Comprehensive analysis of spelt flour composition and breadmaking quality

Spelt is an ancient wheat variety with less-developed and less-studied baking properties. We developed an
optimised baking procedure for spelt and analysed 30 spelt lines from three locations each for dough and baking
quality as well as protein and starch composition. Spelt dough with 3% yeast, a mixing rate of 40 rpm, and a
dough consistency of 350 BU produced the highest specific bread volume in our study design. Overall, the
environment had a greater impact on most parameters than genetics. Correlation analysis revealed positive
correlations between crude protein, gliadins, α-gliadins, and γ-gliadins and the maximum torque in the Gluto-
Peak test, respectively, as well as water absorption. Regarding baking quality, we did not find a significant and
high correlation between the specific bread volume and any of the analysed analytical parameters, except for the
composition of high-molecular-weight glutenin subunits (HMW-GS). Lines with HMW-GS Dx5 +Dy10 produced
breads with a higher specific bread volume than those with the combination Dx2 +Dy12. Our study shows that
gluten quality parameters, such as HMW-GS composition, better indicate baking quality in spelt than does the
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quantitative protein composition.