Abstract
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value. It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100. Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.
Highlights
Wheat spelt – is a high-protein plant with much more irreplaceable amino acids, comparing with soft wheat
Among the studied forms of wheat spelt, the high volume of bread of flour of the highest sort was inherent to the variety Zorya of Ukraine and line NAK34/12-2, middle indices were observed in the variety Sweden 1 and lines LPP 3132, LPP 3117, low volume of bread, comparing to the standard was inherent to the variety NSS 6/01, lines LPP 1197, LPP 3373 and TV 1100
4.Conclusions Bakery properties of grain depend on the variety and line of wheat spelt, because different genotypes have the specific ability to form protein-proteinase and carbohydrate-amylase complexes
Summary
Wheat spelt – is a high-protein plant with much more irreplaceable amino acids, comparing with soft wheat. Gluten of grain has much less expressed allergic properties. That is why the scientific substantiation of wheat spelt grain processing is urgent. Technological properties of wheat grain depend on the content and properties of their main components and biochemical features. The most important quality parameter of grain quality is bakery properties. The technology of cooking dough of wheat spelt flour differs from the one for soft wheat, which starch grains are closely bound with the protein matrix. It decreases the attacking ability of starch by enzymes. Fermentation of dough of wheat spelt is less long comparing with soft wheat [1]
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