Dough rheological properties in relation to cracker‐making performance of organically grown spelt cultivars

Abstract

Cracker quality is highly influenced by the quality of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker-making performance and factors that influence cracker quality. For comparison, conventional commercial wheat flour was used. Results showed that the tested cultivars differed in their rheological properties. The obtained crackers were also of different qualities. The highest proportion in total variance of cracker quality (>45%) was due to geometric characteristics. The most significant parameter in cracker quality classification was the modified cookie factor. The tested spelt cultivars were able to produce crackers of acceptable quality characterised with lower snap back, higher cookie factor and lower hardness in comparison with control. But, spelt crackers developed less oven spring which negatively reflected to cracker texture. Among the flour and dough quality parameters, gluten quality parameters and zero shear viscosity were significantly correlated with most of the cracker quality attributes. Cracker-making performance of spelt B. Filip cev et al. Cracker-making performance of spelt B. Filip cev et al. Cracker-making performance of spelt B. Filip cev et al. 2361

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

“…Generally, crackers are thin, crisp and flaky; they have a low moisture content of approx. 2–3 g 100 g −1 and release a cracking or snapping noise when broken (Filipčev et al ., ; Giannou et al ., ; Sedej et al ., ). The basic ingredients of crackers include wheat flour, water, fat, salt, in some cases a low amount of sugar and leavening agents; emulsifiers, enzymes, acidulants for chemical leavening, egg, flavourings and other minor ingredients are often added to improve dough handling or final product properties.…”

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

“…The high content of nutritionally valuable components makes spelt flour suitable for the production of a wide range of food products. Although described as poorer in technological quality compared to common wheat, spelt flour is used for the production of pasta, bread, snacks and other food products [8,10,11]. In the last few years, cultivation of spelt flour has increased in Serbia, and a large number of studies have been conducted related to the protective role of the spelt husk of grain [12], for its use in bakeries [13], pasta production [14,15], as well as in solving byproduct issues by pelleting spelt grain husks [16].…”

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

“…spelta ) is one of the several species of common wheat. It is an ancient crop native to the Mediterranean region and southwest Asia (Gosine and McSweeney, 2019), able to grow in harsh ecological conditions without the use of pesticides (Filipčev et al., 2017, 2013). The protein content of spelt wheat may be higher (Frakolaki et al., 2018), but the resulting gluten network is less consistent and flexible (Bojňanská and Frančáková, 2002).…”

“…In order to address the quality problems associated with spelt flour, it is proposed to be used in mixtures with wheat flour (Filipčev et al., 2013). Moreover, a combination of flours for the production of bakery products provides various advantages, such as enhanced nutritional value and greater variety of final products (Filipčev et al., 2017).…”