WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES
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DOI: 10.15673/fst.v14i1.1646
Abstract: The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It… read more here.
Keywords: wheat flour; spelt flour; wheat; wheat spelt ... See more keywords
Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread
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DOI: 10.3390/antiox12020487
Abstract: The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type… read more here.
Keywords: bioprocessed spelt; wheat; bioaccessibility; spelt flour ... See more keywords
Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread
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DOI: 10.3390/molecules28083428
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… read more here.
Keywords: flour improves; wholegrain spelt; spelt flour; bioprocessed wholegrain ... See more keywords