スペルト粉の小麦粉代替食品としての有用性の検討

Abstract

Spelt (Triticum spelta) is an ancient species of wheat, which has been drawn attention as a healthy food in Europe and the United States. The food chemical, immunological and baking qualities of spelt flour were compared with those of hermes flour as representative of common wheat flour. There was no significant difference in their contents of the major nutrients between them. The bread made of spelt flour was slightly more watery than that of hermes. The antisera against hermes proteins gave a similar profile to that obtained against spelt proteins on Western blotting.Although further analyses are necessary, we could not find a conspicuous advantage for spelt flour over ordinary wheat flour.