Hulled wheat pasta making possibilities.

This thesis deals with the appropriateness of using hulled wheat to produce pasta. At work they are represented by spelt, eincorn and emmer. In the practical part there is compared not only baking quality of the wheat with wheat rucola , but also the technology of pasta from flour of these species and their properties before cooking and after cooking . Based on the test, it can be stated that the production of pasta is technically possible . The final part of the thesis is devoted to the evaluation thus produced pasta. There are also several examples of pasta manufactured from these alternative types of wheat sold worldwide. In this work we demonstrated the technical possibility of producing pasta. Based on the sensory analysis the best evaluated pasta was pasta made of spelt and emmer