Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production

• Main Authors: Magdalena Gońda, Grażyna Cacak-Pietrzak, Krzysztof Jończyk
• Format: Article
• Language: English
• Published: Institute of Agrophysics, Polish Academy of Sciences 2018-06-01
• Series: Acta Agrophysica
• Subjects: heat; organic; pasta; chemical composition; texture; sensory evaluation
• 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

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.