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Bioactive compounds in spelt bread

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Abstract

In this study the milling and baking characteristics of ten strains of spelt wheat (Triticum aestivum ssp. spelta) originated from Polish breeding were shown. Evaluation of the grain included test weight, vitreousness and hardness. White spelt flour with extraction rate of 65–70% was characterized through the analyses of ash, protein, wet gluten and starch contents as well as Farinograph test, Amylograph test and falling number. Most of spelt wheat varieties investigated demonstrated good milling properties and high baking quality. The spelt breads were analyzed for their potential beneficial components, including total phenolic compounds (TPC) and flavonoids (TF), tocopherols (T) and tocotrienols (T3), inositol phosphates (IP) and reduced (GSH) and oxidized (GSSG) glutathione, and then compared to commercial wheat roll based on wheat flour with extraction rate of approximately 70%. The comparison of the bioactive compounds content between spelt breads and wheat showed a similar level of TPC, TF and GSH. The tocopherols and tocotrienols content in spelt bread was about twice lower when compared to wheat roll. Moreover, spelt wheat bread formulated from flour originated from STH 915 strain showed higher content of inositol phosphates when compared to wheat roll and to those breads from flour of STH 975 and STH 974 strains.

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Acknowledgments

The work was funded in part by research grant No. PBZ-KBN-094/P06/2003/13 from the Polish State Committee for Scientific Research and statutory funds of the Department of Food Technology of the Institute of Animal Reproduction and Food Research of Polish Academy of Sciences. This article is a part of the Ph.D. thesis of A. Michalska.

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Authors and Affiliations

  1. Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, Olsztyn 5, 10-747, Poland

    Henryk Zieliński & Anna Michalska

  2. Warsaw Agricultural University, 02-787, Warsaw, Poland

    Alicja Ceglińska

Authors
  1. Henryk Zieliński
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  2. Alicja Ceglińska
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  3. Anna Michalska
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Correspondence to Henryk Zieliński.

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Zieliński, H., Ceglińska, A. & Michalska, A. Bioactive compounds in spelt bread. Eur Food Res Technol 226, 537–544 (2008). https://doi.org/10.1007/s00217-007-0568-1

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  • DOI: https://doi.org/10.1007/s00217-007-0568-1

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