Tags

Type your tag names separated by a space and hit enter

Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
J Agric Food Chem. 2001 Jan; 49(1):497-500.JA

Abstract

Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P < 0.05) rapidly digestible starch than the WMSB and later on also more starch than in WWB and SSKB, respectively. The WMSB had the lowest hydrolysis index (HI = 95.7). However, the result did not differ significantly from that in the reference common wheat bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6).

Authors+Show Affiliations

Biotechnical Faculty, University of Ljubljana, P.O. Box 2995, SI-1001 Ljubljana, Slovenia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11170617

Citation

Skrabanja, V, et al. "Effect of Spelt Wheat Flour and Kernel On Bread Composition and Nutritional Characteristics." Journal of Agricultural and Food Chemistry, vol. 49, no. 1, 2001, pp. 497-500.
Skrabanja V, Kovac B, Golob T, et al. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. J Agric Food Chem. 2001;49(1):497-500.
Skrabanja, V., Kovac, B., Golob, T., Liljeberg Elmståhl, H. G., Björck, I. M., & Kreft, I. (2001). Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. Journal of Agricultural and Food Chemistry, 49(1), 497-500.
Skrabanja V, et al. Effect of Spelt Wheat Flour and Kernel On Bread Composition and Nutritional Characteristics. J Agric Food Chem. 2001;49(1):497-500. PubMed PMID: 11170617.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. AU - Skrabanja,V, AU - Kovac,B, AU - Golob,T, AU - Liljeberg Elmståhl,H G, AU - Björck,I M, AU - Kreft,I, PY - 2001/2/15/pubmed PY - 2001/6/22/medline PY - 2001/2/15/entrez SP - 497 EP - 500 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 1 N2 - Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P < 0.05) rapidly digestible starch than the WMSB and later on also more starch than in WWB and SSKB, respectively. The WMSB had the lowest hydrolysis index (HI = 95.7). However, the result did not differ significantly from that in the reference common wheat bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11170617/Effect_of_spelt_wheat_flour_and_kernel_on_bread_composition_and_nutritional_characteristics_ L2 - https://doi.org/10.1021/jf000819w DB - PRIME DP - Unbound Medicine ER -