The aim of this thesis was to present the nutritional and technological properties of spelt. Spelt (Triticum spelta L.) is one of the oldest types of wheat. Interest in spelt has been increasing in recent years and wholegrain spelt flour in particular is considered a raw product of high nutritional quality. The nutritional and technological properties of spelt and wheat are most often compared by various studies. Experts have very different opinions regarding its nutritional properties. According to some, spelt has a higher content of protein, dietary fibre, vitamins, minerals and a variety of bioactive compounds, while others argue the opposite. The prevailing opinion is that a considerable amount of further research needs to be carried out for a comprehensive comparison. The variability of the results is attributed, among other things, to the variability of cultivars. The processing of spelt is also very similar to the processing of wheat. Due to its poorer milling parameters, spelt flour yield is lower than for wheat. Spelt flour is characterised by a higher gluten content, which is lower quality than wheat gluten. Spelt gluten is more stretchable, sticky and less elastic. Because of this and other technological parameters, bakery wares made using spelt are typically smaller in volume and have a more compact structure. Spelt products are therefore most commonly prepared with the addition of wheat flour.
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