Flat Breads: A Database

International audienceAn in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement