Commenced in January 2007
Paper Count: 30174
Flour and Bread Quality of Spring Spelt
Abstract: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.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1082611Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1818
 R. H. E. Blatter, S. Jacomet, A. Schlumbaum, "About the origin of European spelt (Triticum spelta L.): allelic differentiation of the HMW Glutenin B1-1 and A1-2 subunit genes," Theor Appl Genet, , vol. 108, pp. 360-367, 2004.
 P. Bertin, D. Grégoire, S. Massart, D. de Froidmont, "Genetic diversity among European cultivated spelt revealed by microsatellites, " Theor Appl Genet, vol. 102, pp. 148-156, 2001.
 H. Mielke, B. Rodemann, "Der Dinkel, eine besondere Weizenart - Anbau, Pflanzenschutz, Ernte und Verarbeitung, " Nachrichtenbl. Deut. Pflanzenschutzd., vol. 59 (2), pp. 40-45, 2007.
 ├û. Akeret, "Plant remains from a Bell Beaker site in Switzerland, and the beginnings of Triticum spelta (spelt) cultivation in Europe ," Veget Hist Archaeobot, vol. 14, pp. 279-286, 2005.
 I. Capouchov├í, J. Petr, "Technological quality of Spelt from ecological growing (Published Conference Proceedings style)," in Proc. ICC Conference 2002 Novel Raw Materials, Technologies And Products - New Challenge For The Quality Control., Hungary, Budapest, May 26- 29, 2002, pp. 68-72.
 I. Léder, B. Czukor, N. Ad├ínyi-Kisbocsk├│i, A. Bar├íth, H. Daood, J. Beczner, "Study of composition and food industrial use of ancient Spelt wheat in Hungary (Published Conference Proceedings style)," in Proc. ICC Conference 2002 Novel Raw Materials, Technologies And Products - New Challenge For The Quality Control, Hungary, Budapest, May 26- 29, 2002, pp, 93-98.
 N.L. Ruibal-Mendieta, R. Rozenberg, D.L. Delacroix, G. Petitjean, A. Dekeyser, C. Baccelli, C. Marques, N.M. Delzenne, M. Meurens, J.L. Habib-Jiwan, J. Quetin-Leclercq, "Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysis.," J. Agr. Food Chem., vol. 52, pp. 4802-4807, 2004.
 G.S. Ranhotra, J.A. Gelroth, B.K. Glaser, G.F. Stallknecht, "Nutritional profile of three spelt wheat cultivars grown at five different locations," Cereal Chem., vol. 73(5), pp. 533-535, 1996.
 E. Suchowilska, W. Kandler, M. Sulyok, M. Wiwat, R. Krska, "Mycotoxin profiles in the grain of Triticum monococcum, Triticum dicoccum and Triticum spelta after head infection with Fusarium culmorum, " Journal of the Science of Food and Agriculture, vol. 90, pp. 556-565, 2010.
 M. śelezik, "Why ecological agriculture (in Polish, summary in English)," Rocznik Świ─Ötokrzyski. Ser. B - Nauki Przyr. Vol. 30, pp. 155-166, 2009.
 I. Capouchov├í, "Technological quality of spelt (Triticum spelta L.) from ecological growing system," Sci. Agric. Bochem., vol. 32, pp. 307-322, 2001.
 Report of the Ministry of Agriculture and the Development of the Village, Findings from the scope of the organic farming in 2010, "The ecological cultivation of the spring spelt and the evaluation of technological advantages", 2011, 109-120 p.,
[ITP publishing company, 978-83-62416-14-1 ISBN].
 PN-A-74022:2003. Przetwory zbo┼£owe. M─àka pszenna. (English: Cereal preparations. Wheat flour).
 PN- ISO 712. Ziarno zb├│┼£ i przetwory zbo┼£owe. (English: Cereals and cereal preparations.).
 PN-60/A-74007. Przetwory zbo┼£owe. Oznaczanie kwasowości. (English: Cereal preparations. Determination acidity).
 PN-ISO 2171. Ziarno zb├│┼£ i przetwory zbo┼£owe - Oznaczanie popio┼éu ca┼ékowitego. (English: Cereals and milled cereal products - determination of total ash).
 PN-ISO 3093. Zbo┼£a. Oznaczanie liczby opadania. (English: Cereals - Determination of falling number).
 PN - A - 74108:1996. Pieczywo. Metody badań. (English: Bread. Testing methods).
 K. Sadkiewicz, J. Sadkiewicz, J. Sadkiewicz, "Bydgoska aparatura do badania zbo┼£a, m─àki i pieczywa," Wydawnictwa uczelniane ATR Bydgoszcz. 2004, ISBN 83-89334-81-X.
 PN-A-74043-2. Ziarno zb├│┼£ i przetwory zbo┼£owe - Oznaczanie glutenu mokrego - Pszenica. (English: Cereals and derived products - Determination of wet gluten - Wheat).
 PN-A-79005. Dro┼£d┼£e. Metody badań. (English: Yeast. Testing methods).
 PN-A-74108. Pieczywo. Metody badań. (English: Bakery products - Testing methods).
 N.L. Ruibal-Mendieta, D.L. Delacroix, E. Mignolet, J-M. Pycke, C. Marques, R. Rozenberg, G.R. Petitjean, J-L. Habib-Jiwan, M. Meurens, J-L. Quetin-Leclercq, N.M. Delzenne, Y. Larondelle, "Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid, " J. Agric. Food Chem., vol. 53, pp. 2751-2759, 2005.
 T. Bojňansk├í, H. Fran─ì├íkov├í, "The use of spelt wheat (Triticum spelta L.) for baking applications, " Rostlinn├í V├¢roba, vol. 48, pp. 141-147, 2002.
 I. Capouchov├í, "Technological quality of spelt (Triticum spelta L.) from ecological growing system, " Sci. Agric. Bochem., vol. 32, pp. 307-322, 2001.
 E. Marconi, M. Carcea, M. Graziano, R. Cubadda, "Kernel properties and pasta-making quality of five European spelt wheat (Triticum spelta L.) cultivars, " Cereal Chem., vol. 76, pp. 25-29, 1999.