Деталі
Опубліковано: Вівторок, 16 липня 2019, 10:09
Перегляди: 1099
15. APPLICATION OF SPELT FLOUR IN WHEAT BREAD TECHNOLOGY
 
Pysarets O., Biela N.
Pages: 136-141
 
Abstract
Bread is one of the main products in the human diet. For the bakery products manufacturing traditional flour from modern varieties of brass wheat of the species Triticum aestivum L. is usually used, the said having high yields, being easy to process and having high bakery properties. Bakery products made from this flour require the correction of the content of essential nutrients for the body. Flour from spelt wheat (Triticum spelta) is most similar to traditional wheat flour by its baking properties. Moreover, the nutrients of this flour have a high level of solubility, so they are easier and faster absorbed by the body. Thus, one of the directions of solving the problem of increasing the nutritional value of bread and bakery products is the development and introduction of products for functional purpose through the use of non-traditional processed grain products, namely whole-spelt flour. The purpose of this research was to establish the capability of whole-spelt flour using as a partial replacement of traditional common wheat flour in the technology of wheat bread. The indices of the technological process and the quality of bread from the whole-spelt flour and the bread from the mixture of white wheat flour (1st grade) and whole-spelt flours are determined. The bread freshness after 4, 24, 48, 72 hours after baking has been investigated with Brookfield texture analyzer. It was established that bread from a mixture of common wheat flour and whole-spelt flour has better on 33,2% specific volume in comparison with bread made only from spelt flour. It was found that bread from the wheat-spelt mix keeps freshness better than bread made only from whole-spelt flour. Data obtained on the Brookfield texture analyzer showed that the bread from the wheat-spelt mix was softer on 32,3% after 72 hours of storage than the bread made only from whole-spelt flour.
 
Key words: wheat flour, spelt flour, flour mix, bread, bread quality, staling
 
References
1. Drobot V., Mykhonik L., Semenova A, Falendysh N. (2018). Boroshno starodavnikh pshenyts, produkty pererobky krupianykh kultur ta shroty u tekhnolohii khliba: monohr [Flour of ancient wheat, cereal grains processing and bread crumbs: monograph]. Kyiv: ProfKnyha, 188 [in Ukrainian].
2. Padulosi S., Hammer K., Heller J. (1996). Hulled wheats. Rome: Proceedings of the first International Workshop on Hulled Wheats, 21-22 July 1995, Castelvecchio Pascoli, Tuscany, 262 (International Plant Genetic Resources Institute). (Promoting the conservation and use of underutilized and neglected crops; iss. 4) [in Italy].
3. Bonafaccia G., Galli V., Francisci R., Mair V., Skrabanja V., Kreft I. (2000). Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry, 68(4), 437–441.
4. Abdel-Aal E., Hucl P., Sosulski F. (1995). Compositional and nutritional characteristics of spring einkorn and spelt wheats. Cereal Chemistry, 72 (6), 621–624.
5. Bavec F., Bavec M. (2007). Organic Production and Use of Alternative Crops. New York, CRC Press, 2007, 238. (Taylor & Francis Group, LLC).
6. Tverdokhlib O., Holik O., Niniieva A., Bohuslavskyi R. (2013). Spelta i polba v orhanichnomu zemlerobstvi. [Spelt and polb in organic farming]. Posibnyk ukrainskoho khliboroba [The guide of Ukrainian grain growers]. C. 154–155. [in Ukrainian].
7. Frakolaki G., Giannou V., Topakas E., Tzia C. (2018). Chemical characterization and breadmaking potential of spelt versus wheat flour. Journal of Cereal Science, 79, 50–56.
8. Kohajdová Z., Karovičová J. (2008). Nutritional value and baking applications of spelt wheat. Article in Acta Scientiarum Polonorum, Technologia Alimentaria, 7 (3), 5–14.
9. Korczyk-Szabó J., Lacko-Bartošová M. (2013). Crumb texture of spelt bread. Journal of Central European Agriculture, 14(4), 1326–1335.
10. Drobot V., Arsen'jeva L., Bilyk O., Docenko V., Savchuk N., Syl'chuk T., Sytnyk I., Stepanenko T., Terlec'ka V., Ustynov Ju., Jurchak V. (2006). Laboratornyi praktykum z tekhnolohii khlibopekarskoho ta makaronnoho vyrobnytstv: navch. posib [Laboratory practice on bakery and macaroni technology]. Kyiv: Centr navch. lit-ry [Center for Educational Literature] 341 p. [in Ukrainian].

naas logo mes logo