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Food and Feed Research
2012, vol. 39, iss. 2, pp. 61-68
article language: English
document type: Original Paper
published on: 22/03/2013
Characterization of organically grown spelt cultivars for cracker-making applications
Institute for Food Technology, Novi Sad

e-mail: bojana.filipcev@fins.uns.ac.rs

Project

New products based on cereals and pseudocereals from organic production (MESTD - 46005)

Abstract

The shifting of eating patterns towards more natural and healthy foods governed by health concerns has created a need to broaden the assortment of organic food offered in retail markets. Among cereals, spelt wheat has emerged as a promising alternative due to its suitability for growing under conditions employing environment friendly practices. Spelt is mostly consumed as bread although its bread-making ability is much poorer in comparison to common wheat. Crackers are popular unsweetened biscuits which production requires weaker flours than those necessary in bread-making but stronger than those in cookie-making. Thus, it seemed challenging to investigate the cracker-making ability of spelt. In this paper, two spelt accessions (differing in bread-making performance) grown under organic conditions were evaluated. It was found that spelt crackers showed lower tendency towards shape deformation but had lower oven spring. Spelt crackers developed less hard textures without impairing their fracturability in comparison to a cracker made from common wheat.

Keywords

cracker; spelt; flour; snap back; hardness

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