Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.

Teresa Witczak,Mariusz Witczak,Dorota Gałkowska

doi:10.3390/molecules26227033

Teresa Witczak, Mariusz Witczak + Show 1 more

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https://doi.org/10.3390/molecules26227033

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Abstract

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 K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 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 J0 and J1 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.

Highlights

Over the last several years there has been a growing interest from scientists, farmers, and food producers in ancient cultivated grains: cereals, minor cereals, and pseudocereals [1]
The results of the analyses showed significant differences in the chemical composition, thermal and pasting properties of the tested ancient grain flours, especially in comparison with the durum wheat semolina
The structures of the spelt wheat flour-based dough samples were stronger than that demonstrated by the semolina dough

Summary

Introduction

Over the last several years there has been a growing interest from scientists, farmers, and food producers in ancient cultivated grains: cereals, minor cereals, and pseudocereals [1]. These grains are typically considered as primitive ones, which were not subject to any modern breeding or selection, and which retained characters of wild ancestors [2,3]. The ancient grains are widely represented by the ancient wheat species, including spelt These wheat species represent the cultivated hulled wheat and they comprise a bridging species between the cultivated, i.e., bread wheat Among the plants mentioned above, quinoa (Chenopodium quinoa Willd.) has attracted special attention from scientists for its composition, especially for being rich in proteins, lipids, fiber, minerals, vitamins, and phenolic compounds, with an extraordinary balance of essential amino acids [8]

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