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

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.

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

“…Spelt grain can be used in brewing as an unmalted adjunct during mashing [21]. Other examples of foods that can be obtained from spelt grain are pasta, baked goods, high-fiber breakfast cereals, snacks, crackers, and beverages [6,22,23].…”

Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat

“…Based on rheological principles, changes in the viscosity of starch can be used to study the pasting properties and parameters such as the extent of disintegration and degree of retrogradation. However, the pasting properties of flour obtained from different varieties of ancient grains are slightly less discussed by scientists (Gałkowska et al, 2021). The pasting properties of the wholegrain flour of einkorn, emmer, spelt, and the control HRS wheat are presented in Table 1.…”

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

“…The peak time also decreased with increased mealworm substitution gradients, indicating that the dilution effect on the gluten network was dominated [ 26 ]. Pasting temperature (PT) indicates the minimum temperature required to gelatinize the starch [ 28 ]. The PT of the wheat flour increased slightly when the mealworm powder substitution gradient exceeded 10%.…”