Show simple item record

resumen

Abstract
The objective of this work was to evaluate the nutritional profile of only two organic whole spelt flours available at the market in Argentina, comparing their performance with a whole wheat bread flour (Triticum aestivum) of high industrial quality. Spelt wheat “Dinkel ECOFAUNO“ (DK) and “OberKulmer ROTKORN” (OR) varieties were cultivated and certified under the organic farming conditions between 2018-2019 years in the Wheat Subregion IV Argentina. [ver mas...]
dc.contributor.authorOrmando, Paula
dc.contributor.authorMir, Leticia Raquel
dc.contributor.authorDi Pane, Francisco
dc.contributor.authorMolfese, Elena Rosa
dc.date.accessioned2021-04-22T11:55:00Z
dc.date.available2021-04-22T11:55:00Z
dc.date.issued2021-03
dc.identifier.urihttp://hdl.handle.net/20.500.12123/9151
dc.descriptionPoster
dc.description.abstractThe objective of this work was to evaluate the nutritional profile of only two organic whole spelt flours available at the market in Argentina, comparing their performance with a whole wheat bread flour (Triticum aestivum) of high industrial quality. Spelt wheat “Dinkel ECOFAUNO“ (DK) and “OberKulmer ROTKORN” (OR) varieties were cultivated and certified under the organic farming conditions between 2018-2019 years in the Wheat Subregion IV Argentina. The samples of two spelt with different granulometry and whole wheat varieties were analysed: moisture, protein, Crude fat, minerals, ash, Crude Fiber, Falling Number, rheological parameters as well as bakery products. Statistically significant differences were observed among the three flours in gluten quality, baking strength, tenacity and extensibility ratio and farinographic characteristics (development time, stability and quality number). In DK , the wet and dry gluten content were the highest and showed significant differences with respect to the other flours. DK presented statistically different values of Crude Fat and Crude fiber compared to OR. The analyzed minerals showed similar concentrations, with higher Phosphorus and Sodium content in DK. Spelt flours presented higher amylasic activity compared to whole wheat flour. These results suggested that spelt whole flourswere being more suitable for making cookiesand other bakery products providing carbohydrates, high protein quality, and minerals. To consolidate this investigation more studies need to be performed.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherICC
dc.relationinfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor.es_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceICBC 2021 - 16th International Association for Cereal Science and Technology - ICC Cereal and Bread Congress - online event - 29-30 y 31 de Marzo de 2021- Vienna, Austria.es_AR
dc.subjectTriticum aestivum subsp. speltaes_AR
dc.subjectTriticum speltaes_AR
dc.subjectNutritive Valueeng
dc.subjectValor Nutritivoes_AR
dc.subjectOrganic Agricultureeng
dc.subjectAgricultura Orgánicaes_AR
dc.subjectArgentinaes_AR
dc.subjectBaked Goodseng
dc.subjectProductos Horneadoses_AR
dc.subjectWheateng
dc.subjectTrigoes_AR
dc.subject.otherBakery Productseng
dc.subject.otherProductos de Panaderíaes_AR
dc.titleNutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina.es_AR
dc.typeinfo:ar-repo/semantics/documento de conferenciaes_AR
dc.typeinfo:eu-repo/semantics/conferenceObjectes_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenInstituto de Investigación de Tecnología de Alimentos (ITA)es_AR
dc.description.filFil: Ormando, Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Mir, Leticia Raquel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina.es_AR
dc.description.filFil: Di Pane, Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA).Chacra Experimental Integrada Barrow. Mejoramiento Genético de Trigo pan. (Convenio INTA-MDA); Argentina.es_AR
dc.description.filFil: Molfese, Elena Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Chacra Experimental Integrada Barrow. Laboratorio de Calidad Industrial de Granos de la Chacra Experimental Integrada Barrow (Convenio INTA-MDA; Argentina.es_AR
dc.subtypeponencia


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record