Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Department of Engineering and Machinery in Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Molecules. 2021 Nov 21;26(22):7033. doi: 10.3390/molecules26227033.
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 ' and ″ parameters of the power law models (24,861 Pa·s' and 10,687 Pa·s″, respectively) and the highest values of the instantaneous () and retardation () compliances (0.453 × 10 Pa and 0.644 × 10 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 and 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.
本研究旨在研究选定的古代谷物面粉的热学和流变学特性，并评估由面食面团和干面食代表的混合物的流变学特性。斯佩尔特小麦、单粒小麦和二粒小麦等古代小麦品种的面粉与藜麦粉结合。所有这些面粉来源都被认为是具有高生物活性成分含量的健康谷物。研究结果与硬质小麦粉或斯佩尔特小麦粉系统进行了比较。使用差示扫描量热仪（DSC）和快速粘度分析仪（RVA）研究了面粉的相变行为以及面粉和干面食的糊化特性。对面团进行了角频率扫描实验以及蠕变和恢复测试。主要的面团结构改性成分是淀粉和水。此外，各面粉的比例也会影响面团的流变特性。硬质小麦面团的幂律模型的“和“参数（分别为 24,861 Pa·s'和 10,687 Pa·s″）的最低值和瞬时（）和延迟（）柔量（分别为 0.453×10 Pa 和 0.644×10 Pa）的最高值具有特征。用其他古代小麦面粉和藜麦粉代替斯佩尔特小麦粉会增加面团弹性特性的比例，并降低面团的“和“值。藜麦粉的存在提高了糊化温度（从 81.4 增加到 83.3°C），并显著影响了斯佩尔特小麦面食样品的糊化粘度。本研究表明，在生产创新面食面团和面食产品时，使用斯佩尔特小麦、单粒小麦和二粒小麦与藜麦粉的混合物具有潜力。
