Characteristics of spelta wheat as a raw material for organic pasta
2012
Filipović, Jelena S. (Institute for Food Technology, Novi Sad (Serbia)) | Bodroža-Solarov, Marija I. (Institute for Food Technology, Novi Sad (Serbia)) | Filipović, Nada K. (Faculty of Technology, Novi Sad (Serbia)) | Psodorov, Đorđe B. (Institute of Food Technology, Novi Sad (Serbia)) | Košutić, Milenko B. (Institute of Food Technology, Novi Sad (Serbia)) | Nježić, Zvonko B. (Institute of Food Technology, Novi Sad (Serbia))
In the past few decades there has been a cosiderable intrest in consumption of ancient wheat. Spelta wheat is growing without the use of pesticides in harsh ecological conditions and marginal areas of cultivation. It is believed that primitive wheat species are more disease-resistant and can produce healthier foods than those made from modern varieties. Spelta wheat is suitable raw material for production organic food like of pasta, specialty type of bread and other products of altered nutritional characteristics compared to conventional wheat products. In determining the purity of products spelta aleuron layer plays a key role. This paper investigates the technological quality and dough rheology of wholemeal spelta flour as a raw material for pasta. Technological quality of wholemeal spelta is defined by basic chemical analyses (protein, starch, fat, cellulose, ash and reducing sugars) and metal content of Ca, Zn, Cu, Mn, and Fe. Rheology of wholemeal spelta is defined by gluten characteristics, farinogram and alveogram. Activity of amylases is defined by Falling number and amylograph. Beside chemical and rheological properties the convenience of spelta wholemeal flour for pasta is evaluated on the data concerning cooked pasta quality. Data point at good indicators of technological quality and sensor characteristics of spelta pasta. Pasta obtained from wholemeal spelta flour may be a new organic safe product at the market.
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