DESCRIPTION OF THE SPELT AS A PROMISING GRAIN CROP AND MAIN PROBLEMS OF ITS POSTHARVEST PROCESSING

This article provides an overview of research papers aimed at the study of the biological, physical, technical and chemical-technological properties of grain of spelt and identification of opportunities for the use of products of its processing as raw materials in food production. It is shown that modern varieties of spelt, including its Ukrainian selection, are created using the genetic potential of its close species, are notable, compared with usual wheat, contains more protein, fibers, essential microelements (iron, zinc, magnesium), B vitamins, higher biological usefulness for the amino acid composition, which significantly increases the nutritional value of foods and products from grains of this crop and enables significantly expand the range of helth products. This article reveals factors that actualize perspectives of usage of spelt grain as raw materials in the flour, baking and confectionery food industry and outlines the main scientific and practical problems that arise at the stage of its post-harvest processing and require thorough study and solution. This work formulates and gives ground for resulting methodological provisions, which will be the basis of researches in this area. This research highlights the results of studies, held by scientists, that confirm the feasibility and potential use of spelt flour in cooking recipes of bakery and confectionery products. The proposed technologies include its use as improving agent, and for production of foodstuffs in it pure form. According to the unanimous recognition of authors' works, spelt is priceless grain crop, which in many countries is using for preparing good-tasting and nutritional quality dishes. On the basis of numerous works of domestic and foreign scientists, the conclusion have been made, that spelt wheat has special value because of its biological properties, such as precocity, unpretentious to the soil-climatic conditions of its growing, increased resistance to grain pests and diseases, indicating the topical value of revival of this grain crop and increasing its planted areas in Ukraine in modern conditions.