Technological value of a spelt and common wheat hybrid

• Autorzy: Ceglinska A.
• Języki publikacji: EN

Abstrakty

EN

The grain of spelt (Triticum spelta) is distinguished by higher total protein contents (13 – 17%) as well as by the different composition of prolamine proteins compared to common wheat (Triticum aestivum). The breeders have again taken an interest in spelt because of its better resistance to the influence of the environment. Research material used was the grain of 16 hybrids of (Triticum spelta × Triticum aestivum), which was compared with spelt and the two varieties of the common wheat featuring diverse technological value – the Begra and the Elena. Evaluation of quality included grain, flour and bread. All hybrids featured less total protein contents than spelt, however, higher than in case of the common wheat. Better total yield of flour was obtained for the hybrids than that from the spelt. Volume of the hybrid bread was in between the spelt and the common wheat breads.

Słowa kluczowe

EN

baking property; Triticum spelta; common wheat; hybrid; spelt; technological value; Triticum aestivum; Triticum spelta x Triticum aestivum; milling property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue1/food/art-02.html

Twórcy

autor

Ceglinska A.

• Warsaw Agricultural University, Nowoursynowska 159c, 02-787 Warsaw, Poland

Bibliografia

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