Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Abstract

This work evaluates rheological properties of dough and quality of bread prepared from the flour of ancient varieties and modern breeding lines of spelt compared to common wheat. Spelt flours of old varieties exhibited similar water absorption; the largest was noted in the STH-8 line flour. Spelt doughs had longer development time and were more stable than wheat dough. The doughs made of old spelt varieties were more resistant to extension than that produced from new lines flours. Of the spelt breads, this of the STH-8 line spelt line had the largest loaf volume but smaller than wheat bread. In addition, spelt doughs had similar porosity; the most porous was the bread baked from the Frankenkorn cv, Schwabenkorn cv and STH-8 line flours. Moreover, the crumb of the bread manufactured from the flours of spelt variety Frankenkorn and the STH 28-4614 line showed the greatest resistance to compression and the smallest compressibility.