Bread quality of spelt wheat and its starch

Flours front five spelt cultivars grown over three years were evaluated as to their breadbaking quality and isolated starch properties. The starch properties included amylose contents, gelatinization temperatures (differential scanning calorimetry), granule size distributions, and pasting properties. Milled flour showed highly variable protein content and was higher than hard winter wheat, with short dough-mix times indicating weak gluten. High protein cultivars gave good crumb scores, some of which surpassed the HRW baking control. Loaf volume was correlated to protein and all spelt cultivars were at least 9-51% lower than the HRW control. Isolated starch properties revealed an increase in amylose in the spell starches of 2-21% over the hard red winter wheat (HRW) control. Negative correlations were observed for the large A-type granules to bread crumb score, amylose level, and final pasting viscosity for cultivars grown in year 1999 and to pasting temperature in 1998 samples. Positive correlations were found for the small 13- and C-type granules relative to crumb score, loaf volume, amylose. and RVA final pasting viscosity for cultivars grown in 1999, and to RVA pasting temperature for samples grown in 1998. The environmental impact on spell properties seemed to have a greater effect than genetic control.