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Kernel Properties and Pasta-Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars

¹DISTAAM, Università del Molise, Via De Sanctis, 86100 Campobasso, Italy. ²Corresponding author. Phone: +39 874 404616. Fax: + 39 874 404652. E-mail: marconi@hpsrv.unimol.it ³Istituto Nazionale della Nutrizione, Via Ardeatina 546, 00178 Roma, Italy.

The kernel characteristics and composition, milling performance, protein quality, and alveograph parameters of five spelt cultivars grown in European countries were determined in relation of their utilization in pasta products. Long pasta was manufactured and chemically characterized, and its quality 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 fiber varied from 10.5 to 14.9% db. The average β-glucan content was 1.2% db. The milling performance as determined by yield, damaged starch, ash, and particle-size distribution in the flour was uniform among the five cultivars. The results of the SDS sedimentation and gluten index tests indicated that spelt gluten strength was low, and this was confirmed by the alveograph test. Sensory and chemical evaluations of the pastas, however, indicated that spelt is suitable for obtaining good-quality pasta. The combination of the high protein content and the high-temperature drying cycle adopted in pasta production could be responsible for these good results.