Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1623741792 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
Help
 
Register

Login:


Forgot Details? Sign-up



CHEMICO-TECHNOLOGICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF WHOLEMEAL EINKORN FLOUR AND BREAD
A. Izambaeva, B. Bozadjiev, Ts. Gogova, A. Durakova, Tz. Dessev, A. Koleva, А. Krasteva
Abstract: The study determined the ash content of wholemeal Einkorn wheat flour (23 g.kg–1), which is rich in potassium and phosphorus, as well as its amylase activity (374 s) and wet gluten yield (10 g.kg–1). Compared to the total amount of fractional protein, the low-solubility fractions of gliadin and glutenin were 3.0 g.kg–1 and 2.4 g.kg–1, respectively. The dietary fibre in wholemeal Einkorn wheat flour was 11.63 g.100 g–1 product of which 23.1 g.kg–1 of soluble fibre and 93.2 g.kg–1 of insoluble fibre, whereas the total amount of dietary fibre in Einkorn wheat bread was 12.25 g.100g–1 product, of which 63.2 g.kg–1 of soluble fibre and 55.4 g.kg–1 of insoluble fibre. It was proven that Einkorn wheat flour
has a balanced amino acid composition. The oils of wholemeal Einkorn wheat flour and Einkorn wheat bread are of linoleic and oleic type. Wholemeal Einkorn wheat flour and Einkorn wheat bread have a high anti-oxidant activity (AO activity), the lutein content of wholemeal Einkorn wheat flour and Einkorn wheat bread being 207.4 μg.100g–1 and 226.8 μg.100g–1, respectively.
Keywords: chemico-technological assessment; Einkorn (Triticum monococcum L.); Einkorn wheat; Einkorn wheat bread; wholemeal Einkorn wheat flour
Date published: 2017-08-18
Download full text