Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

Abstract

Summary This study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0–248 g kg−1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal weight to applied parameters (rheological, chemical, technological and colour), has been calculated and the obtained values compared. Correlation coefficients of SS with alveograph data for P, L, G and W are 0.99, 0.98, 0.99 and 0.91, respectively, and warm pasta stability and retrogradation of starch correlated to SS at level 0.99. For PCA modelling, two 9 × 15 data matrices were divided into different rheological or integrated chemical, technological quality and colour evaluation methods data sets. Standard scores analysis points out that owing to its good rheology, pasta made by cultivar Austria has the best technological quality in relation to the technological quality of the other two cultivars (Nirvana and Eko).

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

“…Work of shear generally decreased with the inulin HPX addition (Table 2), the highest value of 152.10 g sec is observed for sample 4 (0.6 g u-3 fatty acids per 100 g of samples without inulin), while the lowest value of 96.89 g sec is observed in sample 9 (20 g inulin HPX per 100 g of samples without u-3 fatty acids). These data are consistent with values of hardness confirming that u-3 fatty acids stabilize protein-starch matrix while inulin HPX supplements are made weaker protein-starch matrix in pasta dough (Brennan et al, 2004;Brunel et al, 2010;Mastromatteo et al, 2012;Filipovi c et al, 2014;Tudoric a et al, 2002;Wojtowicz & Moscicki, 2014).…”

“…Hydrated wholemeal entered the extrusion screw which moved the loose dough forward and simultaneously compress it into a homogeneous plastic mass prior to extrusion through a die with 1.4 mm diameter used for spaghetti. Mixing time was 15 min (Filipovi c et al, 2013). Raw pasta (spaghetti, 20 cm long) was dried in a cabinet drier for about 12 h at controlled temperature that did not exceed 45 C and relative humidity was kept at 70% until pasta reached the moisture around 12.5 mL/100 g, followed by cooling to 25 C, 50 relative humidity for 4 h and then stored at room temperature in sealed containers.…”

“…spelt is also suitable raw material for pasta production, a special type of bread and other products with altered nutritional characteristics compared to conventional wheat products. Some of spelt cultivars have very high protein content and even 30e60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum aestivum (Abdel-Aal, Hucl, & Sosulski, 1998;Bonaf accia et al, 2000;Esposito et al, 2005;Filipovi c et al, 2013;Zieli nski et al;.…”

“…Nutritional and functional properties of pasta can be improved by using spelt as basic raw material for the production of pasta and adding some additional raw material such as u-3 fatty acids and inulin for improving functional properties (Filipovi c et al, 2013Foschia, Peressini, Sensidoni, & Brennan, 2013;Foschia, Peressini, Sensidoni, Brennan, & Brennan, 2015a, 2015bKadam & Prabhasankar, 2010). Dietary fibre ingredients and u-3 fatty acids could be added into conventional pasta to increase health benefits.…”

Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis

“…Cultivation areas under spelt have been spreading all over Europe, especially in Belgium, Germany, Switzerland, Austria, Poland, northern Italy, Slovakia, the Czech Republic and Hungary . In Serbia, although not traditionally based, spelt cultivation has recently undergone expansion, followed by increased research activities on the protective effect of spelt hull, application of spelt in bakery production, in pasta production and processing of spelt hull as a by‐product by pelleting…”