The use of crushed grain of spelt in wheat bread technology

Abstract

Spelt is a valuable crop, known for a long time, but little used currently. The increased interest in it is explained by the great potential of this crop, which lies in its rich chemical composition, and the possibility of using it as a source of alternative raw material in the baking industry. The possibility of using crushed spelt grain (spelt groats) in the technology of wheat bread with increased nutritional value and functional orientation is considered. A rational way of soaking spelt groats has been determined. The influence of spelt groats on the properties of the dough and quality indicators of wheat bread has been studied. A rational dosage of spelt groats has been determined, the use of which makes it possible to obtain bakery products that are as close as possible to the control sample in their physical and chemical parameters.