Skip to main content
SpringerLink
Log in

Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Poutanen K (2012) Past and future of cereal grains as food for health. Trends Food Sci Technol 25(2):58–62. https://doi.org/10.1016/j.tifs.2012.02.003

    Article  CAS  Google Scholar 

  2. Lafiandra D, Riccardi G, Shewry PR (2014) Improving cereal grain carbohydrates for diet and health. J Cereal Sci 59(3):312–326. https://doi.org/10.1016/j.jcs.2014.01.001

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  3. Rosa-Sibakov N, Poutanen K, Micard V (2015) How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends Food Sci Technol 41(2):118–134

    Article  CAS  Google Scholar 

  4. McFadden ES, Sears ER (1946) The artificial synthesis of Triticum spelta (Abstr.). Genet Resour Crop Evol 13:26–27

    Google Scholar 

  5. Huerga Melcón P (2012) Vavilov en Asturias: una historia en torno a la escanda. Nómadas. Revista Crítica de Ciencias Sociales y Jurídicas, vol 33

  6. Elia Martínez M (2007) Estudios previos a la mejora genética de la escanda (Tritcum spelta L.): uso de la colección española. Tesis Doctoral. Universitat de Lleida. Escola Técnica Superior d’Enginyeria Agraria. Universitat de Lleia. Capítulo 1: La escanda asturiana. Etnografía

  7. Arzani A, Ashraf M (2017) Cultivated ancient wheats (Triticum spp.): a potential source of health-beneficial food products. Compr Rev Food Sci Food Saf 16(3):477–488. https://doi.org/10.1111/1541-4337.12262

    Article  Google Scholar 

  8. Escarnot E, Jacquemin JM, Agneessens R, Paquot M (2012) Comparative study of the content and profiles of macronutrients in spelt and wheat, a review. Biotechnol Agron Soc Environ 16(2):243–256

    Google Scholar 

  9. Bojnanská T, Francaková H (2002) The use of spelt wheat (Triticum spelta L.) for baking applications. Rostlinná Výroba 48(4):141–147

    Google Scholar 

  10. Kohajdová Z, Karovičová J (2008) Nutritional value and baking applications of spelt wheat. Acta Sci Pol Technol Aliment 7(3):5–14

    Google Scholar 

  11. Gómez-Becerra HF, Erdem H, Yazici A, Tutus Y, Torun B, Ozturk L, Cakmak I (2010) Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments. J Cereal Sci 52(3):342–349. https://doi.org/10.1016/j.jcs.2010.05.003

    Article  CAS  Google Scholar 

  12. Callejo MJ, Benavente E, Ezpeleta JI, Laguna MJ, Carrillo JM, Rodríguez-Quijano M (2016) Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads. J Cereal Sci 68:38–45

    Article  CAS  Google Scholar 

  13. Filipčev B, Šimurina O, Bodroža-Solarov M, Obreht D (2013) Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers. Hemijska Industrija 67(3):443–453

    Article  CAS  Google Scholar 

  14. Callejo MJ, Vargas-Kostiuk ME, Rodríguez-Quijano M (2015) Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat. J Cereal Sci 61:55–62. https://doi.org/10.1016/j.jcs.2014.09.008

    Article  Google Scholar 

  15. AACC International. approved methods of analysis of american association of cereal chemists, 11th Ed. Methods 08-01.01, 10-05.01, 44-15.02, 74-09.01, 44-15a. AACC International, St. Paul

  16. Gil MJ, Callejo MJ, Rodríguez G, Ruiz MV (1999) Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity. Zeitschrift für Lebensmitteluntersuchung und-Forschung A 208(5):394–399

    Article  CAS  Google Scholar 

  17. Lassoued N, Delarue J, Launay B, Michon C (2008) Baked product texture: correlations between instrumental and sensory characterization using Flash Profile. J Cereal Sci 48(1):133–143. https://doi.org/10.1016/j.jcs.2007.08.014

    Article  Google Scholar 

  18. SAS Institute Inc (1996) The SAS System for Windows 6.12 Ed. SAS Institute Inc. (ed.). Cary

  19. Di Rienzo JA, Casanoves F, Balzarini MG, González L, Tablada M, Robledo CW (2013) InfoStat versión 2013. Grupo InfoStat, FCA, Universidad Nacional de Córdoba, Argentina

  20. Schober TJ, Bean SR, Kuhn M (2006) Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: a rheological and size-exclusion high-performance liquid chromatography study. J Cereal Sci 44(2):161–173. https://doi.org/10.1016/j.jcs.2006.05.007

    Article  CAS  Google Scholar 

  21. Hammed AM, Simsek S (2014) Hulled wheats: a review of nutritional properties and processing methods. Cereal Chem 91(2):97–104. https://doi.org/10.1094/CCHEM-09-13-0179-RW

    Article  CAS  Google Scholar 

  22. Wilson JD, Bechtel DB, Wilson GWT, Seib PA (2008) Bread quality of spelt wheat and its starch. Cereal Chem 85(5):629–638. https://doi.org/10.1094/CCHEM-85-5-0629

    Article  CAS  Google Scholar 

  23. Frakolaki G, Giannou V, Topakas Eand Tzia C (2018) Chemical characterization and breadmaking potential of spelt versus wheat flour. J Cereal Sci 79:50–56. https://doi.org/10.1016/j.jcs.2017.08.023

    Article  CAS  Google Scholar 

  24. Pasqualone A, Piergiovanni AR, Caponio F, Paradiso VM, Summo C, Simeone R (2011) Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. Food Sci Technol Int 17(2):135–142. https://doi.org/10.1177/1082013210381547

    Article  CAS  PubMed  Google Scholar 

  25. Pruska Kedzior A, Kedzior Z, Klockiewicz Kaminska E (2008) Comparison of viscoelastic properties of gluten from spelt and common wheat. Eur Food Res Technol 227(1):199–207

    Article  CAS  Google Scholar 

  26. Zhang P, He Z, Chen D, Zhang Y, Larroque OR, Xia X (2007) Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread. J Cereal Sci 46(1):1–10. https://doi.org/10.1016/j.jcs.2006.10.007

    Article  CAS  Google Scholar 

  27. Barak S, Mudgil D, Khatkar BS (2013) Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT Food Sci Technol 51(1):211–217. https://doi.org/10.1016/j.jcs.2006.10.007

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank the Diputación Foral de Álava for their collaboration with this work. This work was supported by Grant no. AGL 2016-77149 from the Spanish Ministry of Economy, Industry and Competitiveness.

Author information

Authors and Affiliations

  1. Department of Chemistry and Food Technology, UPM, Ciudad Universitaria, 28040, Madrid, Spain

    María Jesús Callejo & María-Eugenia Vargas-Kostiuk

  2. Unit of Genetics, Department of Biotechnology–Plant Biology, UPM, Ciudad Universitaria, 28040, Madrid, Spain

    Marta Rodríguez-Quijano

  3. CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

  4. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

  5. Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

Authors
  1. María Jesús Callejo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María-Eugenia Vargas-Kostiuk
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Miguel Ribeiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marta Rodríguez-Quijano
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to María Jesús Callejo.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human and animal subjects.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Callejo, M.J., Vargas-Kostiuk, ME., Ribeiro, M. et al. Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation. Eur Food Res Technol 245, 1399–1408 (2019). https://doi.org/10.1007/s00217-019-03268-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03268-2

Keywords

Search

Navigation