G. M. Hospodarenko, S. P. Poltoretskyi, V. V. Liubych, V. V. Novikov, V. V. Zheliezna, N. V. Vorobyova, I. F. Ulianych. Quality formation of pasta and confectionery products from grain of wheat spelta.

G. M. Hospodarenko
S. P. Poltoretskyi
V. V. Liubych
V. V. Novikov
V. V. Zheliezna
N. V. Vorobyova
I. F. Ulianych

The results of quality formation of spelt wheat macaroni and confectionery products are presented. It is found that the content of carotenoid pigments in the grain of Zoria Ukrainy wheat variety was 0,16–0,39 mg/ kg.

Consequently, the content of yellow pigments in grain of spelt wheat varieties and strains is insufficient to produce macaroni with a yellow color, so egg melange should be added into the recipe.

Culinary evaluation of macaroni made from spelt semolina is carried out according to indicators of grain cooking, color and dry weight loss. Grain cooking coefficient of NAK34/12–2 introgressive strain was the highest and was 9 points. Grain cooking coefficient of other varieties and strains varied from 5 to 7 points.

The overall evaluations of macaroni made from semolina of LPP 3122/2, P 3, LPP 3373, NAK 22/12 and NAK34/12–2 strains were significantly higher than the check variant value and were 6,0–7,0 points or 67–78 % of the maximum value. This indicator of Schwabenkorn variety and LPP1197 strain was significantly lower of 5,0 points and this indicator of other forms was at the check variant level (5,5 points).

Cake-type bun expandability made from spelt wheat flour of Zoria Ukrainy (st) is 269 cm3. This figure of other varieties and strains was within 249–274 cm3.

The specific volume of the cake-type bun of Zoria Ukrainy and Schwabenkorn varieties, LPP 1224, NAK 22/12 and TV 1100 strains was the highest and was 2,59–2,63 cm3/g. It was smaller of other samples and varied from 2,39 to 2,50 cm3/g.

Sponge cake expandability made from spelt wheat flour of varieties and strains was 368–395 cm3.The specific volume of the sponge cake made from spelt wheat flour of varieties and strains varied from 2,88 to 3,09 cm3/g.

The culinary assessment of the cake-type bun has shown a very high quality. Thus, the cake-type bun surface, texture and consistency were estimated at 9 points.

Consequently, flour made from grain of all spelt wheat varieties and strains, except the introgressive strain NAK34/12–2, is best suited for making high quality cake-type buns and sponge cakes.

Keywords: spelt wheat, quality, semolina, macaroni, cake-type, sponge cake.

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Characteristics of hardness and strength of caryopsides of spelt wheat depending on the variety and strain.

UDC 664.7:633.111.004.12

H. M. Hospodarenko
S. P. Poltoretskyi
V. V. Liubych
N. V. Vorobiova
I. F. Ulianych
M. M. Kapriy

The results of the study on hardness and strength of caryopsides of different varieties and strains of spelt wheat are shown. It is determined that the strength of caryopsides of spelt wheat varies significantly depending on the variety and strain. The effort required for the caryopsis destruction by compression changes from 78.1 to 119.7 H. Grain of spelt wheat of Zoria Ukrainy variety and LPP 1224, LPP 1224, NAK34/12–2 and NAK 22/12 strains is characterized by high strength. The effort required for the caryopsis destruction by shearing varies in a smaller range, from 27.3 to 37.3 H. However, grain of studied varieties belongs to the soft-grainy type of hardness as an index of particle size ranges from 30.0 to 57.2 %.
The effort required for the caryopsis destruction by compression for spelt wheat grain of Schwabenkorn, Shvedska 1 and NSS 6/01 varieties changes from 90.5 to 94.2 H, significantly less than the check variant. The studied parameter for grain of strains obtained by hybridization of Tr. aestivum/ Tr. spelta varies from 78.1 to 100.8 H with the variation coefficient of 6–21 %. Grain of introgressive strain TV 1100 has the compression index of 80.3 H with the variability from 65.7 to 94.1 H (V=11 %). The highest indicator of the effort after compression is observed in grain of strains obtained by hybridization of Tr. aestivum/ amphiploid (Tr. durum/ Ae. tauschii) and Tr. kiharae – NAK34/ 12–2 and NAK 22/12 which varies from 104.2 to 119.7 H (V=13–17 %).
The effort required for the caryopsis destruction by shearing is lower compared with compression but it also changes depending on the variety and strains. Thus, this indicator of spelt wheat grain of Zoria Ukrainy variety (st) is 31.5 H with the variability from 26.5 to 38.2 H (V=13 %).

Key words: spelt wheat, type of hardness, index of particle size, strength of caryopsis.

Characteristics of hardness and strength of caryopsides of spelt wheat depending on the variety and strain.

Issue №1 (93), 2017