Comparison of fermentation strength of the flours obtained from the grain of old varieties and modern breeding lines of spelt (Triticum aestivum ssp. spelta )

Abstract

This study compares fermenting properties of the flours derived from old German varieties of spelt, new breeding lines of this grain, and the new Polish cultivar Ostro. A reference sample was wheat flour from the cultivar Tonacja. Spelt flours and wheat flour were characterized in terms of the falling number, starch content, water absorption of starch, and the content of damaged starch. The fermentation properties of flours were analyzed by means of a fermentograph. Results revealed that flours from the grain of Polish spelt cultivars possess better fermentation and structure-developing abilities compared to those from the grain of German varieties. During fermentation, the majority of CO2 evolved from flour of the new STH 28-4609 spelt line, while the least from flour of the STH BFC spelt line. The flours prepared on the base of old varieties exhibited worse gas generation properties. Practical applications Spelt is the original form of wheat. Today, the breeding results in the generation families spelled flour, which can be an interesting alternative to the common wheat flour. Spelled flour has a higher nutritional value of wheat flour due to the higher protein content, fatty acids, vitamins, and minerals. Products based on spelled flour have health benefits, for reducing levels of cholesterol and blood glucose. An example would be bread. Using spelled flour for bread production is an important information about the properties of fermenting flour, determining the quality of the finished product. The amount of evolved carbon dioxide determines the bread volume. Such knowledge is useful for the development of spelled bread recipes based on flour with spelled or new families healthy wheat bread with the addition of spelled flour. In addition, the strong characteristics of fermentation of flour prevent the use of materials that enhance the volume of bread.