The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6？g/100？g of amylose and from 45.9 to 50.6？mg/100？g of phosphorus. Ranges of characteristic gelatinization temperatures, , , and , were 55.7–58.5°C, 61.1–62.6°C, and 67.4–68.2°C, respectively, while gelatinization enthalpy ranged from 8.87 to 9.96？J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity ( ) and viscosity after cooling ( ) determined for the starch pastes were in the range of 82.3–100.7？B.U. and 149.3–172.7？B.U., respectively. The starch pastes demonstrated non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features ( ). The starches exhibited different tendency to retrogradation, with its degree ( ) in the range of 21.1–37.4%. 1. Introduction Spelt wheat (Triticim aestivum ssp. spelta) is one of the oldest subspecies of wheat that is used by humans. Spelt has already been cultivated about 7-8 thousand years BC. Numerous archeological discoveries in Europe areas prove that spelt wheat could be cultivated as a bread cereal in the eighth century BC [1]. Most likely it was created by the natural intersection of emmer wheat (Triticum dicoocum) and goatgrass species (Aegilops squarrosa) [1, 2]. At the beginning of the 20th century spelt wheat was one of the most important cereals cultivated in Central Europe. Despite the close relationship to the widely grown wheat species, spelt wheat is very different from the last ones in terms of the many features. Spelt wheat kept largely the features of the wild cereals forms, that is, brittleness and fusion of grain with husk, which is beneficial for the survival and reproduction of the species, without human intervention. Nowadays, a significant increase of interest in cultivation of spelt wheat in Europe is observed [1, 2]. The reason for this is growing consumers’ demand for bread produced from this cereal species and a continuous increase in the number of farms focused on the production of organic food [2]. Spelt wheat involves very different, high-grade cereal species, extremely resistant to adverse weather conditions and diseases [3]. Therefore, it does not require the use of fertilizers or pesticides. Spelt wheat grain has strong hull that effectively protects the seed from
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