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Rheological behaviour of ancient wheat flours

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dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Tomić, Jelena
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.date.accessioned 2023-02-22T11:52:53Z
dc.date.available 2023-02-22T11:52:53Z
dc.date.issued 2021-03-19
dc.identifier.citation Hadnađev, M., Tomić, J., Škrobot, D., Dapčević-Hadnađev, T. (2021). Rheological behaviour of ancient wheat flours. VII International Congress "Engineering, Environment and Materials in Process Industry" - EEM2021, 17-19 March, Jahorina, Republic of Srpska, Bosnia and Herzegovina, Book of Abstracts, 147. en_US
dc.identifier.other This dataset is linked to a publication: https://doi.org/10.1111/jfpp.15873
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/123
dc.description This data represents a poster presentation at VII International Congress "Engineering, Environment and Materials in Process Industry" - EEM2021, 17-19 March, Jahorina, Republic of Srpska, Bosnia and Herzegovina. en_US
dc.description.abstract The need to preserve genetic diversity, the request for high adaptability to low agronomic input, along with the increasing demand for traditional products with better nutritional composition are recognized as a major driving forces behind the renewed consumers', manufacturers' and farmers' attention toward ancient wheat grains. In order to convert ancient grains into food products with acceptable techno-functional properties, dough’s rheological behaviour has to be considered. In this study a comparative evaluation of the rheological properties of ancient wheat species (emmer, spelt and khorasan) was conducted. The wholegrain flours of these varieties were prepared and evaluated for chemical composition, wet gluten quantity and quality and rheological properties in terms of gluten aggregation and disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well as mixing and thermal behaviour (Mixolab). Although emmer and spelt flours had higher protein and wet gluten content, they were characterized with lower gluten indexes (GI) in comparison to khorasan flour (GI were 64, 50 and 11% for khorasan, spelt and emmer, respectively). This influenced significant differences in dough rheology of investigated ancient wheat flours. High wet gluten content of spelt flour led to formation of strong gluten network (high maximum torque as measured by GlutoPeak) with the highest Mixolab water absorption (62.6%) and maximum dough height (Hm at Rheofermentometer curve) in comparison to other varieties. On the contrary, khorasan flour, although having very low wet gluten content, exhibited the highest dough stability both during mixing (Mixolab test) and fermentation (Rheofermentometer dough development curve) due to high gluten index value. Despite being characterized with high wet gluten content, very low gluten index value of emmer flour affected dough development process, resulting in the lowest maximum dough height and pronounced loss in dough height during fermentation and the lowest percentage of gas retained in the dough relative to the total gas production compared to other wheat species. Emmer flour was also unable to form gluten aggregation peak under the conditions used during GlutoPeak test. The results obtained in this study can be used to better understand the techno-functionality and target application in cereal based products of different ancient wheat species. en_US
dc.description.sponsorship This research was supported by the Science Fund of the Republic of Serbia, PROMIS, grant No 6062634, acronym ReTRA. This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, where: the authors are members of the working group 1 (WG1); M. Rakszegi is the leader of WG1; E. Bartkiené is the Vice-Chair and leader of WG6; and J. M. Rocha is the Chair and Grant Holder Scientific Representative of this COST Action. SOURDOMICS is supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks. COST Actions help connect research initiatives across Europe and enable scientists to grow their ideas by sharing them with their peers – thus boosting their research, career and innovation. en_US
dc.language.iso en en_US
dc.publisher University of East Sarajevo, Faculty of Technology, Zvornik en_US
dc.subject dough rheology en_US
dc.subject gluten quality en_US
dc.subject emmer en_US
dc.subject spelt en_US
dc.subject khorasan en_US
dc.title Rheological behaviour of ancient wheat flours en_US
dc.type info:eu-repo/semantics/other en_US


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