Evaluation of three wheat species commonly used in organic cropping systems, considering selected technological parameters for ethanol production
2018
Petrenko, V., Institute of Food Resources, Kiev (Ukraine) | Sheiko, T., Institute of Food Resources, Kiev (Ukraine) | Khudolii, L., Ukrainian Inst. for Plant Variety Examination, Kiev (Ukraine) | Bondar, V., National Univ. of Life and Environmental Sciences of Ukraine, Kiev (Ukraine)
The study was aimed to determine and compare some technological properties of different wheat species samples (Triticum spelta L.; Triticum dicoccum (Schrank) Schuebl. and coloured-grain wheat (Triticum aestivum L.)) originated from Central Ukraine location. Those species were evaluated and compared in traits related to ethanol production as the grain yield, content of protein, starch, and falling number. The research was based on the field experiment carried out at the Agronomy experimental station of the National University of Life and Environmental Sciences of Ukraine (Kiev region) during the period 2014−2015. The data were analysed using ANOVA method. The difference of the weather conditions among the experimental years did not have significant influence on the examined parameters. On the other hand, quality parameters significantly depended on the wheat species. The results obtained indicated significant difference between species in the ethanol yield and falling number compared to protein and starch content. The highest ethanol yield was detected in coloured grain wheat 8.72−8.80 w/w % due to the highest starch content 64.4 % in average. At the same time the ability of foaming, which causes negative effect during the fermentation process, was the highest in emmer wheat samples 20.8 ml⋅gE-1. Overall it should be noted that all three examined wheat species had poor technological properties for bread producing in most characteristics; that is why it is necessary to look for other ways of processing these grain.
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