Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn

Background and Objectives This study aimed to investigate the effect of the replacement of durum wheat (Ankara 98) with an increasing amount of einkorn (Siyez) (30%, 50%, 70%, and 100%) on the chemical, physicochemical, and rheological properties of flour as well as cooking and textural properties of pasta. Findings Einkorn had poor aggregation properties of gluten examined by the new instrument GlutoPeak. An increase in firmness was determined in cooked pasta samples produced by replacing semolina with an increasing amount of einkorn flour. Besides this, the lowest optimum cooking time, cooking loss, water absorption, and breaking strength values were obtained from the pasta produced with 100% einkorn wholemeal flour. Yellow pigment contents of flour and pasta increased with an increasing amount of einkorn flour; however, einkorn pasta had darker color. Conclusion Einkorn had poor rheological characteristics and darker pasta color; however, the einkorn blend used in the present study enables the partial replacement of wheat semolina in pasta with acceptable cooking quality and texture. Significance and Novelty Pasta samples produced from einkorn or einkorn-durum blends had acceptable cooking quality and textural characteristics but better nutritional value than the durum wheat pasta.

Automated summary

This study investigated the effects of replacing durum wheat with einkorn on the properties of flour and pasta. Results showed that einkorn had poor aggregation properties and resulted in darker pasta color. However, the einkorn blend used in this study was able to partially replace wheat flour and maintain acceptable cooking quality and texture.