抄録
We examined the cooking properties and functionality of two types of dough and bagel bread made from spelt wheat flour and common wheat flour, and compared their mechanical properties, antioxidative activity and sensory evaluation. We also examined the two types of bagel bread with soft sugar and brown sugar added. The dough made from spelt wheat showed lower compressive stress than that made from common wheat, and the dough with brown sugar added showed lower adhesiveness. According to the dynamic viscoelasticity test, the spelt wheat dough showed greater viscosity and expandability than the common wheat dough. The spelt wheat bread swelled much more than the common wheat bread, but there was no difference between the rupture stress of each. The antioxidative activity of the spelt wheat bread was higher than that of the common wheat bread, and was much improved by adding brown sugar. There was no difference in sensory evaluation between the spelt wheat bread and common wheat bread, and the use of spelt wheat flour can be expected as a substitute for common wheat flour.
