RESEARCH PAPER
Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
1
Zakład Przetwórstwa Zbóż i Piekarstwa
Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego
ul. Rakowiecka 36, 02-532 Warszawa
2
Zakład Technologii Zbóż
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159c, 02-787 Warszawa
3
Zakład Systemów i Ekonomiki Produkcji Roślinnej
Instytut Uprawy Nawożenia i Gleboznawstwa, Państwowy Instytut Badawczy
ul. Czartoryskich 8, 24-100 Puławy
Publication date: 2018-06-25
Acta Agroph. 2018, 25(2), 163-174
KEYWORDS
TOPICS
ABSTRACT
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.
METADATA IN OTHER LANGUAGES:
Polish
Ocena przydatności mąki z ziarna jarych odmian pszenicy zwyczajnej z uprawy ekologicznej do produkcji makaronów
pszenica, ekologia, makaron, skład chemiczny, tekstura, ocena sensoryczna
Celem pracy była ocena możliwości zastosowania mąki z ziarna 12 odmian pszenicy zwyczajnej (Bombona, Brawura, Kandela, Katoda, Łagwa, Monsun, Ostka Smolicka, Parabola, Trappe, Tybalt, Werbena, Żura) z uprawy ekologicznej jako surowca do produkcji makaronów. Zakres pracy obejmował ocenę podatności ciasta na ciemnienie, przygotowanie makaronów oraz ocenę ich jakości. Stwierdzono, że większość ciast makaronowych otrzymanych z mąki z ziarna ww. odmian pszenicy cechowała się średnią podatnością na ciemnienie. Wymagań przemysłu makaronowego odnośnie podatności na ciemnienie nie spełniały ciasta z mąki z ziarna pszenicy odmian: Kandela, Werbena oraz Żura. Zawartość substancji mineralnych w makaronach wynosiła od 0,54 do 0,64% s.m., a zawartość białka ogółem od 8,6 do 10,3% s.m. Pomimo małej zawartości białka straty suchej substancji makaronów podczas gotowania nie były duże (4,8-6,6%), a przyrost ich masy (2,9-3,3 razy) był porównywalny z makaronem handlowym (2,8 razy). Makarony zostały również wysoko ocenione pod względem sensorycznym. Na podstawie przeprowadzonych badań jako potencjalny surowiec do produkcji makaronów wytypowano mąki z ziarna pszenicy odmian: Bombona, Brawura, Katoda, Monsun, Parabola i Tybalt.
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