Technological properties of spelt wheat.
Abstract
Spelt wheat is an environmentally and nutritionally interesting alternative in plant production. Increasing cultivation and use of spelt demand suitable methods for evaluation of spelt varieties which allow the classification of different quality types. The usual standard methods for milling and baking of wheat flour had to be adapted due to the qualitative differences between these cereals. Various milling and baking trials under different conditions as well as chemical - and physical analyses of the products led to the establishing of a method for the characterisation of spelt wheat varieties. Moreover technological properties of spelt flour of low ash content could be obtained.
keywords baking test milling test spelt wheat
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.05.1997 - 31.12.1999
BOKU partners
External partners
AGES - Österreichische Agentur für Gesundheit und Ernährungssicherheit GmbH
Dr. M. Werteker
coordinator