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Spelt vs common wheat: potential advantages and benefits

Date added: 2020-12-07
Type: Article
Languages: English

Author / authors

Marija Bodroža Solarov

Marija Bodroža Solarov

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Bojana Filipčev

Bojana Filipčev

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Abstract

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.

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

Keywords / Tags

Key words: spelt, common wheat, advantages, food safety

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