Journal of Food, Agriculture and Environment

Baking quality of genetics resources of spring forms of Triticum spelta L.

Author(s):

Petr Konvalina ¹, Zdeněk Štěrba ¹, Ivana Capouchová ², Jan Moudrý ¹, Jan Moudrý jr. ¹

Recieved Date: 2013-05-12, Accepted Date: 2013-10-20

Abstract:

Organic farmers are searching for new market and sale opportunities. The organic farming system may grow and process a wider range of species than the conventional farming system does. Concerning wheat, there are so called hulled wheat species comprising parts of collections of the world gene banks. Spelt wheat is the most important of all the hulled wheat species. Our paper aims at presenting results of research and assessment of spring wheat forms of seven spelt wheat cultivars in particular, as compared to a bread wheat control variety. Small-plot trials were established at two different localities within the Czech Republic and Austria in 2010 and 2012. Results of the trials show that some varieties could be good source for food processing capacities. Its grain were characterised by a high proportion of protein in grain (up to 17.2%). Content of wet gluten was also very high (the mean value was 45% in spelt; 26% bread wheat variety). Falling number is another advantage of spelt wheat (the mean value was 347 s.). However, it may be quite difficult to use it for common baking. Zeleny test brought very similar results to bread wheat variety (35 ml vs. 32 ml). Gluten quality was different and was expressed by gluten index. Spelt had got weak gluten (the mean value of gluten index was 45; bread wheat was 72). Moreover, new food products demonstrating a different technological quality of the spelt wheat have to be launched on the market. Spelt wheat products will be suitable for regional marketing.

Keywords:

Baking quality, spelt wheat, organic farming

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 475-476

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