Baking properties of spelt grain depending on variety and line

Abstract

Purpose. To study the question of the baking properties of spelt grain depending on the variety and line.
 Methods. Laboratory, mathematical and statistical, physicochemical.
 Results. The article presents the results of studying of gluten deformation index, the flour strength on the stability of the dough ball in water, the falling number and the gas retaining quality of spelt flour. Of the 16 studied varieties and lines of spelt wheat, four had satisfactorily weak gluten, and the rest were unsatisfactorily weak. Close to the indicator of satisfactorily weak gluten were the grain of the ‘Shvedska 1’ variety (101 units) and the LPP 3132 line (101 units). The NAK34/12-2 line had a very high flour strength, with an index of 248 min. Indicators of 121, 129 and 132 min were observed, respectively, in the ‘Schwabenkorn’ variety and LPP 3117, P 3 lines, which were characterized by a high flour strength. The average values had LPP 1224, LPP 3373, LPP 3132 lines and the ‘Zoria Ukrainy’ spelt variety, the indicators of which varied from 62 to 97 min. The low flour strength of the rest of the studied numbers was 40–57 min, which is less than the standard by 41–59 %. The maximum value of the gas retaining quality of dough was after 90 minutes of fermentation. Thus, the very high gas forming quality was found in the ‘Zoria Ukrainy’ variety and LPP 3132, NAK34/12-2 lines. High value (450 cm3/100 g) was in the NSS 6/01 line. Average values (404–420 cm3/100 g) were observed in seven lines. The ‘Shvedska 1’ and LPP 3373, as well as TV 1100 lines had a gas retaining quality of 369 and 348 cm3/100 g, respectively. The lowest fermentation time (287 and 321 cm3/100 g) was in the LPP 1304 and LPP 1221 lines. However, after fermentation of the dough for 120 min in the NAK34/12-2-line gas retaining quality was the highest and amounted to 513 cm3/100 g.
 Conclusions. The gluten deformation index of varieties and lines of spelt varies from satisfactorily weak (97 units) to unsatisfactorily weak (116 units). The falling number is from 389 to 416 s, which indicates low amylase activity. The baking properties of spelt grain differ significantly from soft wheat, as the maximum gas retaining quality of spelt wheat flour dough occurs after 60–90 min of fermentation. After that it decreases rapidly. The dough obtained from ‘Zoria Ukrainy’ flour, NSS 6/01 and NAK34/12-2 line has the highest stability during fermentation.