BAKING AND NUTRITIONAL QUALITIES OF A SPELT WHEAT SAMPLE

Flours from a sample of hard red winter (HRW) wheat and spelt wheat were evaluated for milling, baking and nutritional qualities. Milling flour yield from the spelt wheat sample was consistently lower than from the corresponding HRW wheat sample, pup leaves made with spelt flour also showed lower volume and total scores. Both wheat grains tested positive for gluten and, thus, would be unsuitable for gluten-intolerant individuals. With one exception (higher zinc content), spelt wheat grain did not differ significantly from HRW wheat in the contents of nutritionally important components-protein, fiber, minerals and vitamins. Expressed on g/100g protein basis, all amino acids, except tyrosine, aspartic acid and methionine, were lower (lysine by 28%) in spelt wheat as compared to HRW wheat. The protein efficiency ratios of spelt and HRW wheat grain measured 1.3 and 1.4 (casein, 2.5) and protein digestibilities 80.1% and 78.9% (casein, 91.6%), respectively. Thus, the superior nutritional content and other claims that have been suggested for spelt wheat may be unfounded.