- Tytuł:
- Spelt vs common wheat: potential advantages and benefits
- Autorzy:
-
Bodroža Solarov, Marija
Filipčev, Bojana - Powiązania:
- https://bibliotekanauki.pl/articles/1430075.pdf
- Data publikacji:
- 2020
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
spelt
common wheat
advantages
food safety
orkisz
pszenica zwyczajna
zalety
bezpieczeństwo żywności - Opis:
- This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable bread-making performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.
- Źródło:
-
Acta Innovations; 2020, 35; 57-64
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł