2021
DOI: 10.3390/foods10020458
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Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making

Abstract: The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technological characteristics of grains and the organoleptic characteristics of pasta obtained from hulled emmer (T. turgidum subsp. dicoccum) and spelt (T. aestivum ssp. spelta) were determined and compared to durum wheat, as a standard pasta raw material, and common wheat … Show more

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Cited by 10 publications
(8 citation statements)
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“…FN values higher than 400 s were observed in the three analyzed species (Table 3), indicating a scarce amylolytic activity and, consequently, a poor bread-making performance in terms of crumb texture and low loaf volume. These data reinforced the idea, supported by alveograph tests, that Caucasian flours are optimal for being processed into pasta or flat breads, as already reported for einkorn, emmer and spelt wheat [57].…”
Section: Technological and Rheological Traitssupporting
confidence: 87%
“…FN values higher than 400 s were observed in the three analyzed species (Table 3), indicating a scarce amylolytic activity and, consequently, a poor bread-making performance in terms of crumb texture and low loaf volume. These data reinforced the idea, supported by alveograph tests, that Caucasian flours are optimal for being processed into pasta or flat breads, as already reported for einkorn, emmer and spelt wheat [57].…”
Section: Technological and Rheological Traitssupporting
confidence: 87%
“…The wet gluten content in the accessions under investigation is generally in agreement with other researchers' data (Bobryk-Mamczarz et al, 2021), who reported that the wet gluten content in emmer was 38 % and in durum wheat -28.7-28.8 %. Emmer gluten is known for its weakness due to a higher content of gliadins and lower content of glutenins as compared with common wheat (Longin et al, 2015), so it is better digested by the human organism (Geisslitz S et al, 2019), which, in com-bination with slowly digested starch, gives grounds to recommend products, made of emmer, for a healthy diet.…”
Section: Discussionsupporting
confidence: 91%
“…According to different data, protein content in emmer caryopsis may vary in a very wide range: from 3 % to 37 % (Shewry PR, Hey SJ, 2015; Čurná V, Lacko-Bartošová М, 2017; Geisslitz S et al, 2019;Kulathunga et al, 2021;Bobryk-Mamczarz et al, 2021) depending on the genotype, region of cultivation, agrotechnology, and climate conditions. Protein content in the caryopses of accessions under our investigation was from 12.1 % for line 10-56 to 18.1 % for T. timopheevii.…”
Section: Discussionmentioning
confidence: 99%