Whole meal flours from different wheat species and subspecies (T. monococcum ssp. monococcum, T. turgidum ssp. Dicoccum, ssp. durum and Kamut®, and T. aestivum ssp. spelta and ssp. aestivum) were analysed for several chemical and technological traits, including protein, ash, carotenoids and tocols content as well as breadmaking potential and gelatinisation properties. A broad variation for most characteristics was observed both between and within species. T. monococcum confirmed its superior nutritional characteristics: on average, protein content reached 18.5% d.m, lutein 9.4 mg/kg d.m. and tocols (including α and β tocopherols and α and β tocotrienols) 84.5 mg/kg d.m., all values being significantly superior to the other Triticum species. T. monococcum also showed good gelatinisation behaviour and, in one case, breadmaking potential. Hulled wheat emmer and spelt, and Kamut had better nutritional values than durum and bread wheat, although in no way approaching the results obtained with T. monococcum.
|Titolo:||Comparison of some chemical and technological characteristics of different Triticum species|
HIDALGO VIDAL, ALYSSA MARIEL (Secondo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2008|
|Enti collegati al convegno:||International association for cereal science and technology|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|