Nutritional valve and baking applications of spelt wheat

• Autorzy: Kohajdova Z. , Karovicova J.

Warianty tytułu

PL

Wartosc odzywcza i przydatnosc wypiekowa pszenicy orkisz

• Języki publikacji: EN

Abstrakty

EN

Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating inereasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and minerał compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities).

PL

Pszenica orkisz (Triticum spelta L.) jest od dawna znaną rośliną zbożową spokrewnioną z pszenicą (Triticum aestvum L.). Była ona uprawiana już setki lat temu i obecnie jest „odkrywana” na nowo w Europie i Ameryce Północnej. Wzbudza duże zainteresowanie ze względu na jej właściwości zdrowotne i żywieniowe. Pszenica orkisz jest przydatna do wyrobu chleba, ale zawiera gluten i może być przyczyną groźnych uczuleń. Przegląd opisuje podstawowy skład tego zboża (białka, aminokwasy, skrobia, cukry, włókna, tłuszcze, kwasy tłuszczowe, sterole, witaminy i składniki mineralne) oraz jego przydatność w piekamictwie (mąki, chleby, płatki śniadaniowe, makarony, batony odżywcze, biszkopty oraz niektóre specjały regionalne).

Słowa kluczowe

EN

spelt; nutritional value; application; cereal technology; baking application; Triticum spelta

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 3
• Opis fizyczny: p.5-14,ref.

Twórcy

autor

Kohajdova Z.

• Slovak University of Technology in Bratislava, Radlinskeho 9, SK-812 37 Bratislava, Slovak Republic

autor

Karovicova J.

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