Abstract
Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.
Highlights
IntroductionIn many countries of Europe and Asia, flour produced from spelt, an ancient grain variety, is actively used in the technology of bread-making [1]
Nowadays, in many countries of Europe and Asia, flour produced from spelt, an ancient grain variety, is actively used in the technology of bread-making [1].Spelt is the progenitor of all grain varieties
It has been experiencing a revival in Russia due to the necessity for handling the problem of import substitution of food products and due to the biologically valuable features of spelt [2, 3]
Summary
In many countries of Europe and Asia, flour produced from spelt, an ancient grain variety, is actively used in the technology of bread-making [1]. The spelt was one of the most common grain crops in Russia, but since the beginning of the XIX century and until recently, this crop was not cultivated in Russia on an industrial scale and was imported from Europe at very high prices. In recent years, it has been experiencing a revival in Russia due to the necessity for handling the problem of import substitution of food products and due to the biologically valuable features of spelt [2, 3]. The research objective was to justify the use of wholemeal spelt flour in the formulation of wheat bread
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