INDIRECT BAKING QUALITY AND RHEOLOGICAL PROPERTIES OF SPELT WHEAT (TRITICUM SPELTA L.) PUBLISHEDMagdaléna Lacko-Bartošová, Joanna Korczyk-Szabó
Spelt (Triticum spelta L.) has undergone a renaissance as a niche product. This may be due to the perception that it is a “healthier”, more “natural”, or less “over-bred” grain than modern wheat. For a couple of years, the breeders have again taken an interest in spelt because of its better resistance to the influence of the environment. A field stationary experiment was carried out at the Research Experimental Station of the Slovak University of Agriculture in Dolná Malanta near Nitra. Eight spelt wheat cultivars (Altgold, Bauländer Spelz, Franckenkorn, Holstenkorn, Ostro, Rouquin, Rubiota, Schwabenkorn) were cultivated in ecological farming system without fertilization and any chemical treatment. The work reports on the results from studying the indirect baking quality indicators (wet gluten content, gluten index (ICC 155,158; AACC38-12), swelling of gluten (STN 461011-9), exstensibility of gluten (STN 461011-9, AACC 54-24), falling number (ICC 107/1; AACC56-81B), Zeleny test (ICC 116/1) and dough parameters (water absorption, dough development time, dough stability and softening, quality number) during a four-year research (from 2005 to 2008). Farinogram test was conducted using ICC standard method No 115/1. All evaluated indirect baking quality parameters were depended on the variety and weather conditions. Spelt wheat was rich in the content of wet gluten. More than 45% was found in Altgold, Ostro and Rubiota. Very tensile gluten of spelt wheat was of standard quality. GI higher than 50% was determined in Altgold, Franckenkorn, Holstenkorn and Rouquin. Rheological properties of wheat flour dough are essential for the successful manufacturing of bakery products because they determine its behaviour during mechanical handling, thereby affecting the quality of the finished products. Statistical analysis showed significant influence of the variety and year also on dough properties. Dough of spelt wheat was developed in short time period, characterized with low stability and weak resistance to over mixing. On the basic of all parameters of rheological analysis the best results was obtained in Franckenkorn. The normal air temperatures and sufficient precipitation of 2008 reflected into the best dough properties of spelt wheat when compared with other years of growing. Further it was found that dough prepared from spelt flour were very soft and sticky during kneading. This fact can be explained thereby that rheological properties of spelt gluten are predominated by gliadins as a very sticky monomeric plasticizer . Currently, there is considerable interest in the use of spelt for food destined for health, its distinctive taste attributes and organic food markers.
spelt, rheological properties, indirect baking quality indicators