Spelt vs common wheat: potential advantages and benefits

• Autorzy: Marija Bodroža Solarov , Bojana Filipčev
• Języki publikacji: EN

Abstrakty

EN

This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable bread-making performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.(original abstract)

Słowa kluczowe

EN

Food security; Corn; Quality of technological process

PL

Bezpieczeństwo żywnościowe; Zboża; Jakość procesu technologicznego

• Czasopismo: Acta Innovations
• Rocznik: 2020
• Numer: nr 35
• Strony: 57--64

Twórcy

autor

Marija Bodroža Solarov

• University of Novi Sad, Institute of Food Technology

autor

Bojana Filipčev

• University of Novi Sad, Institute of Food Technology

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Identyfikatory

DOI

https://doi.org/10.32933/ActaInnovations.35.4