Bioactive compounds in spelt bread.

摘要

Milling and baking properties of 10 strains of spelt wheat (Triticum aestivum ssp. spelta) originating in Poland were investigated. Evaluation of the grain included test wt., vitreousness and hardness. White spelt flour with an extraction rate of 65-70% was characterized by analyses of ash, protein, wet gluten and starch contents, as well as Farinograph tests, Amylograph tests and falling number. Most of the spelt wheat varieties investigated demonstrated good milling properties and high baking quality. The spelt breads were analysed for potential beneficial components, including total phenolic compounds (TPC), total flavonoids (TF), tocopherols (T), tocotrienols (T3), inositol phosphates (IP) reduced glutathione (GSH) and oxidized glutathione (GSSG), and then compared to commercial wheat rolls based on wheat flour with an extraction rate of approx. 70%. Similar levels of TPC, TF and GSH were found in spelt bread and commercial wheat rolls. Tocopherol and tocotrienol levels in spelt bread were approx. half those found in wheat rolls. Moreover, spelt wheat bread made from strain STH 915 flour had higher contents of inositol phosphates than wheat rolls or spelt breads made from STH 975 and STH 974 strains.