The use of spelt wheat (Triticum spelta L.) for baking applications
T. Bojňanská, H. Frančákováhttps://doi.org/10.17221/4212-PSECitation:Bojňanská T., Frančáková H. (2002): The use of spelt wheat (Triticum spelta L.) for baking applications. Plant Soil Environ., 48: 141-147.
Five cultivars of spelt wheat (Rouquin, Bauländer Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators. Three-year values of the indirect indicators have been statistically processed by the analysis of variance. Based on the results obtained we can say that all evaluated indicators except the extensibility of gluten were significantly influenced mainly by the year of growing. The cultivar itself was a less important source of variance, although some values of important indicators differed significantly according to cultivars. Based on indirect indicators such as the content of wet gluten, its extensibility and swelling, the content of N-substances, the sedimentation test in the modification with SDS, the falling number and the content of starch, the cultivars Schwabenkorn and Rouquin are considered as the most suitable and of the highest quality. In general all the cultivars of Triticum spelta L. showed high contents of N-substances (x = 15.46%) and wet gluten contents (x = 37.12%). Their disadvantages are lower swelling values (x = 9.3 ml) and lower sedimentation values (x = 37.4 ml) which have a negative influence on the bread volume and the specific volume (under 310 ml.100 g–1). The predicted good baking quality of Schwabenkorn has been comfirmed in a baking experiment (direct method of evaluating the baking quality). There were good baking quality results for Bauländer Spelz as well. Unexpectedly bad results have been found with Rouquin, which showed the lowest water absorbing capacity of flour, the lowest bread volume, specific volume and baking extraction. The bread was just acceptable as far as taste is concerned. The baking from Holstenkorn was evaluated as excellent.Keywords:
spelt wheat (Triticum spelta L.); technological quality; baking quality