Kernel properties and pasta-making quality of five European spelt wheat (Triticum spelta L.) cultivars

The kernel characteristics and composition, milling performance, protein qu ality, and alveograph parameters of five spelt cultivars grown in European countries were determined in relation of their utilization in pasta product s. Long pasta was manufactured and chemically characterized, and its qualit y was assessed by sensory and chemical tests. Protein and fat contents were high in the grains (15.7 and 4.4% db, mean value, respectively). Total fib er varied from 10.5 to 14.9% db. The average beta-glucan content was 1.2% d b. The milling performance as determined by yield, damaged starch, ash, and particle-size distribution in the flour was uniform among the five cultiva rs. The results of the SDS sedimentation and gluten index tests indicated t hat spelt gluten strength was low, and this was confirmed by the alveograph test. Sensory and chemical evaluations of the pastas, however, indicated t hat spelt is suitable for obtaining good-quality pasta. The combination of the high protein content and the high-temperature drying cycle adopted in p asta production could be responsible for these good results.