Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta) |
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| Affiliation: | 1. Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland;2. Department of Agronomy, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology Szczecin, Pawla IV 3 St., 71-459 Szczecin, Poland;3. Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland;1. Cornell University, Plant Breeding and Genetics Section, School of Integrative Plant Science, 240 Emerson Hall, Ithaca, NY 14853, USA;2. Organic Growers'' Research and Information-Sharing Network, 1124 County Rd 38, Bainbridge, NY 13733, USA;3. Greenmarket, GrowNYC, 100 Gold Street, Suite 3300, New York, NY 10038, USA;4. Gimme! Coffee, 506 West State Street, Ithaca, NY 14850, USA;5. King Arthur Flour, 135 US Route 5 South, Norwich, VT 05055, USA;6. Bread Alone Bakery, 2121 Ulster Avenue, Lake Katrine, NY 12449, USA;7. Wide Awake Bakery, 4361 Buck Hill Rd. S., Trumansburg, NY 14886, USA;8. Gramercy Tavern, 42 E. 20th Street, New York, NY 10003, USA;9. Pennsylvania State University, Department of Plant Science, College of Agricultural Sciences, 407 Agricultural Sciences and Industries Building, University Park, PA 16802, USA;10. North Dakota State University, Carrington Research and Extension Center, 663 Hwy. 281 NE, PO Box 219, Carrington, ND 58421, USA;11. University of Wisconsin-Madison, Department of Horticulture, 1575 Linden Drive, Madison, WI 53706, USA;1. University of Ruse “Angel Kanchev” Branch Razgrad, Blv. Aprilsko Vastanie, 47 7200, Razgrad, Bulgaria;2. Consiglio per la Ricerca in Agricoltura e l''analisi dell''economia Agraria - Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Via Forlani 3, 26866, S. Angelo Lodigiano, LO, Italy;3. Trakia University – Stara Zagora, Faculty of Technics and Technologies, Graf Ignatiev, 38, 8600, Yambol, Bulgaria;4. “St. Kliment Ohridski” University of Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov bb, 1400, Veles, Macedonia;1. Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, USA;2. Department of Plant Sciences, North Dakota State University, Fargo, ND, USA;3. Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy;1. Department of Agrotechnology, Crop Management and Agribusiness, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 8, 10-718 Olsztyn, Poland;2. Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-957 Olsztyn, Poland;3. Department of Agroecosystems, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 3, 10-719 Olsztyn, Poland;4. Department of Plant Breeding and Seed Production, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 3, 10-724 Olsztyn, Poland;1. Hans-Dieter-Belitz-Institut für Mehl- und Eiweißforschung, Lise-Meitner-Straße 34, 85354 Freising, Germany;2. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany |
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| Abstract: | This work evaluates rheological properties of dough and quality of bread prepared from the flour of ancient varieties and modern breeding lines of spelt compared to common wheat. Spelt flours of old varieties exhibited similar water absorption; the largest was noted in the STH-8 line flour. Spelt doughs had longer development time and were more stable than wheat dough. The doughs made of old spelt varieties were more resistant to extension than that produced from new lines flours. Of the spelt breads, this of the STH-8 line spelt line had the largest loaf volume but smaller than wheat bread. In addition, spelt doughs had similar porosity; the most porous was the bread baked from the Frankenkorn cv, Schwabenkorn cv and STH-8 line flours. Moreover, the crumb of the bread manufactured from the flours of spelt variety Frankenkorn and the STH 28-4614 line showed the greatest resistance to compression and the smallest compressibility. |
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| Keywords: | Spelt Flour Rheological properties of dough Textural properties of bread |
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