Evaluation of the effect of purple, Einkorn and Spelt flours on bread-making performances and some nutritional properties of bread

In this study, the effects of purple, Einkorn, and Spelt wheat flours on some nutritional elements and product properties of bread were investigated. For this purpose, flour samples of three wheats were substituted into bread flour at five different ratios (0, 25, 50, 75, and 100%). The crust of purple wheat bread and the crumb of Einkorn bread were lighter. Einkorn breads had the highest protein and antioxidant activity (12.44% and 454.2 µmol TE/g, respectively). Spelt breads had a high total phenolic content (220.8 mg GAE/100g). The higher soluble dietary fiber content of Einkorn bread is very important for health (4.09%). The insoluble dietary fiber content of Spelt bread was above that of other breads (5.89%). Purple wheat and Spelt breads had high values in terms of histidine, arginine, and threonine, and Einkorn breads had high values in terms of methionine and phenyl alanine. Calcium, copper, iron, potassium, manganese, and phosphorus contents in Spelt and Einkorn breads were found higher, while Spelt bread was rich in sulfur and zinc. Also, magnesium was the highest in Einkorn bread. As the substitution ratio increased, the gluten quality properties of the flours deteriorated because of bran, resulted in decreased bread volume and increased weight of bread and dough. The volume of Einkorn and purple wheat breads at a 25% replacement was close to that of the control bread (approximately 570 ml). The hardness (1890.3) of purple wheat breads was lower than other flours, the resilience was high (0.43%). The hardness value of Einkorn bread was lower than Spelt bread and its resilience was higher (2097.8 g and 0.43%). Einkorn breads were appreciated more than other breads in terms of crust color, crumb color, flavor, chewiness, and general sensory properties.