Nutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina.

• Autores: Ormando, Paula; Mir, Leticia Raquel; Di Pane, Francisco; Molfese, Elena Rosa
• Año de publicación: 2021
• Idioma: inglés
• Tipo de recurso: documento de conferencia
• Fuente: ICBC 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.
• Materia: Triticum aestivum subsp. spelta; Triticum spelta; Valor Nutritivo; Agricultura Orgánica; Argentina; Productos Horneados; Trigo; Nutritive Value; Organic Agriculture; Baked Goods; Wheat; Bakery Products; Productos de Panadería
• Institución: Instituto Nacional de Tecnología Agropecuaria

Poster
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. 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.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Ormando, Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Mir, Leticia Raquel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina.
Fil: Di Pane, Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA).Chacra Experimental Integrada Barrow. Mejoramiento Genético de Trigo pan. (Convenio INTA-MDA); Argentina.
Fil: 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.