Comprehensive analysis of spelt flour composition and breadmaking quality

Spelt is an ancient wheat variety with less-developed and less-studied baking properties. We developed an optimised baking procedure for spelt and analysed 30 spelt lines from three locations each for dough and baking quality as well as protein and starch composition. Spelt dough with 3% yeast, a mixing rate of 40 rpm, and a dough consistency of 350 BU produced the highest specific bread volume. Overall, the environment had a greater impact on most parameters than genetics. Correlation analysis revealed positive correlations between crude protein, gliadins, α-gliadins, and γ-gliadins and the maximum torque in the GlutoPeak test, respectively, as well as water absorption. Regarding baking quality, we did not find a significant and high correlation between the specific bread volume and any of the analysed analytical parameters, except for the composition of high-molecular-weight glutenin subunits (HMW-GS). Lines with HMW-GS Dx5+Dy10 produced bread with a higher specific bread volume than those with the combination Dx2+Dy12. Our study shows that gluten quality parameters, such as HMW-GS composition, better indicate baking quality in spelt than does the quantitative protein composition. • Spelt produces high bread volume at 40 rpm, a consistency of 350 BU and 3% yeast • Crude protein and gliadin types are positively correlated with maximum torque • No significant correlation between analytical parameters and baking quality • Samples with HMW-GS Dx5+Dy10 produce a higher bread volume than Dx2+Dy12