Open AccessThe usage of the whole grain spelt flour in the cracker’s technology
Author(s) -
Iorgachova,
О.В. Макарова,
Kateryna Khvostenko
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1031/1/012105
Subject(s) - aroma , food science , absorption of water , wheat flour , taste , whole grains , whole wheat , mathematics , chemistry , agronomy , biology , botany
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.