Bioactive compounds in spelt bread

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads

The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on white flours (extraction rate of 70%) and dark flours (extraction rate of 100%) and baked at 200 °C for 35 min and at 240 °C for 30 min was addressed. The reducing capacity of hydrophilic extracts from white flours and breads as well as their crumbs and crusts showed double values when compared to that of lipophilic ones whilst hydrophilic and lipophilic extracts from dark breads and their parts revealed comparable levels. The dark wheat, spelt, and rye breads showed an approximately threefold higher total reducing capacity than white breads. Baking at higher temperature slightly increased the total reducing capacity of breads and the highest value was found for dark rye bread as well as its crust baked at 240 °C for 30 min. The cyclic voltammetry methodology showed to be especially suitable for screening the bread technology and allows for obtaining rapid electrochemical profiles of bread samples.

In Vitro Anther Culture for Doubled Haploid Plant Production in Spelt Wheat

Doubled haploid (DH) plant production belongs to modern biotechnology methods of plant breeding. The main advantage of DH plant production methods is the development of genetically homozygous lines in one generation, whilst in conventional breeding programmes, the development of homozygous lines requires more generations. The present chapter describes an efficient protocol for DH plant production in spelt wheat genotypes using in vitro anther culture.

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.

WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

Bread making potential of Triticum aestivum and Triticum spelta species

The aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt-wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

Utilization of in Vitro Anther Culture in Spelt Wheat Breeding

The efficiency of in vitro anther culture was screened in a full diallel population of four spelt wheat genotypes and ten F1 hybrids. Genotype dependency was observed based on the data of embryo-like structures (ELS), green-, albino plantlets. In the diallel population and ten F1 hybrids, the green plantlets production ranged from 13.75 to 85.00 and from 6.30 to 51.00, respectively. The anther culture-derived plants of F1 hybrids were grown up in the nursery. At the harvest, 436 spontaneous doubled haploid (DH) plants were identified among the 1535 anther culture-derived transplanted and grown up individual plants. The mean of spontaneous rediploidization was 28.4% which ranged from 9.76% to 54.24%. In two consecutive years, the agronomic values of 'Tonkoly.pop1' advanced line were compared with seven DH lines of 'Tonkoly.pop1' in the nursery. The DH lines achieved competitive values in comparison with 'Tonkoly.pop1' advanced line based on the 11 measured parameters (heading date, plant height, yield, hardness, width and length of seed, TKW, hulling yield, flour yield, protein and wet gluten content). These observations presage the efficient utilization of anther culture in spelt wheat breeding.

The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull-less and hulled spelt grains

BACKGROUND

In concomitance with shifts in climate conditions in recent years, an increasingly frequent emergence of Aspergillus flavus and aflatoxins in cereals has been observed. In this study the effects of temperature (15, 23, 30 and 37 °C) and water activity (a_w ) (0.85, 0.90, 0.95 and 0.99) on aflatoxin B₁ (AFB₁ ) production by A. flavus isolate inoculated on hull-less and hulled spelt grains were investigated.

RESULTS

The optimal conditions for AFB₁ biosynthesis were reached at 30 °C and a_w value of 0.99 in the all tested samples (hull-less grains, dehulled spelt grains and hulls). The AFB₁ accumulation was significantly higher in hull-less than in dehulled grains, that implicated a protective effect of spelt hulls. The levels of AFB₁ were about 10-170 times higher in hulls than in grains. In order to determine the possibility of predicting the occurrence of AFB₁ under different storage conditions mathematical models [second order polynomial (SOP) and artificial neural network (ANN)] were applied.

CONCLUSION

The achievement of such estimation facilitates further decisions on continuous monitoring of the potential hazard related to AFB₁ contamination of stored spelt-based food. The knowledge of the storage temperature and a_w effects on the AFB₁ content in spelt during the postharvest phase is of great practical importance. © 2019 Society of Chemical Industry.

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis

BACKGROUND

In the present paper, a special method for derivatization of liposoluble extract of common wheat and spelt flours was employed which enables simultaneous detection of fatty acid and non-saponifiable lipid fractions.

RESULTS

Gas chromatographic-mass spectrometric analytical data for both fractions were separately analyzed by multivariate statistical techniques to model classes of different common wheat and spelt cultivars. Cluster analysis was used, and the results obtained revealed that better discrimination of samples was achieved by analyzing the peak area after 16 min retention time (non-saponifiable lipids), rather than commonly used peak area between 12 and 16 min (fatty acid fraction), due to more distinctive positions of points in factor space, even though the distances between points for fatty acid fraction (12-16 min) were greater. Similar results were obtained by principal components analysis, where all wheat points almost coincided whereas spelt showed good discrimination.

CONCLUSION

Comparison of chromatogram areas for non-saponifiable lipid fraction between common and spelt wheat showed a statistically high difference and hence has a potential for use in authenticity control.