Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa fl...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Dorota Gałkowska, Teresa Witczak, Mariusz Witczak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	spelt einkorn DSC creep and recovery pasta Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/6fee2dcb9c9a4d808ad7b68c763c6c4e
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6fee2dcb9c9a4d808ad7b68c763c6c4e
record_format	dspace
spelling	oai:doaj.org-article:6fee2dcb9c9a4d808ad7b68c763c6c4e2021-11-25T18:29:20ZAncient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties10.3390/molecules262270331420-3049https://doaj.org/article/6fee2dcb9c9a4d808ad7b68c763c6c4e2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7033https://doaj.org/toc/1420-3049The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the <i>K</i>′ and <i>K</i>″ parameters of the power law models (24,861 Pa·s<i><sup>n</sup></i>′ and 10,687 Pa·s<i><sup>n</sup></i>″, respectively) and the highest values of the instantaneous (<i>J</i><sub>0</sub>) and retardation (<i>J</i><sub>1</sub>) compliances (0.453 × 10<sup>−4</sup> Pa and 0.644 × 10<sup>−4</sup> Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the <i>J</i><sub>0</sub> and <i>J</i><sub>1</sub> of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.Dorota GałkowskaTeresa WitczakMariusz WitczakMDPI AGarticlespelteinkornDSCcreep and recoverypastaOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7033, p 7033 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	spelt einkorn DSC creep and recovery pasta Organic chemistry QD241-441
spellingShingle	spelt einkorn DSC creep and recovery pasta Organic chemistry QD241-441 Dorota Gałkowska Teresa Witczak Mariusz Witczak Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
description	The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the <i>K</i>′ and <i>K</i>″ parameters of the power law models (24,861 Pa·s<i><sup>n</sup></i>′ and 10,687 Pa·s<i><sup>n</sup></i>″, respectively) and the highest values of the instantaneous (<i>J</i><sub>0</sub>) and retardation (<i>J</i><sub>1</sub>) compliances (0.453 × 10<sup>−4</sup> Pa and 0.644 × 10<sup>−4</sup> Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the <i>J</i><sub>0</sub> and <i>J</i><sub>1</sub> of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.
format	article
author	Dorota Gałkowska Teresa Witczak Mariusz Witczak
author_facet	Dorota Gałkowska Teresa Witczak Mariusz Witczak
author_sort	Dorota Gałkowska
title	Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
title_short	Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
title_full	Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
title_fullStr	Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
title_full_unstemmed	Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
title_sort	ancient wheat and quinoa flours as ingredients for pasta dough—evaluation of thermal and rheological properties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6fee2dcb9c9a4d808ad7b68c763c6c4e
work_keys_str_mv	AT dorotagałkowska ancientwheatandquinoafloursasingredientsforpastadoughevaluationofthermalandrheologicalproperties AT teresawitczak ancientwheatandquinoafloursasingredientsforpastadoughevaluationofthermalandrheologicalproperties AT mariuszwitczak ancientwheatandquinoafloursasingredientsforpastadoughevaluationofthermalandrheologicalproperties
_version_	1718411081273049088

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Ejemplares similares