Technology of spelt flour production and comprehensive evaluation of its baking properties

This article investigates the technological and baking properties of flour obtained from spelt wheat (Triticum dicoccum Schrank). In the course of the study, spelt flour was produced using different milling methods (disintegrator and CD1 system), and its structural-mechanical, thermomechanical, and rheological properties were comprehensively evaluated. Structural characteristics were determined using a CT-2 structure analyzer, thermomechanical behavior was studied with a Mixolab 2 device, and dough gas-forming and gas-retention capacities were assessed using a Reo F4 rheofermentometer. The results demonstrated that the degree of flour grinding significantly affects its plasticity, elasticity, water absorption capacity, gluten strength, and amylase activity. Spelt flour ground in a disintegrator was characterized by high plasticity and gas-retention capacity, while flour obtained using the CD1 system formed a denser and more structurally stable system. The quality of the powdered spelt flour was determined through test baking, and the optimal variant, selected as high-quality according to standard indicators, was identified. The control sample exhibited the most optimal rheological characteristics. The findings confirm the potential of spelt flour for use in the production of functional and bakery products and provide a scientific basis for optimizing its processing technology.

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