Authors : S.A. Leonova, E.V. Badamshina, E.P. Meleshkina, A.L. Weber, O.Y. Kaluzhina, I.S. Vitol, A.A. Chernenkova and D.T. Gaifullina
Abstract: The physico-chemical, technological properties and chemical composition of 3 varieties and 12 breeding lines of spelta were studied and compared with wheat. All the samples studied are characterized by a high grain unit with a mass of 1,000 grains while the grain glassiness and hardness values are at an average level. We noted very high indices of the mass fraction of gluten (35.9-39.5%) and protein (13.57-16.85%), however, the quality of gluten is very low. Most of the spelta samples studied showed low falling number which makes it possible to use the flour from it in breadmaking only in combination with wheat flour. An increased protein content (13.55-16.83%), total sugar (3.15-4.88%) and fat (2.42-3.19%) in the samples studied, as well as a high content of vitamin C and beta-carotene. The recipes and technological parameters of flour, flakes, bread and biscuit on the basis of spelta were developed.
S.A. Leonova, E.V. Badamshina, E.P. Meleshkina, A.L. Weber, O.Y. Kaluzhina, I.S. Vitol, A.A. Chernenkova and D.T. Gaifullina, 2018. Spelta as Raw Material for Food Industry and Peculiarities of its Processing. Journal of Engineering and Applied Sciences, 13: 8300-8309.