Wheat-Spelt Flour of Type 600 With Improving Bakery Properties

Abstract

The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking

“…Similarly to our study, no significant differences were found between bread wheat and spelt [Szafrańska et al, 2015]. However, in the work of Zhygunov et al [2020], spelt flours differed significantly in amylolytic activity and hot gel stability. Spelt flours had higher C4 values, and the difference between C3 and C4 was very small, which points to high thermal stability of starch gel.…”

Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland

“…The second factor was the sowing density: 200, 300, and 400 live grains m −2 . The third factor was the split application of N fertilizer in the spring in the full tillering stage (FT; BBCH [22][23][24][25] and in the first node stage (FN; BBCH 30-31) at 40 + 100, 70 + 70, and 100 + 40 kg ha −1 (Pulan, Grupa Azoty SA, Puławy, Poland; ammonium nitrate, 34% N). The third split of N fertilizer (40 kg ha −1 ) was applied in the "flag leaf just visible, but still rolled" stage (BBCH 37) (Pulan, Grupa Azoty SA, Puławy, Poland; ammonium nitrate, 34% N).…”

“…The processing suitability of flour is partly determined by its crude ash content [20][21][22][23]. The crude ash content could be low in flour for baking light cakes and higher in bread flour [24]. In Poland, flours are classified into types based on their crude ash content (for example, type 450 is light cake flour, type 750 is bread flour, and 2000 is whole-wheat flour) [16].…”

Structural and mechanical parameters of the dough semi-finished product for culinary flour products

“…В останні роки спостерігається потреба зниження рівня споживання пшеничного борошна та підвищення біологічної цінності хлібобулочних та борошняних виробів для покращення здоров'я людини із використанням альтернативних видів борошна: житнього, гречаного, рисового, мигдального вісяного, полб'яного, пшенично-спельтового, конопляного, соєвого тощо (Iorgachova et al, 2018;Medvedeva, 2018;Demіchkovs'ka, 2019;Moeini et al, 2020;Iorgacheva & Sokolova, 2020;Zhygunov et al, 2020;Zaparenko et al, 2020;Judіna et al, 2020).…”