New Products Based on Spelt for Restaurant Sector


Keywords: spelt flour, spelt flakes, crackers made from spelt flour, spelt flakes bars

Abstract

The spelt processed products that are presented on the Ukrainian food market have been analyzed in the paper. The comparative characteristics of chemical composition of spelt products – wholemeal flour, grits, flakes, bran – with same wheat and oat products have been investigated. Spelt flour and flakes are proposed for applying at the restaurant establishments. Authors havedeveloped technology of baked products for special dietician consumption – spelt crisp bread and spelt sweet bar as well. Spelt crisp bread contains linseed, sunflower seed, spices (cilantro, curcuma), herbs (fennel, parsley). Technology of this bread includes such operations as grinding of cleaned seeds, sifting of bran and flour, mixing of dry components, adding of kefir and water. Duration of first fermentation is 20 minutes, then rectangular shaping (5×13 cm) and drying at 80 oC during 4…5 hours, then cooling at ambient temperature near 30 min. Caloric value of spelt crisp bread is 260 kCal. Sensorial parameters of spelt crisp bread – rectangular shape, light brown colour, smooth top with inclusion of linseed and sunflower seed, pleasant taste and spicy aroma, crisp crust and thick texture. Sweet spelt bar is an example of beneficial sweets. It contains sunflower seed and pumpkin seed, nuts (walnut and almond), date, honey and sesame. Caloric value of spelt sweet bar is 220 kCal. Technology of this bread includes such operations as drying of spelt flakes at 120 oC during 2 min and further cooling, soaking of date in hot water during 3 min, removing of stone and grinding. Walnut is inspected due to the absence of walnut shell, almond is soaking for 3 hours, then parboiled and grinded. All ingredients are mixed during 5 min with honey. Then bar is rectangular shaping and served. Such bar has rectangular shape, ribbed top, crisp texture, light brown colour and intense walnut aroma.

References

Bonafaccia, G., Gallia, V., Franciscia, R., Mairb, V., Skrabanjac, V., & Kreft, I. (2000). Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry, 68(4), 437–441. doi: 10.1016/S0308-8146(99)00215-0.

Bul'chuk, E.A., & Nikulin, A.F. (2008). Ispol'zovanie spel'ty v proizvodstve hlebobulochnyh izdelij. Materialy II Vseros. nauch.-prakt. konf. Molodyh uchenyh i aspirantov, 14-16 apr. 2008, CH 1. Ufa: FGOU VPO “Bashkirskij GAU”, 244–246 (in Russian).

Golik, O.V. (2012). Polba i spel`ta – vy` znayete rizny`cyu? [Internet]. Available from: https://www.euro-i.org/index.php/uk/stati/357-polba-i-spelta-vi-znaete-riznitsyu (in Ukrainian).

Kohajdová, Z., & Karovičová, J. (2008). Nutritional value and baking applications of spelt wheat. Acta Scientiarium Polonorum, Technologia Alimentaria, 7(3), 5–14. https://www.food.actapol.net/pub/ 1_3_2008.pdf.

Ranhorta, G.S., Gerroth, J.A., Glaser, B.K., & Lorenz, K.J. (1995). Baking and nutritional qualities of a spelt wheat sample. Lebensm. Wiss. Technol, 28(1), 118–122. doi: 10.1016/S0023-6438(95)80022-0.

Shewry, P.R. (2018). Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of cereal science, 79, 469–476. doi: 10.1016/j.jcs.2017.11.010.

Abstract views: 0
PDF Downloads: 0
Published
2019-04-23
How to Cite
Sakhno, O., Hryshchuk, O., Furmanova, Y., & Pavliuchenko, O. (2019). New Products Based on Spelt for Restaurant Sector. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 54-59. https://doi.org/10.32718/nvlvet-f9110