diplomsko delo
Tjaša Strojin (Author), Tanja Pajk Žontar (Reviewer), Tomaž Požrl (Mentor)

Abstract

Namen naloge je bil predstaviti prehranske in tehnološke lastnosti pire. Pira (Triticum spelta L.) je ena najstarejših vrst pšenice. V zadnjih letih se povečuje zanimanje zanjo, saj še posebej polnozrnata pirina moka velja za prehransko kakovostno surovino. V različnih raziskavah najpogosteje primerjajo prehranske in tehnološke lastnosti pire z lastnostmi pšenice. Glede prehranskih lastnosti imajo strokovnjaki zelo različna mnenja. Nekateri pripisujejo piri večjo vsebnost beljakovin, prehranske vlaknine, vitaminov, mineralov in različnih bioaktivnih spojin, drugi trdijo ravno nasprotno. Prevladuje mnenje, da je za celostno primerjavo potrebno opraviti še veliko raziskav. Razpršenost rezultatov pripisujejo med drugim raznolikosti kultivarjev. Podobnost med piro in pšenico najdemo tudi v predelavi. Pri piri so parametri mletja slabši, zato je donos moke manjši kot pri pšenici. Za pirino moko je značilna večja vsebnost glutena, ki je slabše kakovosti kot gluten v pšenici. Pirin gluten je bolj raztegljiv, lepljiv in manj elastičen. Zaradi tega in drugih tehnoloških parametrov je za pekovske izdelke iz pire značilen manjši volumen in bolj zbita struktura, zato so pirini izdelki najpogosteje pripravljeni z dodatkom pšenične moke.

Keywords

pira;Triticum spelta;pšenica;prehranske lastnosti;tehnološke lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Strojin]
UDC: 633.11:641.1:664.6
COBISS: 5024888 Link will open in a new window
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Downloads: 342
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Other data

Secondary language: English
Secondary title: Nutritional and technological properties of spelt
Secondary abstract: The aim of this thesis was to present the nutritional and technological properties of spelt. Spelt (Triticum spelta L.) is one of the oldest types of wheat. Interest in spelt has been increasing in recent years and wholegrain spelt flour in particular is considered a raw product of high nutritional quality. The nutritional and technological properties of spelt and wheat are most often compared by various studies. Experts have very different opinions regarding its nutritional properties. According to some, spelt has a higher content of protein, dietary fibre, vitamins, minerals and a variety of bioactive compounds, while others argue the opposite. The prevailing opinion is that a considerable amount of further research needs to be carried out for a comprehensive comparison. The variability of the results is attributed, among other things, to the variability of cultivars. The processing of spelt is also very similar to the processing of wheat. Due to its poorer milling parameters, spelt flour yield is lower than for wheat. Spelt flour is characterised by a higher gluten content, which is lower quality than wheat gluten. Spelt gluten is more stretchable, sticky and less elastic. Because of this and other technological parameters, bakery wares made using spelt are typically smaller in volume and have a more compact structure. Spelt products are therefore most commonly prepared with the addition of wheat flour.
Secondary keywords: spelt;Triticum spelta;wheat;nutritional properties;technological properties;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VII, 22 f.
ID: 11009198