Abstract

Spelt flour is rich in protein and adds nutritional value to bakery products, thus rendering them qualities of functional foods. The article introduces a new technology for preparing functional puff pastry with whole-grain spelt flour.
The research featured yeast and yeast-free puff pastries made of whole-grain spelt flour. The samples obtained were analyzed with standard methods of sensory and physicochemical research and covered such variables as moisture content, acidity, quantity and quality of gluten, and falling number.
The optimal share of whole-grain spelt flour amounted to 30% of total flour. The quality indicators met State Standard GOST 9511-80. The experiments made it possible to obtain the optimal formulations and technologies for yeast and yeastfree whole-grain spelt puff pastries with added nutritional value. The chemical composition and energy value per 100 g of finished product were determined by calculation. In the yeast puff pastry, adding 30% whole-grain spelt flour raised the protein content by 32.3%, carbohydrates by 31.7%, dietary fiber by 63.0%, and minerals by 43.2%. The fat increased only slightly, i.e., by 1.6%. In the yeast-free puff pastry, adding 30% whole-grain spelt flour raised the protein content by 13.5%, carbohydrates by 23.3%, dietary fiber by 3.6%, and minerals by 21.6%. The fat increase was also insignificant (2.5%).
Whole-grain spelt flour proved able to expand the range of fortified puff pastries. The new yeast-free functional puff pastry demonstrated better consumer characteristics than the experimental sample with yeast.

Keywords

Spelt, whole-ground spelt flour, flour products, puff pastry, non-traditional raw materials, fortification, nutritional value, quality

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