The usage of the whole grain spelt flour in the cracker's technology
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Дата
2020
Назва журналу
Номер ISSN
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Видавець
Анотація
Nowadays there has been a revival of interest in ancient crops, such as spelt wheat,
which differs from modern varieties of wheat with more balanced chemical content. The effect
full replacement of modern wheat flour with whole grain spelt flour on the cracker`s quality was
studied. Addition of the spelt flour leads to a high sensory characteristics formation of the
product. Ancient wheat flour based samples characterized with more rich color and more intense
taste and aroma. The usage of spelt flour increased the product`s ability to water absorption
(145 %), acidity (2.0 degree), which are in the accordance with standard requirements.
The results have shown the positive effect on the nutritional value of the final product. The
highest protein content (16.44 g/100 g) was obtained for the enriched samples, there were also
an increase in micronutrients content – Fe (by 27.8 %), K (by 22.9 %), B5 (by 83.6 %). In vivo
studies have proven that consumption of the products based on whole grain spelt flour effectively
prevented the development of inflammation and dysbiosis processes. Obtained results indicate
the effectiveness of full replacement modern wheat flour with whole grain spelt flour for the
cracker`s with high nutritional value production.
Опис
Iorgachova К. The usage of the whole grain spelt flour in the cracker's technology / К. Iorgachova, O Makarova, K. Khvostenko // Intern. Conf. on Technics, Technologies and Education (ICTTE 2020), Yambol (Bulgaria), 4–6 Nov. 2020. – Yambol, 2020. – Vol. 1031: IOP Conference Series: Materials Science and Engineering. – [6 р.].
Ключові слова
spelt wheat, whole grain flour, crackers, quality, high nutritional value