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Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements¹

¹University of Hohenheim, Institute 150-Food Technology, Section Cereal Technology, Garbenstrasse 25, 70599 Stuttgart-Hohenheim, Germany. ²Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Western Road, Cork, Ireland. Former doctoral candidate at the Cereal Technology Section, University of Hohenheim. ³Corresponding author. Phone: +353 21 490 2056. Fax: +353 21 427 0213. E-mail: t.schober@ucc.ie ⁴Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork, Ireland. ⁵Former head of the Cereal Technology Section, University of Hohenheim.

Wet glutens of 27 European spelt (Triticum aestivum ssp. spelta (L.) Thell.) cultivars were examined using fundamental rheological methods (oscillatory and creep tests) in conjunction with the determination of moisture contents of these glutens and the wet gluten contents of the flours. Furthermore, SDS sedimentation volumes were determined. A special baking test for spelt was developed that encompassed the characteristic elements used in the production of traditional German spelt speciality breads. Various significant correlations between gluten properties and baking results were found for three sets of spelt cultivars obtained from different demographic locations and years of harvest. Furthermore, the relationship between baking results (response) and gluten properties (predictors) could be modeled quite well with the help of multiple linear regression analysis. Radar charts used to profile the gluten properties of a particular cultivar showed a great amount of diversity within the spelt material, but there were also similarities between several cultivars. The differences between spelt cultivars should be taken into account when characterizing spelt in general terms or when comparing spelt and modern wheat.