Nutritional and Technological Aspects of Ancient Wheat

Evlice, Asuman Kaplan; Pehlivan, Aliye; Keçeli, Alaettin; Şanal, Turgay; Karabak, Sevinç; Zencirci, Nüsret; Yaman, Huri Melek

doi:10.1007/978-3-031-07285-7_7

Cited by 1 publication

(1 citation statement)

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“…Moreover, in a comparison of commercial and monovarietal wheat flour from Peru, it was found that the average protein level was 9.64% and 8.02%, respectively [40]. Lipids are found throughout the wheat grain and mainly in the germ and aleurone, with a relatively smaller amount in the endosperm [44,45]. Lipid values (%) in our samples ranged between 1.00 ± 0.07 (C0) and 2.63 ± 0.01 (Sw).…”

Section: Proximate Compositionmentioning

confidence: 99%

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Di Renzo,

Cascone,

Crescente

et al. 2023

Foods

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Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).

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Section: Proximate Compositionmentioning

confidence: 99%