Rheological performances of ancient wheat varieties

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dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorTomić, Jelena
dc.contributor.authorJovanov, Pavle
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-02-21T14:18:54Z
dc.date.available2023-02-21T14:18:54Z
dc.date.issued2020-11-19
dc.descriptionThis 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.en_US
dc.description.abstractAncient 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.en_US
dc.description.sponsorshipThis 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 author M.H. is the MC Member of the working group "WG1. Recovery, characterization and selection of autochthonous conventional & nonconventional (pseudo)cereal seeds", supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks.en_US
dc.identifier.citationDapčević-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.en_US
dc.identifier.otherhttps://www.iseki-food.net/events/iseki-e-conference-food-quality-and-texture-sustainable-production-and-healthy-consumption
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/121
dc.language.isoenen_US
dc.publisherEditura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucurestien_US
dc.subjectancient wheatsen_US
dc.subjectdough rheologyen_US
dc.subjectmixolab parametersen_US
dc.titleRheological performances of ancient wheat varietiesen_US
dc.typeinfo:eu-repo/semantics/otheren_US

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