Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% germinated + enzymatic treated spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% germinated + fermented spelt flour (GFB5) and 5% pasteurised germinated + enzymatic treated spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH center dot radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% germinated + fermented spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

Automated summary

The study investigated the use of bioprocessed wholegrain spelt flour as a partial substitute for white wheat flour in bread recipes. The addition of 1% and pasteurised 5% germinated + enzymatic treated spelt flour significantly improved the bread's specific volume, but not its texture and sensory evaluation. Increasing the percentage of bioprocessed spelt flour led to a darker bread color and decreased quality. Breads with 2.5% and 5% germinated + fermented spelt flour had the most acceptable characteristics and improved antioxidant content.