Spelt gluten is characterized by a content of 20–28% and most often belongs to quality group II as satisfactorily weak. Its physical properties differ from those of common wheat in lower shape retention and elasticity, which requires adaptation of baking technologies.
In the reference
20
varieties
crop Spelt,
where this is mentioned in the description.
The content of crude gluten in spelt grain typically varies in the range of 20–28%. The quality of the gluten complex, when assessed using an IDK device, often corresponds to the 'satisfactorily weak' category, with device values tending to shift toward weak gluten compared to strong varieties of common wheat.
The technological properties of spelt protein have specific characteristics: at the same protein content, the gluten exhibits different elastic properties and a more pronounced dependence of analysis results on the washing method (manual or mechanized). The weak gluten structure causes reduced shape retention and bread volume, making it practical to use spelt flour in composite blends or to employ special dough processing methods.
The features of the composition and structure of spelt gluten are considered as a factor determining its suitability for dietary nutrition. In breeding work, the emphasis is placed on the analysis of high-molecular-weight glutenin subunits to improve the rheological parameters of the dough while maintaining the biological value of the grain.
General information about the subject — on the page
Gluten.
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.