Possibilities of use spelt spikelets for baking products preparation

Spelt (Triticum spelt L.) is commonly processed to wholegrain flour, especially in organic quality. Even this type of flour does not usually contain husks which are removed before milling. This thesis aims to evaluate a possibility of utilizing whole grains including husks in the bakery industry and its effect on the quality from the nutritional as well as technological point of view. Quality control analyses were conducted in 17 samples. These included whole meal flour of common wheat, whole meal flour of spelt without husks, white flour of spelt with husks, white flour of common wheat and white flour of spelt. Remaining samples were made of soft four and coarse meal mixed in various proportions. The alpha and omega for the quality of bread and other bakery products is the quality of ingredients, especially the flour. Therefore, it was necessary to determine quality values and conduct corresponding analyses (Zeleny sedimentation test, falling number, wet gluten content, protein content, etc.). All samples were also subject to measuring rheological characteristics of dough using Mixolab II. In whole grain meals, in which there is the highest risk of mycotoxin contamination, incidence of such contamination was surveyed using the ROSA Mycotoxin Strips method. In the end, the bakery test was conducted with selected 11 samples after which the volume of the baked products was evaluated. This was followed by sensory evaluation by respondents following a presented questionnaire. The bakery experiment showed that it is possible to use spelt grains with husks, but this was reflected in the sensory test by the respondents. They preferred products which are more common and they did not positively evaluate the new taste and texture