Technological quality of spelt (Triticum spelta) from ecological growing system
2001
Capouchova, I. (Ceska Zemedelska Univ., Prague-Suchdol (Czech Republic))
Milling and baking quality of a set of varieties of spelt (T. spelta) from ecological growing system in a fertile sugar beet production zone of Central Bohemia was evaluated in three-year trials. The high-quality Czech breadmaking variety of common wheat (T. aestivum) Hana was used as the check variety. In comparison with the check variety Hana the evaluated spelt varieties showed a higher value of thousand kernels grains (TKW), ash content and protein content (13-15 % against 11-12.9 % at Hana). Steiners roter Tiroler and Rouquin of spelt varieties had the highest and the lowest protein content in all three years, respectively. The wet gluten content in spelt varieties was also high (about 40 %), considerably exceeding that in the check variety Hana (27-31 %). In comparison with the common wheat Hana the quality of gluten in spelt varieties was lower. The total yield of flours in spelt varieties moved around 70 % at a level comparable with Hana. Like in grain evaluation high values of the protein content and wet gluten content were found in the evaluated spelt flours. In general, it is possible to say that the evalu-ated spelt varieties confrmed a considerable variability on the level of evalu-ated quality indicators, when grown in ecological system (without mineral fertilizers, pesticides and growth regulators).
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