Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
The aim of the study was the assessment of the possibility of using flour from the grain of 12 common wheat varieties (Bombona, Brawura, Kandela, Katoda, Łagwa, Monsun, Ostka Smolicka, Parabola, Trappe, Tybalt, Werbena, Żura) cultivated under organic farming conditions for pasta production. The scop...
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| Format: | Article |
| Language: | English |
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Institute of Agrophysics, Polish Academy of Sciences
2018-06-01
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| Series: | Acta Agrophysica |
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| Online Access: | http://www.acta-agrophysica.org/Assessment-of-the-use-of-flour-from-the-grain-of-spring-common-wheat-cultivated-under,92544,0,2.html |
| _version_ | 1818520346491355136 |
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| author | Magdalena Gońda Grażyna Cacak-Pietrzak Krzysztof Jończyk |
| author_facet | Magdalena Gońda Grażyna Cacak-Pietrzak Krzysztof Jończyk |
| author_sort | Magdalena Gońda |
| collection | DOAJ |
| description | The aim of the study was the assessment of the possibility of using flour from the grain of 12 common wheat varieties (Bombona, Brawura, Kandela, Katoda, Łagwa, Monsun, Ostka Smolicka, Parabola, Trappe, Tybalt, Werbena, Żura) cultivated under organic farming conditions for pasta production. The scope of the study included the evaluation of dough susceptibility to darkening, pasta preparation, and evaluation of its quality. A majority of pasta doughs obtained from tested wheat flour was characterised by an average susceptibility to darkening. Requirements of the pasta industry in relation to susceptibility to darkening were not met in the case of Kandela, Werbena and Żura varieties. Total ash content in the pasta ranged from 0.54 to 0.64% dry mass (DM) and total protein content from 8.6 to 10.3% DM. Despite the low protein content, the losses of dry matter of pasta during cooking were not high (4.8-6.6%), and the increase in their mass (2.9-3.3 times) was comparable to commercial pasta (2.8 times). The pasta was also highly rated in terms of sensory evaluation. On the basis of the conducted study, flours from grain of Bombona, Brawura, Katoda, Monsun, Parabola and Tybalt wheat varieties were selected as potential raw material for the production of pasta. |
| first_indexed | 2024-12-11T01:36:10Z |
| format | Article |
| id | doaj.art-5c26d07338244e66a77a89a33561a650 |
| institution | Directory Open Access Journal |
| issn | 1234-4125 2300-6730 |
| language | English |
| last_indexed | 2024-12-11T01:36:10Z |
| publishDate | 2018-06-01 |
| publisher | Institute of Agrophysics, Polish Academy of Sciences |
| record_format | Article |
| series | Acta Agrophysica |
| spelling | doaj.art-5c26d07338244e66a77a89a33561a6502022-12-22T01:25:12ZengInstitute of Agrophysics, Polish Academy of SciencesActa Agrophysica1234-41252300-67302018-06-0125216317410.31545/aagr/9254492544Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta productionMagdalena Gońda0Grażyna Cacak-Pietrzak1Krzysztof Jończyk2Zakład Przetwórstwa Zbóż i Piekarstwa Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego ul. Rakowiecka 36, 02-532 WarszawaZakład Technologii Zbóż Szkoła Główna Gospodarstwa Wiejskiego w Warszawie ul. Nowoursynowska 159c, 02-787 WarszawaZakład Systemów i Ekonomiki Produkcji Roślinnej Instytut Uprawy Nawożenia i Gleboznawstwa, Państwowy Instytut Badawczy ul. Czartoryskich 8, 24-100 PuławyThe aim of the study was the assessment of the possibility of using flour from the grain of 12 common wheat varieties (Bombona, Brawura, Kandela, Katoda, Łagwa, Monsun, Ostka Smolicka, Parabola, Trappe, Tybalt, Werbena, Żura) cultivated under organic farming conditions for pasta production. The scope of the study included the evaluation of dough susceptibility to darkening, pasta preparation, and evaluation of its quality. A majority of pasta doughs obtained from tested wheat flour was characterised by an average susceptibility to darkening. Requirements of the pasta industry in relation to susceptibility to darkening were not met in the case of Kandela, Werbena and Żura varieties. Total ash content in the pasta ranged from 0.54 to 0.64% dry mass (DM) and total protein content from 8.6 to 10.3% DM. Despite the low protein content, the losses of dry matter of pasta during cooking were not high (4.8-6.6%), and the increase in their mass (2.9-3.3 times) was comparable to commercial pasta (2.8 times). The pasta was also highly rated in terms of sensory evaluation. On the basis of the conducted study, flours from grain of Bombona, Brawura, Katoda, Monsun, Parabola and Tybalt wheat varieties were selected as potential raw material for the production of pasta.http://www.acta-agrophysica.org/Assessment-of-the-use-of-flour-from-the-grain-of-spring-common-wheat-cultivated-under,92544,0,2.htmlheatorganicpastachemical compositiontexturesensory evaluation |
| spellingShingle | Magdalena Gońda Grażyna Cacak-Pietrzak Krzysztof Jończyk Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production Acta Agrophysica heat organic pasta chemical composition texture sensory evaluation |
| title | Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| title_full | Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| title_fullStr | Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| title_full_unstemmed | Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| title_short | Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| title_sort | assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production |
| topic | heat organic pasta chemical composition texture sensory evaluation |
| url | http://www.acta-agrophysica.org/Assessment-of-the-use-of-flour-from-the-grain-of-spring-common-wheat-cultivated-under,92544,0,2.html |
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