Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making
Abstract
:1. Introduction
2. Material and Methods
2.1. Plant Material
2.2. Kernel Hardness Characteristics
- The particle size index (PSI) expressed as % of the flour produced under the standard grain milling conditions obtained using a Quadrumat Junior mill (Duisburg, Germany). The grain was ground in a mill with grinding gaps of I–II at 0.8 mm; II–III at 0.3 mm; III–IV at 0.1 mm and roll grooves of I and II at 5R/cm; III and IV at 8 R/cm. The obtained grist was sieved in a laboratory sifter on a sieve with a mesh size of 500 μm, so that we received wheat bran and unpurified semolina. Purified semolina (extract 50% ± 2% in relation to the grain) was obtained on the principle of self-sorting and was undersown on sieves wrapped with gauze at 0.8, 0.5, and 0.35 mm. Higher PSI values correspond to the grains of lower hardness.Using a Brabender hardness tester (Nossen, Germany) determined:
- The torque value expressed as the maximum height of the graph in Brabender units (BU).
- The milling work required for fragmentation of 50 g of the grain sample, read as a function of the surface plotted by the recorder.
- The amount of flour produced with a particle size of <120 μm on the laboratory sifter (%).
- The wheat hardness index (WHI) expressed as the ratio of torque in BUs to the quantity of flour (%),
- The yield of non-purified semolina (%) using a Quadrumat Junior mill (Duisburg, Germany).
2.3. Quality of Wheat Semolina
- The total protein content (%) using the Kjeldahl method according to PN-EN ISO 20483 [27].
- The yield of wet gluten (%), its elasticity, and deliquescence according to PN-77/A-74041 [28]. To 50 g of semolina, 25 cm3 of tap water at 20 °C was added and the dough was kneaded. The dough was rolled into a ball by hand and placed in a steamer for 20 min. After this time, the dough ball was kneaded under running water until the starch was completely washed out (until the water showed no reaction to the presence of starch with Lugol’s solution). The obtained gluten ball was pressed by hand to remove excess water, and its weight was determined on a laboratory balance with an accuracy of 0.01 g. The gluten content was converted into 100g of semolina. In order to determine the elasticity, 5 g of the washed gluten was weighed with an accuracy of 0.01 g and formed into a 2 cm long roll. The roller was taken in two hands with the tips of the fingers and brought closer to the millimetre scale so that the lower end of the roller fell to the zero point of the scale in the upper part of the measure. Then, with the fingers of one hand, it was pulled down slightly to the 5 cm point, then the lower end of the roller was released and the behaviour of the pulled-out gluten roller was observed. Gluten elasticity is defined in degrees: 1st degree—elastic gluten, showing the ability to stretch up to 5 cm and return to the zero point of the scale; 2nd degree—moderately elastic gluten, showing the ability to stretch up to 5 cm and return only to half the length, i.e., up to 2.5 cm; 3rd degree—inelastic gluten, showing the ability to stretch, but not shrinking completely, sagging and showing the ability to stretch further; 4th degree—inelastic (short) gluten, breaks before stretching up to a length of 5 cm. Gluten deliquescence was determined as follows: 5 g of gluten was balled and placed on a glass plate with a millimetre mark underneath. The ball diameter was measured in two perpendicular directions. The plate was covered with a glass beaker and placed in an oven at 30 ° C for 60 min. After this time, the ball diameter was measured again. Gluten deliquescence is expressed in mm as the difference between the final and initial ball diameters.
- The falling number applying the Hagberg–Perten method according to PN-ISO 3093 [29].
- The degree of starch damage (%) using SD Matic (Chopin, Villeneuve-la-Garenne, France), according to AACC 76-31 [30].
- The total ash content (%) according to PN-ISO 2171 [31].
- Colour using a CR-410 Chroma Meter (Konica-Minolta, Tokyo, Japan) in the CIE L*a*b* system, where L* is a measure of lightness (ranging from 0 for ideal black to 100 for ideal white); a*, where negative values indicate green and positive values indicate red; and b*, where positive values indicate yellow. While interpreting the numerical values in the CIE L*a*b* system, it should be assumed that the higher the b* value, the more yellow the sample and the higher the L* value, the lighter the sample. In the paper, we presented only the values of b*, reflecting the yellow colour of the sample, in correlation with L*, responsible for the lightness of the sample. The third element of chromaticity in the CIE L*a*b* system, i.e., a*, which determines the intensity of the red colour, was neglected as its values were around zero (0.13–1.95) and the parameter itself is less important for the quality of pasta.
2.4. Preparation and Organoleptic Evaluation of Pasta
2.5. Statistical Analysis
3. Results and Discussion
3.1. Grain Milling Value
3.2. Quality Parameters of Semolina
3.2.1. Protein Content and Gluten Yield
3.2.2. Quality of Gluten
3.2.3. Falling Number
3.2.4. Ash Content
3.2.5. Semolina Colour
3.3. Organoleptic Evaluation of Pasta
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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Wheat Species | Botanical Latin Name | Cultivar |
---|---|---|
spelt | Triticum aestivum ssp. spelta (L.) Thell. | 'Wirtas' |
emmer | Triticumturgidum subsp. dicoccum (Schrank ex. Schübl.) Thell. | 'Bondka' |
durum | Triticum turgidum subsp. durum (Desf.) Husn. | 1. 'Floradur' 2. 'SMH87' |
common | Triticum aestivum L. | 'Torridon' |
Wheat Species | Torque Value [BU] | Milling Work of 50 g of Flour [J] | Amount of Flour with a Particle Size <120 µm [%] | wholegrain Semolina Yield [%] | WHI | PSI |
---|---|---|---|---|---|---|
spelt | 252 E* | 759 E* | 5.64 B* | 73.4 D* | 49 D* | 16.3 A* |
emmer | 372 A | 1086 C | 2.89 C | 76.7 A | 131 C | 7.2 C |
durum 1 | 358 B | 1201 A | 2.34 D | 76.4 B | 160 A | 7.2 C |
durum 2 | 345 C | 1155 B | 2.38 D | 76.5 AB | 143 B | 7.0 C |
common | 335 D | 966 D | 7.04 A | 75.0 C | 50 D | 12.9 B |
Wheat Species | Protein Content [%] | Wet Gluten Yield [%] | Deliquescence of Gluten [mm] | Elasticity of Gluten [Degrees] | Falling Number [s] | Total Ash Content [%] |
---|---|---|---|---|---|---|
spelt | 14.8 B* | 33.4 B* | 4.8 BC* | II | 388 D* | 0.70 D* |
emmer | 18.0 A | 38.0 A | 13.0 A | III | 452 C | 1.27 A |
durum 1 | 13.7 C | 28.7 C | 4.5 C | II | 506 A | 0.80 C |
durum 2 | 13.9 C | 28.8 C | 5.6 B | II | 477 B | 0.85 B |
common | 12.2 D | 24.3 D | 2.8 D | II | 375 E | 0.63 E |
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Bobryk-Mamczarz, A.; Kiełtyka-Dadasiewicz, A.; Rachoń, L. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making. Foods 2021, 10, 458. https://doi.org/10.3390/foods10020458
Bobryk-Mamczarz A, Kiełtyka-Dadasiewicz A, Rachoń L. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making. Foods. 2021; 10(2):458. https://doi.org/10.3390/foods10020458
Chicago/Turabian StyleBobryk-Mamczarz, Aneta, Anna Kiełtyka-Dadasiewicz, and Leszek Rachoń. 2021. "Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making" Foods 10, no. 2: 458. https://doi.org/10.3390/foods10020458
APA StyleBobryk-Mamczarz, A., Kiełtyka-Dadasiewicz, A., & Rachoń, L. (2021). Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making. Foods, 10(2), 458. https://doi.org/10.3390/foods10020458