New Products Based on Spelt for Restaurant Sector Sakhno, O. S.; Hryshchuk, O. O.; Furmanova, Y. P. ...
Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï,
04/2019, Letnik:
21, Številka:
91
Journal Article
Recenzirano
Odprti dostop
The spelt processed products that are presented on the Ukrainian food market have been analyzed in the paper. The comparative characteristics of chemical composition of spelt products – wholemeal ...flour, grits, flakes, bran – with same wheat and oat products have been investigated. Spelt flour and flakes are proposed for applying at the restaurant establishments. Authors havedeveloped technology of baked products for special dietician consumption – spelt crisp bread and spelt sweet bar as well. Spelt crisp bread contains linseed, sunflower seed, spices (cilantro, curcuma), herbs (fennel, parsley). Technology of this bread includes such operations as grinding of cleaned seeds, sifting of bran and flour, mixing of dry components, adding of kefir and water. Duration of first fermentation is 20 minutes, then rectangular shaping (5×13 cm) and drying at 80 oC during 4…5 hours, then cooling at ambient temperature near 30 min. Caloric value of spelt crisp bread is 260 kCal. Sensorial parameters of spelt crisp bread – rectangular shape, light brown colour, smooth top with inclusion of linseed and sunflower seed, pleasant taste and spicy aroma, crisp crust and thick texture. Sweet spelt bar is an example of beneficial sweets. It contains sunflower seed and pumpkin seed, nuts (walnut and almond), date, honey and sesame. Caloric value of spelt sweet bar is 220 kCal. Technology of this bread includes such operations as drying of spelt flakes at 120 oC during 2 min and further cooling, soaking of date in hot water during 3 min, removing of stone and grinding. Walnut is inspected due to the absence of walnut shell, almond is soaking for 3 hours, then parboiled and grinded. All ingredients are mixed during 5 min with honey. Then bar is rectangular shaping and served. Such bar has rectangular shape, ribbed top, crisp texture, light brown colour and intense walnut aroma.
Background
Triticum spelta L. (family Poaceae) is an ancient grain, which had been used for nutrition in the past but was eventually substituted, together with other related grains, for bread wheat ...(Triticum aestivum L.). The main reasons for its substitution are higher yield and economic gain in favor of bread wheat. With the belief that the extract of young spelt grass contains a sufficient amount of key nutrients, which contribute to beneficial effects on human health, research was conducted on 27 samples of young spelt grass extracts. For each sample extracted from young spelt grass cultivated under different conditions (irrigation, lighting, harvest), its nutritional composition, the content of biologically active substances and antioxidant activities were determined, with a comparison of the obtained results.
Results
In this two‐year study several nutrients, the content of major and trace minerals, antioxidant activity and pigment, and polyphenolic and flavonoid contents were analyzed and how the different growth factors influence them. Young spelt grass extract has a relatively high amount of functional ingredients, such as potassium, phosphorus, manganese, chromium, polyphenols and flavonoids. Chlorophyll a and b and pheophytin were the main pigments in the young spelt grass extract. All of these constituents exhibit antioxidant activity, which is important for a healthy lifestyle and protection against diseases.
Conclusion
This extract is a rich source of some major (potassium and phosphorus) and trace (manganese and chromium) elements, pigments, polyphenols and flavonoids. The antioxidant potential of the young spelt grass extract was positively correlated with their phenolic and flavonoid content. Accordingly, this composition of biologically active substances offers various ways of using this extract in the field of nutrition‐like dietary supplements.
A sustainable and wholesome food supply is the most important incentive that has led to an increasing interest in ancient wheats over the past few decades. Domestication of wheat, followed by ...breeding efforts, largely over the past 2 centuries, has resulted in yield increases but with grain quality deterioration due to the reduction of protein, vitamins, and minerals in grains. It has also resulted in a decrease in food diversity due to the loss of genetic variation in the cultivated wheat gene pool. Ancient hulled wheats, einkorn, emmer, and spelt are among the early cereals that were domesticated in their places of origin in the Fertile Crescent of the Middle East where their wild predecessors still grow. The ancient wheats had a long history as part of human diet, and played an important role as a major source of food for the early civilizations in that region. The risks of genetic erosion of crop plants and the associated likely consequences for agriculture now call for revitalization of the unrealized potentials of ancestral species like einkorn, emmer, and spelt wheat, the domesticated ancestors of modern durum and bread wheats. These ancestors need to be exploited to maximize the sustainable supply of grain protein, fiber, minerals, and phytochemicals. In addition, ancient wheat biodiversity can be utilized to ensure sustainable wheat production in the context of climate change and low‐input organic farming systems. This review provides a holistic synthesis of the information on ancient wheats to facilitate a greater exploitation of their potential benefits.
Spelt flour has become increasingly popular due to its superior nutritional properties. Aim of this work was to conduct a comparative evaluation of the chemical composition of wheat and spelt flour, ...their dough rheology and breadmaking properties. Flours’ comparison included the determination of their moisture, ash, protein, gluten, gliadin, glutenin, starch and total carbohydrates content. Their rheological properties were also analyzed through farinograph and extensiograph. The protein fractions of the two flours were evaluated by electrophoresis. Finally, each flour was separately used for breadmaking and the characteristics of the resulting bakery products (specific volume, dough swelling, crust and crumb color, hardness and water activity), were evaluated. Although spelt flour has higher protein content, it contains less gluten, while wheat flour provides a stronger and more elastic dough with superior breadmaking properties. Bread from spelt flour exhibits lower specific volume, darker crumb and crust color and increased crust and crumb hardness.
•Chemical composition, dough rheology and breadmaking potential of wheat and spelt flour are compared.•Spelt flour has higher protein content but less gluten than wheat flour.•Wheat dough is stronger and more elastic and has superior breadmaking potential.•Spelt samples have lower specific volume and less appealing sensory characteristics.•Breadmaking potential of spelt flour can be enhanced if combined with wheat flour.
The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two ...consortia were set up, containing a yeast strain (either a commercial Saccharomyces cerevisiae strain or a maltose-negative Kazachstania unispora strain) and two strains of Lactic Acid Bacteria (LAB), belonging to Weissella cibaria and Pediococcus pentosaceus species. The ability to grow in co-culture was investigated, and no inhibitions were recorded between the LAB and yeasts, that grew in proportions deemed desirable for sourdoughs. The performance of the two consortia was assessed in a spelt-based sourdough bread, and the leavening behavior, bread volume and crumb softness, shelf life and consumer preference were assessed. The product obtained with the consortium containing S. cerevisiae had superior crumb texture that was maintained through 5 d of storage, and was well accepted by the consumers. Furthermore, both consortia improved the mold free shelf-life when challenged with common cereal contaminants. The data showed that selected starter cultures have a good potential in improving the quality of bakery products obtained with flours that have a poor technological performance, such as spelt, but interesting nutritional properties and sustainable cultivation.
•Two novel microbial consortia for spelt based sourdough bread were set up.•The consortia were stable with no inhibitions recorded.•Strains of Weissella cibaria and Pediococcus pentosaceus improved bread texture.•The consortia improved the mold-free shelf-life.
The aim of the present study was to test the suitability of different grain commodities, i.e., common wheat (Triticum aestivum), millet (Panicum miliaceum), spelt (Triticum aestivum ssp. spelta), and ...buckwheat (Fagopyrum esculentum) as hosts for the rice weevil (Sitophilus oryzae). We monitored weevil mortality and progeny emergence. Two different amounts of grains (50 g and 100 g) were applied. The experimental units were stored at three temperatures (15, 20, and 25 °C) and at two relative humidities (RHs) (55 and 75%), for a total of six combinations. Mortality was assessed on the 7th, 14th and 21st days after exposure. After 56 days, we determined progeny emergence. We determined that weevil mortality was correlated to temperature, RH, grain commodity, grain quantity and exposure duration. In general, mortality counts were higher at lower grain quantities. The mortality and progeny emergence were highest in wheat grain, since wheat grain is the most suitable host. Progeny production (emergence) was highest at 25 °C. Only a few individuals emerged from buckwheat and millet.
•Grain variety influenced on mortality and progeny emergence.•Influence of temperature was detected, higher temperatures cause higher emergence of progeny.•Grain characteristics are an important factor of mortality and progeny production.
•Fusarium mycotoxin concentration were 7–10 times lower than the EU-MCLs.•Ochratoxin A concentrations in 31% of flour samples were above the EU-MCL.•Organic and conventional wheat flour had similar ...mycotoxin concentrations.•Spelt and common wheat flour had similar mycotoxin concentrations.•Whole-grain had 124% higher T-2/HT-2 toxin concentrations than white flour.
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands.
Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 µg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
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