Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Acta Universitatis Cibiniensis. Series E: Food Technology

Sobczyk Anna¹  Stankowski Sławomir²  Gorzelany Józef²  Sobolewska Magdalena³  Belcar Justyna⁴ 

[1] ;Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Pope Pawła VI 3 St., 71-459Szczecin, Poland;Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601Rzeszow, Poland;Farming Cooperative SAN, Łąka 598, 36-004Łąka, Poland;

关键词: einkorn wheat;    emmer wheat;    spelt;    assessment of grain as a commodity;    baking properties of flour;   

DOI  :  10.2478/aucft-2020-0024

来源: DOAJ

【 摘 要 】

The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.

【 授权许可】

Unknown