The use of crushed grain of spelt in wheat bread technology

Evgenia Khmeleva,Marina Chalykh,Inna Satcaeva,Dmitry Korolev,Natalia Berezina,A Lukyanov,M Petkovic,P.D Tung,S Antipov,V Mladenovic,E.H Abderrazzak

doi:10.1051/e3sconf/202127903020

Abstract

Spelt is a valuable crop, known for a long time, but little used currently. The increased interest in it is explained by the great potential of this crop, which lies in its rich chemical composition, and the possibility of using it as a source of alternative raw material in the baking industry. The possibility of using crushed spelt grain (spelt groats) in the technology of wheat bread with increased nutritional value and functional orientation is considered. A rational way of soaking spelt groats has been determined. The influence of spelt groats on the properties of the dough and quality indicators of wheat bread has been studied. A rational dosage of spelt groats has been determined, the use of which makes it possible to obtain bakery products that are as close as possible to the control sample in their physical and chemical parameters.

Highlights

The problem of improving the structure of the population nutrition by the development of mass consumption products with a high nutritional value and functional orientation is one of the most urgent in modern society and is primarily facilitated by noticeable changes in the lifestyle of the population, which have a negative impact on health
The purpose of the research was to develop a technology of wheat bread with increased nutritional value using crushed spelt grain
The objects of research are spelt groats obtained from spelt grain Triticum dicoccum (Schrank.) Schuebl., Runo variety grown in the Oryol region; bakery wheat flour of the highest grade; dough; wheat bakery products

Summary

Introduction

The problem of improving the structure of the population nutrition by the development of mass consumption products with a high nutritional value and functional orientation is one of the most urgent in modern society and is primarily facilitated by noticeable changes in the lifestyle of the population, which have a negative impact on health. The importance of this problem is confirmed by government acts that determine the state policy in the field of healthy diet. It is beyond argument that the need in functional products will increase over time

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