The paper presents the results of estimation of the possibility of using flour from the
grain of 13 winter cultivars of common wheat (Akteur, Alcazar, Batuta, Bogatka, Boomer, Jantarka,
Jenga, Kohelia, Legenda, Mateja, Natula, Ostka Strzelecka, Ostroga) cultivated under the conditions of
organic farming as raw material for pasta production. The scope of the study covered the evaluation of
dough susceptibility to darkening, pasta preparation, estimation of selected chemical components, and
of the culinary and sensory quality of the pasta. It was found that a majority of pasta doughs were characterised
by medium susceptibility to darkening, and none of the pasta doughs was classified in the group
with low susceptibility to darkening. The requirements of the pasta industry regarding that parameter
were not met in the case of flour from the grain of 4 wheat cultivars (Alcazar, Jenga, Legenda, Nateja).
All the pastas were characterised by a low total protein content, typical for products from organic raw
materials (8.3-9.8% DM), and a low content of minerals (0.49-0.61% DM). They were characterised by
good culinary quality – pasta dry matter losses during cooking ranged from 3.1 to 6.5%, and the values
of the weight increase index from 2.9 to 3.2. Based on the results obtained, flour from the grain of the
cultivars Bogatka and Natula was selected as potential raw material for pasta production.
Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies
Informacja
SZANOWNI CZYTELNICY!
UPRZEJMIE INFORMUJEMY, ŻE BIBLIOTEKA FUNKCJONUJE W NASTĘPUJĄCYCH GODZINACH:
Wypożyczalnia i Czytelnia Główna: poniedziałek – piątek od 9.00 do 19.00