Grain, flour and dough characteristics of organically grown spelt cultivars in relation to bread properties

Tue, 30 Dec 2025 00:00:00 +0000

The aim of this study was to evaluate the selected physicochemical parameters of flours and rheological parameters of dough and quality parameters of breads of organically grown spelt cultivars, to evaluate the interrelationship between the analysis results and harvest year, and to describe the relationships between spelt flour quality parameters (explanatory variables, X) and its bread quality parameters (dependent variables, Y). The relationships were examined by partial least square regression (PLS-R) analysis. The PLS-R analysis was extended to PLS-path modelling (PLS-PM). Global goodness of fit for the first two PLS-R components, t1 and t2, were determined at Q2cum= 0.127, and it exceeded the threshold value of 0.0975. Two components were explained as 54.5% and 74.5% of variation in dependent and explanatory variables, respectively. Breads made from cv. Oberkulmer Rotkorn and cv. Ostro received the highest scores in terms of overall quality. The quality of spelt bread was mainly dependent on its grain parameters.

Polish Journal of Natural Sciences

Grain, flour and dough characteristics of organically grown spelt cultivars in relation to bread properties