Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.

ABSTRACT: In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt fl

SUBMITTER: Mencin M 

PROVIDER: S-EPMC10146097 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature