Vol. 85, No. 5, 2008 629 Bread Quality of Spelt Wheat and Its Starch 1 J. D. Wilson, 2,3 D. B. Bechtel, 2 G. W. T. Wilson, 4 and P. A. Seib 5 ABSTRACT Cereal Chem. 85(5):629–638 Flours from 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 (differ- ential scanning calorimetry), granule size distributions, and pasting prop- erties. 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 pro- tein and all spelt cultivars were at least 9–51% lower than the HRW con- trol. Isolated starch properties revealed an increase in amylose in the spelt starches of 2–21% over the hard red winter wheat (HRW) control. Nega- tive 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 B- 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 spelt properties seemed to have a greater effect than genetic control. U.S. production of spelts peaked in the early 1900’s and de- clined steadily thereafter. The first recorded U.S. production of spelt occurred in North and South Dakota, Kansas, Nebraska, and Minnesota. Limited production also occurred in Wisconsin, Michigan, Iowa, Illinois, Indiana, Montana, Wyoming, and Texas (Stallknecht et al 1997). The inconsistent yield potential, even with the higher protein advantage of spelt, could not compete with the progress of breeding programs giving improved yields and quality for barley, oats, and the free-threshing wheats. This, in addition to the unavailability of adapted cultivars, low test weights, and the time and expense of dehulling contributed to the loss of interest in the ancient wheats. Today, limited spelt produc- tion in the U.S. occurs in Pennsylvania, Michigan, Indiana, Kan- sas, and North Dakota, with the major production centering in the midwest, especially Ohio (Stallknecht et al 1997). Environmental conditions, particularly growing-season and precipitation, significantly affect the yield competitiveness of spelt. Winter spelt often outyields spring oats and barley when early growing season temperatures are cold and moisture is lim- ited. In Montana, in regions with low growing season precipita- tion, some cattle producers plant spelt in preference to spring oats due to the yield advantage of the winter spelt. Studies conducted in Germany indicate that the hull of spelt provides an advantage to the seed germination (Ruegger et al 1990a) and provides pro- tection against soilborne pathogens in conditions unfavorable to germination (Riesen et al 1986). Research on the nutritional aspects of spelt reports a wide vari- ability in the chemical constituents of spelt wheats. Ranhotra et al (1995) showed few differences between hard red wheat cultivars and Canadian spelt selections. These grains were evaluated for gluten traits, chemical composition, amino acid composition, and protein dietary value. The data did suggest possible validity of the claim that spelt may be easier for humans to digest than wheat. Other studies have reported variations in protein, lysine, vitamins, crude fat, minerals, and gliadin-to-glutenin ratios among spelt selections (Abdel-Aal et al 1995; Ranhotra et al 1995, 1996a; Kasarda and D’Ovidio 1999). An environmental study concerning spelt and hard red wheat cultivars, grown in five locations showed all the spelt cultivars had consistently higher (18–40%) protein content than hard red winter wheat (Ranhotra et al 1996b). This same study also indicated lower lysine content in spelt compared with hard red winter wheat, which was inversely related to per- cent protein. These results indicate that variations in the protein content of the grain for a given species is highly dependent on cropping practices and environmental conditions (Clamot 1984). Spelt is the only husked wheat that is currently grown in the United States for human food consumption. From 1987, market promotions for human consumption increased from <40 ha to >3,200 ha. Spelt products are available through health food out- lets as grain, whole grain flours, white flours, and processed prod- ucts. These products include assorted pasta, cold and hot cereals, and prepackaged bread, muffin, and pancake mixes (Stallknecht et al 1996). Hucl et al (1995) reported positive results with spelt flours treated with oxidants; they produced loaf volumes similar to bread wheat. In Europe, spelt harvested in the hard dough stage and roasted is called “grunkern” and is considered a gourmet food to be used in breads, cereal, soups, and casseroles. Thus, spelt in the United States remains a commodity in the health food and specialty markets, with limited crop production. While the gluten fraction of spelts has received most of the attention with respect to its possible unique products and functionality, the starch frac- tion has received little attention. Preliminary work (Abdel-Aal et al 1999a) revealed lower starch yields from spelts vs. common wheats, as well as lower amylose content, higher lipid levels, and little difference in starch size distributions. Another study revealed a wide range of gelatiniza- tion onset temperatures for spelts compared with other wheat starches, while ΔH of spelts were very similar to that of common wheat starches. Abdel-Aal et al (1999c) also reported spelts had lower amylose content (Concanavalin-A method, Megazyme assay kit) and α-amylase digestibility of ungelatinized soft-spelt starch occurred at a higher rate than common wheat starches. The present study assesses the composition and properties of flour and starch from five spelt cultivars grown in the same loca- tion over 1997, 1998, and 1999 growing seasons. Starch fractions within each flour are characterized with regard to chemical attrib- utes, granule size content, gelatinization properties, and pasting properties. This study may help elucidate some unique character- istics of spelt flour and starch for future uses in the food industry, as well as provide additional information on environmental effects on starch granule size distribution and molecular structure. 1 U.S. Department of Agriculture, Agricultural Research Service, Northern Plains Area. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. 2 Corresponding author. Phone: 785-776-2763. Fax: 785-537-5534. E-mail address: jdw@gmprc.ksu.edu 3 USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. 4 Oklahoma State University, Natural Resource Ecology & Management, Stillwa- ter, OK 74078. 5 Kansas State University, Department of Grain Science, Manhattan, KS 66506. doi:10.1094/ CCHEM-85-5-0629 This article is in the public domain and not copyrightable. It may be freely re- printed with customary crediting of the source. AACC International, Inc., 2008.