Rheological performances of ancient wheat varieties
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Date
2020-11-19
Authors
Dapčević-Hadnađev, Tamara 
Tomić, Jelena
Jovanov, Pavle
Hadnađev, Miroslav
Journal Title
Journal ISSN
Volume Title
Publisher
Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti
Abstract
Ancient wheat varieties are recently gaining an interest since several studies have targeted them as healthier alternatives to modern wheats. However, impaired baking properties compared to modern varieties, constitutes a great technological challenge. Aim of this study was to conduct a comparative evaluation of the rheological properties of ancient wheat species such as emmer, spelt and khorasan varieties. In order to achieve this, the wholegrain flours of these varieties were prepared and evaluated for mixing and thermal properties using Mixolab® device. Rheological measurement have shown that spelt and emmer flour were characterized with similar rheological profiles in terms of water absorption, dough stability, dough weakening upon mixing and heating and starch pasting properties. These two flours differ only in dough development time (DDT) and elasticity, where spelt flour exhibited almost twice higher DDT than emmer flour, while emmer flour was two times more elastic than spelt flour. On the contrary, khorasan flour was characterized with two peaks during dough development, grater dough stability and higher starch gelatinization and retrogradation rate. Considering the obtained results, among the ancient wheat varieties, khorasan can be the most suitable for bread-making. In general, making bread from ancient wheats will require modified baking techniques in order to satisfy the increasing consumer demand for these products, while improving wheat genetic biodiversity.
Description
This data represents a poster presentation at ISEKI Food Association E-Conference "Food Quality and Texture in Sustainable Production and Healthy Consumption", 18-19 November, Bucharest, Romania.
Keywords
ancient wheats, dough rheology, mixolab parameters
Citation
Dapčević-Hadnađev, T., Tomić, J., Jovanov, P., Hadnađev, M. (2020) Rheological performances of ancient wheat varieties. ISEKI Food Association E-Conference "Food Quality and Texture in Sustainable Production and Healthy Consumption", 18-19 November, Bucharest, Romania, Book of Abstracts, 106.