Article

Retrieved from Volume 22, No. 1, 2018

Pages 199 -210

Hospodarenko, G., Poltoretskyi, S., Liubych, V., Novikov, V., Zheliezna, V., Vorobyova, N., & Ulianych, І. (2018). Quality formation of pasta and confectionery products from grain of wheat Spelta. Ukrainian Black Sea Region Agrarian Science, 22(1), 199-210.

Quality formation of pasta and confectionery products from grain of wheat Spelta

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

The results of quality formation of spelt wheat macaroni and confectionery products are presented. It is found that the content of yellow pigments in grain of spelt wheat varieties and strains is insuffi cient to produce macaroni with a yellow color, so egg melange should be added into the recipe. 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, fl our 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.

wheat Spelta , quality, grinding fl our, macaroni, cake-type, sponge cake.
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