Original scientific paper
Chemical Characteristics and Pasting Properties of Commercial Slovak Common and Spelt Wheat Flours
Zlatica Kohajdová
; Institute of Biotechnology and Food Industry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
Jolana Karovičová
; Institute of Biotechnology and Food Industry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
Abstract
The objective of this paper was to show differences among qualitative parameters of commercially produced Slovak fine and wholemeal wheat fl ours prepared from Triticum aestivum L. (common wheat) and Triticum aestivum ssp. Spelta L. (spelt wheat). The selected chemical parameters (protein, starch, ash, glucose, fructose, sucrose, maltose, pH, lactic acid, acetic acid, citric acid, succinic acid, calcium, iron and zinc), gluten characteristics (wet and dry gluten, extensibility of gluten and swelling of gluten) and pasting properties (pasting temperature, peak viscosity, hot paste viscosity, peak viscosity temperature and breakdown value) of flours were analysed. Spelt wheat wholemeal fl our produced in ecological system of farming differed from other commercially produced wheat fl ours mainly in ash (1.82 %), proteins (16.5 %), wet gluten (43.2 % in dry matter), minerals (Ca, Fe, Zn) and organic acids content. Maltose was found as the most predominate saccharide in the common wheat fi ne fl our (0.46 g/100g) and sucrose was prevalent in common and spelt wheat wholemeal flours (0.68 and 0.76 g/100g). It was also stated that commercially produced common wheat fi ne fl our was characterised by lower pasting temperature (59 °C), peak viscosity (575 BU) and breakdown value (210 BU) than common and spelt wheat wholemeal flours.
Keywords
common wheat; spelt wheat; flours; chemical composition; gluten characteristics; pasting properties
Hrčak ID:
48521
URI
Publication date:
21.12.2009.
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