Spelt (Triticum aestivum subsp. spelta) is an ancient wheat that is currently grown marginally and mainly for organic foods. The grain samples were collected from Hungary, Austria and Serbia in order to establish organic field trials. The spelt flours were used to evaluate the chemical composition and the functional properties. The Hungarian spelt population, Ekö10 had the highest protein(17.5% d.b.) and the gluten content (46%), whereas the Serbian cultivar Nirvana had the highest gluten index. Parameters obtained by the Mixolab® dough mixer were submitted to determine the single effect of protein and starch qualities on thermomechanical Dr. Marija BODROŽA-SOLAROV, Dr. Jasna MASTILOVIĆ, Bojana FILIPČEV, MSc, Olivera ŠIMURINA Institute for Food Technology, 21000 Novi Sad, Bulevar Cara Lazara 1, properties of spelt dough. Mixolab2混合實驗儀