2023
DOI: 10.3390/foods12162996
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Processing and Bread-Making Quality Profile of Spanish Spelt Wheat

Abstract: Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In eac… Show more

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Cited by 4 publications
(2 citation statements)
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“…Further, unveiling correlations among traits, the strong positive correlation between protein and gluten content, and gluten content and baking strength highlight the intertwined nature of these quality traits. This observation aligns with the findings of Kirouani et al [ 63 ], Al-Khayri et al [ 64 ], and Huertas-García et al [ 65 ].…”
Section: Discussionsupporting
confidence: 93%
“…Further, unveiling correlations among traits, the strong positive correlation between protein and gluten content, and gluten content and baking strength highlight the intertwined nature of these quality traits. This observation aligns with the findings of Kirouani et al [ 63 ], Al-Khayri et al [ 64 ], and Huertas-García et al [ 65 ].…”
Section: Discussionsupporting
confidence: 93%
“…In a similar approach, Huertas-García et al [4] evaluated a wide collection (eightyeight) of Spanish traditional spelt accessions for grain/ flour quality, dough, and baking traits and compared them with those of ten modern wheat cultivars (nine bread wheats and one modern spelt cultivar). In comparison with wheats, Spanish spelt accessions showed softer grains, higher protein content and gluten extensibility, and lower gluten strength.…”
mentioning
confidence: 99%