Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 7 (3) 2008 pp. 5-14

Zlatica Kohajdova, Jolana Karovicova

Slovak University of Technology in Bratislava

Nutritional value and baking application of spelt wheat

Abstract Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities).
Keywords: spelt wheat, nutrition value, application, cereal technology
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MLA Kohajdova, Zlatica, and Jolana Karovicova. "Nutritional value and baking application of spelt wheat." Acta Sci.Pol. Technol. Aliment. 7.3 (2008): 5-14.
APA Kohajdova Z., Karovicova J. (2008). Nutritional value and baking application of spelt wheat. Acta Sci.Pol. Technol. Aliment. 7 (3), 5-14
ISO 690 KOHAJDOVA, Zlatica, KAROVICOVA, Jolana. Nutritional value and baking application of spelt wheat. Acta Sci.Pol. Technol. Aliment., 2008, 7.3: 5-14.