Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

Abstract

Worldwide interest in healthy food is promoting the production of non-traditional bakery products. Whole-wheat bread refers to such kind of products. Emmer as a crop with a valuable chemical composition is a promising source of raw materials for developing grain bakery products of increased nutritional value and giving them functional properties. The high content of proteins in emmer wheat characterized by a balanced amino acid composition, food fibers, and minerals is indicated. The possibility of using emmer wheat grain (Triticum dicoccum (Schrank.) Schuebl.) in bread making for the production of whole-wheat bread is analyzed. The chemical composition and quality indicators of emmer wheat grain of Runo variety grown in the Orel region are established. The conducted analysis of the content, wet gluten quality and autolytic activity changes (in terms of falling-number) in emmer wheat grain at steeping stage shows the necessity to develop technological methods that allow providing the production of high-quality whole-wheat bread. Methods for steeping emmer wheat grain have been developed that neutralize the deterioration of the technological properties of emmer wheat grain at the steeping stage and allow producing whole-wheat bread with high organoleptic and physicochemical characteristics.