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1

Nutritional valve and baking applications of spelt wheat

100%

Kohajdova Z., Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 3

5-14

Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating inereasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and minerał compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities).

2

Manufacturing of curd products of increased biological value for the elderly from dried components

100%

Zabodalova L. A., Belozerova M. S., Evstigneeva T. N.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

3

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Comparison of chemical composition of selected winter wheat species

84%

Rachon L., Szumilo G.

Journal of Elementology

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2009

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tom 14

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nr 1

135-145

Chemical composition of common wheat – Triticum aestivum ssp. vulgare Vill. Host., hard wheat – Triticum durum Desf., and spelt – Triticum aestivum ssp. spelta (L.) Thell grains was investigated. Total protein, wet gluten, fiber, ash, carbohydrates, falling number, macronutrients (phosphorus, potassium, calcium, magnesium), and microelements (copper, iron, manganese, zinc) were determined. Also standard deviation, variability and correlation coefficients were calculated. Hard wheat and spelt lines were characterized by much higher contents of total protein, wet gluten, and falling number value than common wheat; however, the highest protein concentration and falling number was recorded in grains of hard wheat. Common wheat was distinguished by low ash content and the highest carbohydrates level. Higher percentage of macronutrients and microelements in grains of spelt and hard wheat, as compared to common wheat, confirms the usefulness of these species for foodstuff production. Among the qualitative traits studied, content of carbohydrates appeared to be the least variable (cv = 2.2%), while the highest variability (cv = 31.1%) was shown by fat content. Significant correlations for the following trait pairs were observed: protein–gluten, protein–carbohydrates, fat–ash, fat–falling number, carbohydrates– gluten, and ash–falling number.

4

Impact of weed control method and sowing density on yielding of selected winter spelt (Triticum spelta L.) cultivars

84%

Puzynski S., Stankowski S., Puzynska K., Iwanski R., Wianecki M., Biel W.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2015

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tom 36

5

Technological value of a spelt and common wheat hybrid

84%

Ceglinska A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 1

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.

6

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

84%

Kohajdova Z., Karovicova J.

Żywność Nauka Technologia Jakość

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2007

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tom 14

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nr 4

Effect replacement of wheat flour with spelt flour on the rheological parameters, baking quality and sensory acceptance was studied. Increasing level of spelt flour in the flour blend concluded in enhanced water absorption capacity and longer dough development time. Addition of spelt flour affected baking and sensory parameters of products. The assessors evaluated as the most acceptable baked goods with 15% addition of spelt flour.

7

Assessment of winter spelt and wheat growth and yield by ground spectral measurements

67%

Piekarczyk J., Sulewska H.

Acta Agrophysica

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2010

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tom 15

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nr 2[178]

p.371-381,fig.,ref.

Information on the physiological state of plant canopies of crops during the growing season is essential for growers in decision-making such as foliar N and plant growth regulator applications for maximum yield. The aim of the study was to determine optimal vegetation indices for discriminating among four winter spelt and wheat varieties cultivated at six different organic and inorganic N fertilizer treatments. The suitability of the vegetation indices to predict yield was investigated as well. The results showed that the MCARI (Modified Chlorophyll Absorption Reflectance Index) was found to be the best for discriminating among spelt and wheat varieties and the most spectrally distinctive spelt variety was Schwabencorn. Among the tested indices, NDVI (Normalized Difference Vegetation Index) and MCARI could be used to most clearly distinguish the N treatments. A relatively high correlation occurred between the vegetation indices and grain yield of spelt and wheat. This relationship is stronger if the spectral data from different measurement dates are taken into consideration. Therefore, the best yield predictions (R2 = 0.79) were obtained using the cumulative SR index.

8

Multivariate analysis of image descriptors of common wheat [Triticum aestivum] and spelt [T.spelta] grain infected by Fusarium culmorum

67%

Suchowilska E., Wiwart M.

International Agrophysics

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2006

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tom 20

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