Spelt (Triticum spelta L.) pasta quality:: Combined effect of flour properties and drying conditions

Three spelt genotypes (Rouquin, Redoute, and HGQ Rouquin=Rouquin improved for gluten quality), each characterized by either high or low protein content, were processed to manufacture spaghetti, which was dried at both low (60degreesC) and high temperature (90degreesC) to assess the effects of flour properties and drying conditions on spelt pasta quality. Protein content in the spell flour was considered low at approximate to11.4% db and high at approximate to13.5% db. Gluten properties, assessed by SDS sedimentation and gluten index values and by alveograph and farinograph parameters varied widely, ranging from poor for Redoute to very good for HGQ Rouquin. Pasta quality was assessed by determining color (L*, a*, and b* values), furosine, and cooking quality (stickiness, bulkiness, firmness, and total organic matter [TOM]). Furosine and color (a* and b* values) were significantly influenced by the intensity of the drying process. TOM and organoleptic judgement (OJ) showed that spelt pastas dried at low temperature, independent of their protein levels, were very poor (TOM greater than or equal to 2.7 g/100 g of dry pasta, OJ less than or equal to 40), except for HGQ Rouquin which was characterized by good gluten strength. On the other hand, the cooking quality of spelt pastas dried at high temperature showed good values (TOM less than or equal to 1.8 g/100 g of dry pasta, OJ greater than or equal to 53). The combination of high protein content (greater than or equal to 13.5% db) and high-temperature drying resulted in the production of satisfactory cooking quality pastas from spelt wheats (TOM less than or equal to 1.2 g/100 g of dry pasta, OJ greater than or equal to 67).