Comparison of the baking value of wholegrain flours from different wheat types and pigmentation

The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation.