Abstract
The effect of ancient grain pasta composition on its sorption properties and phase transitions was evaluated. Three pasta samples were prepared from ancient grain flours: spelt wheat, einkorn wheat, emmer wheat and quinoa, and for comparison purposes one pasta sample from durum wheat flour. Water adsorption and desorption isotherms of pasta were determined and they were fitted by the Guggenheim–Anderson–de Boer equation. The state diagrams of pasta samples were developed by measuring their freezing points, glass transition temperatures, and the maximum-freeze-concentration conditions by Differential Scanning Calorimetry. All the pasta samples exhibited sorption hysteresis with higher equilibrium water content determined for desorption. Substitution of spelt wheat flour with other ancient grain flours in pasta samples resulted in decreased glass transition temperature, freezing temperature and the end point of freezing. The amount of un-freezable water in ancient wheat flour-based pasta was significantly higher than in durum wheat pasta. The results showed that the modification of chemical composition of pasta as a result of replacing semolina with flours from ancient grains is accompanied by a change in their sorption and thermal properties.
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