Baking and nutritional qualities of a spelt wheat sample

Ranhotra, G. S.; Gelroth, J. A.; Glaser, B. K.; Lorenz, K.

doi:10.1016/s0023-6438(95)80022-0

Cited by 63 publications

(74 citation statements)

References 2 publications

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“…respectively. Ranhotra et al (1995) found the protein content to amount to 12.7% and Marconi et al (2002) observed it to range between 12.8% and 16%. The accuracy of some parameters depends not only on the spelt variety, but also on the assay methodology.…”

Section: Resultsmentioning

confidence: 96%

“…Most authors found a higher content of total dietary fibre in common wheat than in spelt, but these differences are not statistically significant (Abdel-Aal et al 1995;Ranhotra et al 1995Ranhotra et al , 1996Escarnot et al 2010).…”

mentioning

confidence: 99%

“…Smaller yields per harvested area and necessary dehulling make spelt more expensive than wheat, but the hull protects the grain from pollutants, insects, and diseases, increases the content of nutrients in the kernel and improves freshness (Campbell 1997;Skrabanja et al 2001;Schober et al 2006). Spelt has a valuable nutritional potential due to its protein content and composition as well as to its lipids and crude fibre (Abdel-Aal et al 1995;Ranhotra et al 1995). Most studies found a higher protein content in spelt than in common wheat.…”

mentioning

confidence: 99%

“…Various studies have indicated that there is no great difference in total carbohydrate, starch and sugar contents in spelt flour if compared with whole wheat flour (Abdel-Aal et al1995;Ranhotra et al 1995Ranhotra et al , 1996Grela 1996). Predominantly, the spelt kernel contains 61-68% starch, whereas sugars account for 2-3% (Abdel-Aal & Hucl 2005).…”

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confidence: 99%

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Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions

Winterová¹,

Holasová²,

Fiedlerová³

2016

Czech J. Food Sci.

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Winterová R., Holasová M., Fiedlerová V. (2016): Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions. Czech J. Food Sci., 34: 61-67.The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch, and starch fractions, i.e. rapidly digested starch, slowly digested starch, and resistant starch in pearled grain of spelt and in pearling fines. We measured these properties depending on the degree of kernel abrasion. Small differences were found between the sequential pearling cycles in the pearled spelt but significant differences were observed in the fines. In this study we also compared two methods for determining total and resistant starch.

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Section: Resultsmentioning

confidence: 96%

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confidence: 99%

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confidence: 99%

mentioning

confidence: 99%

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Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions

Winterová¹,

Holasová²,

Fiedlerová³

2016

Czech J. Food Sci.

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“…Compared to bread wheat, spelt wheat contains much more proteins. Spelt wheat composition of amino acids is very similar to bread wheat one, if related to the same grain protein content (Ranhotra et al, 1995). In spite of high grain protein content, spelt wheat grain is suitable for malt and beer production (Krieger, 2004).…”

Section: Introductionmentioning

confidence: 99%

Technological and sensory quality of grain and baking products from spelt wheat

Kyptová¹,

Konvalina²,

Tran³

2017

Research for Rural Development

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This work deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with bread wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and bread wheat (in total 11 mixtures) in 2016 in the Česke Budejovice in the laboratories of the Faculty of Agriculture. The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by Mixolab II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of bread wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with a higher nutritional value. The results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistance of kneading of the dough and starch gelatinization rate, which was statistically confirmed. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undeniable decrease of the product cost, and hence effects the common customer choice and taste preferences.

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Spelt: Agronomy, Genetics, and Breeding

Garland‐Campbell

1997

Plant Breeding Reviews

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Baking and nutritional qualities of a spelt wheat sample

Cited by 63 publications

References 2 publications

Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions

Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions

Technological and sensory quality of grain and baking products from spelt wheat

Spelt: Agronomy, Genetics, and Breeding

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