Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Growing understanding of the relationship between nutrition and human health has led to an increase in consumption alternative crops, new cereal varieties foods with higher nutritional values. In this study we compared contents functional-technological properties spelt (Triticum spelta L.) bread wheat (T. aestivum whole-meal flours, obtained from genotypes grown at same field trial, their correlation 1000 kernels weight (TKW). The average values TKW for did not significantly differ, while protein wet gluten content were (18.8% 53.9% DM) than flours (12% 27.3% DM). Although richer starch (66.4% 62.5% DM), both had similar amylose amylopectin content. analysis dietary fibers showed that hemicellulose neutral detergent fiber content, as well total sugar sucrose. Water holding capacity flours. Pasting differ significantly, except peak viscosity (Vpeak) which was strongest positive reducing sugar, contrary, amylose. influence on (except acid cellulose). Correlation protein, subspecies. subspecies sugars negative impact parameters.