University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
Gewählte Master / Diploma Thesis:
Jana Bischoff
(2022):
Backqualität von Dinkel und Einkorn.
Master / Diploma Thesis - Institut für Pflanzenzüchtung,
BOKU-Universität für Bodenkultur,
pp 82.
UB BOKU
obvsg
- Abstract:
- Hulled wheats, such as spelt and einkorn, are ancient crops that have become increasingly popular in recent years. Baked goods made from hulled wheats offer new taste experiences and meet the demand of many consumers for regional and nutritionally valuable products. In contrast to soft wheat, not many information is available on flour characteristics and baking technology properties of hulled wheats. Doughs made from einkorn are considered difficult to handle due to a high degree of stickiness, hampering machine processing. Despite the existing challenges, little research has been conducted with respect to the reduction of dough stickiness. In this thesis, whole grain flours from spelt, einkorn and common wheat were analysed with regards to chemical and dough rheological parameters to fill the existing knowledge gap. The samples were examined via texturometer to investigate dough stickiness of the einkorn flours and to what extent this can be influenced by the addition of different dry sours. To allow an assessment of the baking quality of the hulled wheats, a suitable baking scheme was developed. The dough rheological parameters indicated that doughs made from soft wheat exhibit a significantly higher stability and firmness than doughs made from hulled wheats. However, an influence of these parameters on the baking volume could not be determined for wheat flour in general. Likewise, no correlation of the dough rheological parameters with the baking volume of the hulled wheats could be found. Baking volumes of spelt and soft wheat revealed different flour qualities as well as varietal differences. Further, the addition of different dry sours showed no effects on dough stickiness. However, the baking test showed that hulled wheats are suitable to produce high-quality baked goods.
- Beurteilende*r: Grausgruber Heinrich
- 1.Mitwirkender: D'Amico Stefano