Spelt vs common wheat: potential advantages and benefits

• Autorzy: Bodroža Solarov Marija , Filipčev Bojana

Identyfikatory

DOI

10.32933/ActaInnovations.35.4

• Języki publikacji: EN

Abstrakty

EN

This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable bread-making performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.

Słowa kluczowe

EN

spelt; common wheat; advantages; food safety

PL

orkisz; pszenica zwyczajna; zalety; bezpieczeństwo żywności

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2020
• Tom: no. 35
• Strony: 57--64
• Opis fizyczny: Bibliogr. 52 poz.

Twórcy

autor

Bodroža Solarov Marija

• University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia

autor

Filipčev Bojana

• University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).