%0 Journal Article
	%A E. Siemianowska and  K.A. Skibniewska and  M. Warechowska and  M.F. Jędrzejczak and  J. Tyburski
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 59, 2011
	%T Flour and Bread Quality of Spring Spelt
	%U https://publications.waset.org/pdf/14240
	%V 59
	%X The article contains results of the flour and bread
quality assessment from the grains of spring spelt, also called as an
ancient wheat. Spelt was cultivated on heavy and medium soils
observing principles of organic farming. Based on flour and bread
laboratory studies, as well as laboratory baking, the technological
usefulness of studied flour has been determined. These results were
referred to the standard derived from common wheat cultivated in the
same conditions. Grain of spring spelt is a good raw material for
manufacturing bread flour, from which to get high-quality bakery
products, but this is strictly dependent on the variety of ancient
wheat.
	%P 641 - 646