A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta

The continuous increase of pasta consumption is favoured by the availability of new products, manufactured from non-traditional cereals. Einkorn is a diploid relative of durum and bread wheats, appreciated for its high protein, carotenoid and tocol contents, and for its excellent organoleptic characteristics. Aim of this research was to assess its suitability for pasta production and the quality of its products. The dry einkorn pasta differed from durum wheat pasta for most of the traits, including dimensions, carotenoids content, colour and image analysis parameters. During cooking the pasta from einkorn flours was significantly less firm but had lower cooking losses, probably for a better structure of the gluten matrix. Compression-extrusion tests evidenced, at equal cooking times, significant differences between pasta samples. Among einkorns, ID331 and SAL98-32 showed firmness values similar to durum wheat pasta. Pasta manufacturing led to a significant decrease in lutein and a limited increase in heat damage, but cooking did not induce any further changes. Overall, einkorn pasta had similar technological characteristics but better nutritional value than the control durum wheat pasta

Physico‐chemical and nutritional characteristics of einkorn flour cookies

Einkorn (Triticum monococcum L.) is a diploid wheat whose kernels are rich in proteins, carotenoids, tocols, phenolic acids, and trace minerals. Our research analyzed the physico\u2010chemical and nutritional characteristics of einkorn cookies prepared from refined flour of two einkorns (ID1395 and Monlis) and one common wheat (Blasco). The traits analyzed were color, size, and surface texture (Image Analysis); inner texture (Bending and Penetration tests); carotenoids and tocols content and composition; furosine, glucosylisomaltol, and hydroxymethylfurfural as heat damage indices (HPLC). Einkorn cookies were thinner, larger, slightly darker, with smoother surface, and higher breaking resistance than the control cookies. Furthermore, they had more carotenoids (5.0 vs. 2.2 mg/kg DM) and showed less heat damage (188.5 vs. 242.4 mg furosine/100 g protein) than common wheat cookies. Room\u2010temperature storage under dark in sealed plastic containers led to a decrease in lutein (8%\u201317%) and furosine (20%) and an increase in hardness, especially in einkorn cookies. Practical applications To satisfy the ever\u2010increasing interest of the consumers in foods with better nutritional characteristics, the food industry is continuously exploring new formulations. Einkorn is a very promising candidate because of the outstanding composition of its flour. However, little information is available on sweet\u2010baked goods from einkorn. Our results clearly demonstrate that this wheat is perfect, from both the technological and the composition aspects, for preparing high nutritional value cookies with better nutraceutical properties than standard bread wheat cookies. Therefore, the food industry can directly use einkorn as an input ingredient for sweet\u2010baked goods using current production methods

Mathematical Problem Solving with Technology Beyond the Classroom: The use of Unconventional Tools and Methods

This paper addresses mathematical problem solving with technologies in a beyond school web-based competition. We aim to disclose the ways mathematical and technological knowledge are used and combined for solving the given problems. A specific conceptual framework for accounting both these components was developed. By means of the Mathematical Problem Solving with Technology model (MPST) we report the case of Marco, aged 13, solving and expressing a geometrical problem. His ability in perceiving affordances in the tools that he chose is in line with the eficient use he made of them in the development of mathematical understanding that was crucial for finding and expressing the solution. Results suggest that digital thinking and experience have to be seen as relevant as the mathematical cognitive resources.info:eu-repo/semantics/publishedVersio

The time in science: An interdisciplinary laboratorial approach

In order to promote problem-based and active learning in the physics laboratory, we designed a flipped classroom focused on the Franck-Hertz experiment. The flipped classroom approach moves course content from the classroom to homework and uses class time for engaging activities and problem solving. This constructivist approach to teaching is an effective means of student-centred collaboration and it can promote active learning, enhance critical thinking and obtain the maximum use of student-faculty time together. We report preliminary results of the flipped classroom approach to a laboratory and how it worked in the context of a small group of students in a physics course. © Published under licence by IOP Publishing Ltd