Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

Abstract

Spelt grain has high nutritional value, but the rheological properties of dough made from spelt flour remain insufficiently investigated. Most studies have focused on comparing various breeding lines and accessions of spelt with selected conventional varieties. The aim of this study was to analyze the rheological properties of dough made from the flour of 14 winter and one spring spelt varieties cultivated today compared with two reference varieties of common wheat. The analyses were performed by the Mixolab test. In comparison with common wheat, spelt varieties were characterized by significantly lower values of the gluten index (16–42 versus 87%), Zeleny index (23–28 versus 46 cm3), and kernel vitreousness (5–35 versus 51%). Doughs produced from spelt and common wheat flour differed significantly it their rheological properties. Mixolab profiles demonstrated significant variations in the values of the retrogradation index (2–8), amylase index (1–8), water absorption index (0–6), and gluten+ index (1–7) across the tested spelt varieties. Principal component analysis revealed that all six Mixolab indicators strongly discriminated wheat and spelt varieties. The results clearly indicate that some modern varieties of spelt have high breadmaking potential. They are also characterized by relatively high variation in the analyzed technological properties of grain and flour.

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

“…The revived interest in spelt can be attributed to the high nutritional value of its grain, which is rich in protein, macronutrients and micronutrients [38][39][40][41][42][43][44][45], resistance to fungal pathogens [18,[46][47][48][49][50][51], and higher adaptability to varied environments and simplified farming systems in comparison to bread wheat [52][53][54]. The milling quality of spelt grain has been recently investigated by Wiwart et al, Rapp et al,and Sobczyk et al [44,45,55].…”

“…Ash content represents concentrations of minerals that determine the nutritional value of grain. According to numerous studies, spelt grain is a rich source of macronutrients and micronutrients [38][39][40][41][42][43][44][45]. The macronutrient and micronutrient content of four species of spring wheat (einkorn, emmer, spelt, and bread wheat) grown under the same conditions was analyzed by Suchowilska et al [42].…”

“…The average ash content of spring and winter varieties of bread wheat in the Polish NLI was lower at 1.7% and 1.6% DM, respectively [63]. High ash content delivers health benefits, but it is also responsible for a darker color of flour and inferior technological properties [44].…”

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

“…Argon (Ar 4.6, 99.996%) flow rate was 16 L min −1 , and the flow rates of auxiliary (plasma) and sample (nebulizer) gas were optimized daily before each measurement series to obtain maximum signal intensity, the former typically at 0.70 L min −1 , and the latter at 1.00 L min −1 . RF power was 1185-1195 W. The following nuclides were measured in low-resolution mode (R s = 300, 10% valley definition): 11 B, 45 Sc, 89 Y, 97 Mo, 115 In, 118 Sn, 121 Sb, 139 La, 201 Hg, 205 Tl, 206 Pb and 208 Pb. 23 Na, 24 Mg, and 85 Rb were measured in high-resolution mode (R s = 10 000).…”

Flour from Triticum polonicum L. as a potential ingredient in bread production

“…The required sample size is small (50 g of ground grain); therefore, the Mixolab system is highly useful in the early stages of breeding new varieties. The applicability of the Mixolab technology has been widely described in the literature (Banu, Stoenescu, Ionescu, Vasilean, & Aprodu, ; Koksel, Kahraman, Sanal, Ozay, & Dubat, ; Szafrańska, Rachoń, & Szumiło, ; Wiwart, Szafrańska, Wachowska, & Suchowilska, ).…”