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

Abstract

Spelt varieties were tested in 2010 and 2011 for dough rheology, bread-making and allelic gene composition coding for HMW glutenin subunits in order to evaluate the baseline of their baking potential, as well as the suitability for its growth under organic conditions. Results showed that the tested genotypes had high protein and gluten contents, but varying gluten index exhibited moderate to poor rheological properties characterized with short dough stabilities. The spelt varieties showed typical bread yields, low specific volumes, and large variation in crumb firmness. Their bread-making potential was mostly associated with dough strength and tenacity. The majority of traits were significantly affected by genotype, year and their interaction. Genotype 1 and Genotype 3 showed moderate suitability for bread-making applications, whereas Genotype 2 had poor performance which was in agreement with their genetic potential as determined by the allelic composition. Spelt Genotype 3 showed the highest response to the tested dough strengthening improvers (ascorbic acid, transglutaminase, and glucose oxidase). All tested varieties were most responsive to the action of ascorbic acid.

Keywords

• spelt
• dough rheology
• bread making
• ascorbic acid
• transglutaminase
• glucose oxidase