Nutritional value and baking application of spelt wheat
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 3
Abstract
Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities).
Authors and Affiliations
Zlatica Kohajdova, Jolana Karovicová
Keywords
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