Projecte «RETRO»: els antics cereals ofereixen noves perspectives

Authors

  • Beate Hajek
  • Britta Rollert
  • Linda Ringer

Abstract

Today’s cereals are the result of centuries of a type of cultivationwhichwas primarily focused on achieving the greatest possible yield.The outcome is thatmany ingredients essential for nutrition have disappeared.However in comparison, ancient types of cereal such as einkorn, emmer, spelt and Kamut® have a higher proportion of vitamins andmineral nutrients than the cereals used today.As the original ancient types of cereal died out, the technological know-howregarding the processing of the flour also disappeared. ttz Bremerhaven, in cooperationwith the Bremer BACKSTUBE has therefore revived old processing procedures in order to integrate ancient cereals into modern baked goods’production and take advantage of their positive characteristics. In co-operationwith Bauckhof, an organic farming corporation,profiles of spelt have been developed tomake its processing easier and optimise the final product. ttz Bremerhaven has developed innovativemethods and newapproaches to characterize baking properties, such as Aggregation test and Particle Charge Detection (PCD).Gluten aggregationmethodmight be suitable to predict the gluten quality and the baking properties of flourwith a lowmilling grade and low/weak gluten content. The PCD test is a completely newway of observing food as polyelectrolytes. This method seems suitable for analyzing the electrolytic interactions of ingredients. The results give an impulse for newcharacterization possibilities.

KEYWORDS: Einkorn, emmer, spelt, Kamut®, ancient cereals, gluten aggregation, particle charge detection.

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Published

2010-05-03

How to Cite

Hajek, B., Rollert, B., & Ringer, L. (2010). Projecte «RETRO»: els antics cereals ofereixen noves perspectives. TECA: Tecnologia I Ciència Dels Aliments, 12(1), 20–26. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/60128.001

Issue

Vol. 12 No. 1 (2010): maig

Section

Articles

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