| Abstrakt: |
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. 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. 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. 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. |
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