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Developing a guideline for cultivation and processing of organic spelt
Project
Project code: 2806OE347
Contract period: 01.04.2007
- 31.08.2009
Budget: 73,656 Euro
Purpose of research: Applied research
The project aimed at strengthening the value-added chain of German spelt production. By means of creating basic specifications for the quality of food spelt and recommendations for processing (bakery products), the production reliability and product quality should be increased. The same applies to cultivation. The recommendations should be developed on the basis of the specific quality properties of spelt in general as well as of the analysed varieties. First samples of pastry were examined to establish a benchmark for the quality that has to be worked upon. In order to find out how to reach that quality, about 150 samples of spelt from all over Germany were analysed. Half of them were of the spelt variety 'Oberkulmer Rotkorn', half of them 'Franckenkorn'. Sensory and analytical evaluations were made and the rheological characteristics were determined. In a further step comminution and baking trials were conducted. A standard for husking and milling of spelt on the laboratory scale has been developed. Different methods and types of flour were tested in order to identify their applicability to characterize the protein quality of spelt. For the characterization of the baking quality a standardized organic baking trial for both whole grain and white flour adapted to spelt have been developed. The outcome of the comparison in the standardized baking trials is a better baking quality of 'Franckenkorn'. 'Oberkulmer Rotkorn' shows higher instability under unfavourable weather. As methods for improving the baking process the use of several ingredients has been tested. All tested ingredients comply with the regulations of the established German organic farmers associations. Also the modification of characteristics of the process itself (time, temperature) has been tested. Further on, mixtures of flour of both varieties have been processed. For every sample, data about the cultivation site and taken measures were recorded. These data were evaluated along with the data from the trials and analyses. A technical report as well as applied guidelines for bakers, farmers and extension workers were composed.
Section overview
Subjects
- Food Chemistry
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
