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Changes of the Content of Water-soluble - Bioactive Compounds during the Malting Process of Spelt Wheat (Triticum aestivum var. spelta)
Krahl, M., Hagel, C., Zarnkow, M., Back, W. and Kreisz, S.

Spelt wheat (Triticum aestivum var. spelta), a hexaploid variety of the genus Triticum is a cereal closely related to common wheat (Triticum aestivum). The major non-starchy carbohydrates in spelt wheat are arabinoxylans and fructans. Furthermore spelt wheat is known to contain relatively high levels of thiamine and riboflavin, two vitamins from the B-group. In this work the influence of a standard malting process on the content of these four bioactive compounds was studied. The amount of water-extractable arabinoxylan increased significantly during the malting process, as well as the water-extractable riboflavin content. The fructan concentration in the analysed samples showed a slight increase and thiamine levels staid stable.

Descriptors: spelt wheat, Arabinoxylan, malting, Thiamine, Riboflavin, Fructan, dietary fibre

BrewingScience - Monatsschrift fr Brauwissenschaft, 61 (September/October 2008), pp. 170-174