Spelt is characterized by a high gluten content with low extensibility, which determines the weakness of the flour and the tendency of the dough to liquefy rapidly. This results in a smaller loaf volume and a dense crumb structure compared to common wheat when standard methods are used.
In the reference
45
varieties
crop Spelt,
where this is mentioned in the description.
The baking properties of spelt differ from those of common wheat due to the specific nature of its protein complex. Despite a gluten content in the range of 30–50%, it is often classified as weak with low extensibility values. The deformation energy (W) of the dough for this crop is typically lower, and the P/L ratio (tenacity to extensibility) often reaches or exceeds the upper limit of the norm.
Technological processing of spelt is complicated by the necessity of de-hulling the spikelet glumes, which affects the content of bran particles in the flour. Due to increased amylolytic activity and rheological characteristics, spelt flour is more often used in composite blends or for specific types of products, as bread made from pure spelt is characterized by lower volume and reduced dough stability.
General information about the subject — on the page
Baking quality.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.