Evaluation of Northern durum wheat for frekeh making

摘要

Frekeh is a non-pasta traditional durum wheat product, which is a staple in Middle East and North Africa. The objectives of this study were to determine frekeh making properties of northern durum wheat varieties and evaluate the effects of cultivar and soaking-roasting process on kernel color attributes, dough properties and starch pasting properties. Ben, Lebsock, Mountrail, Munich, and Rugby cultivars were used. Frekeh was made according to a combined soaking-roasting method. Color, protein, SDS sedimentation and wet gluten contents were determined. Protein and starch properties were analyzed with mixograph and rapid visco analyzer. Cultivars showed significant differences in terms of protein content and quality (P < 0.05). Frekeh samples statistically showed greater brightness and yellowness values compared to control cultivars (P < 0.05). Cooking properties of cultivars varied. No breakdown was observed and peak viscosity decreased for all frekeh samples. Rugby cultivar gave superior, whereas Munich and Mountrail showed acceptable cooking properties. Peak time of frekeh samples increased for all cultivars indicating the same response of heat-moisture treated starch samples. The results showed consistency with regards to cooking process and indicated that northern durum cultivars can potentially be used in frekeh making.