The present work aimed to assess flour properties and bread-making quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) cultivars (n = 7) by combining physicochemical evaluation and consumers’ perception. Old cultivars-flours and deriving bread had interesting physicochemical features when compared to a new one (Aquilante). Notably, bread derived from Abbondanza (old wheat cultivar) had the highest specific volume and bread made with Verna (old wheat cultivar) flour had comparable textural properties to Aquilante-based bread. These results suggested relevant impact of breeding on bread properties, but no trend was observed as function of the release year. For sensory evaluation, acceptability test revealed that bread made with Abbondanza cultivar gave the most appreciated bread similar to that made by the new cultivar. Check-all-that-apply test showed that none of the old cultivars-based breads directly matched the ideal product, but bread made with Abbondanza flour was the closest. Overall, physicochemical and sensory evaluations were aligned in their main outputs enabling the identification of some old cultivars with interesting bread-making quality that can be potentially used and further improved with an optimized breadmaking process for advanced breeding programs.

本工作旨在评估“老”意大利小麦（Triticum aestivum L. ssp。aestivum）的面粉特性和面包制作质量。）品种（n = 7），结合了理化评估和消费者的感知。与新品种（Aquilante）相比，旧品种面粉和衍生面包具有有趣的理化特性。值得注意的是，源自Abbondanza（旧小麦品种）的面包具有最高的比容，而用Verna（旧小麦品种）面粉制成的面包具有与基于Aquilante的面包相当的质地。这些结果表明育种对面包性能的相关影响，但是没有观察到随释放年份变化的趋势。对于感官评估，可接受性测试表明，用Abbondanza品种制作的面包与新品种制作的面包相似，是最受赞赏的面包。应用检查测试显示，没有任何一种以旧品种为基础的面包可以直接与理想产品匹配，但是用Abbondanza面粉制成的面包是最接近的。总体而言，理化和感官评估在其主要输出中保持一致，从而能够识别出一些具有有趣面包制作质量的老品种，这些潜在品种可以被潜在地使用，并通过针对先进育种计划的优化面包制作工艺来进一步改进。