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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

hemijska industrija

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