The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt–wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

这项工作的目的是评估与新鲜烘烤和冷冻形式的各种比例的面粉混合后与小麦粉一起制作面包的潜力，并确定具有令人满意的质量特征的产品的最佳比例。新鲜烘烤的样品是使用不同的拼写-小麦面粉混合物以0％至100％的拼写率（以10％的间隔）制备的，而冷冻面团样品则准备了包含0、30、50、80和100％拼写的批次。评估了最终烘烤产品的特性（面团体积膨胀，比容，硬皮和面包屑的颜色，硬度和水活度）。结果表明，面粉配比高达20％时，面包的品质和感官特性与小麦相似，而面粉配比高于70％时，面包的性能则较差。