ABSTRACT.
Currently, in the bakery and confectionery industry, spelt flour is very often used as a substitute for
baking flour – a product of processing spelt, one of the varieties of wheat.
Spelt flour has a very valuable chemical composition, including trace elements, is characterized by a high content
of its own sugars, has a good gas and sugar-forming ability, has a high water absorption capacity, compared with wheat
baking flour.
KEYWORDS: trace elements, spelt, food substances, confectionery.
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