Emmer wheat, Triticum dicoccum SCHRANK (SCHUEBL), is an old species of cereal which has been traditionally grown in arid areas. The renewed interest in this variety has its origin in favourable quality parameters of emmer wheat grain and a beneficial effect on human organism. This article deals with a study of quality parameters and storage protein composition of 6 varieties of emmer wheat (which have been chosen from the collection of gene bank at the Research institute of Crop Production in Prague-Ruzyně and in České Budějovice). High crude protein content in grain was proved during the trials. Nevertheless, such a characteristic is not suitable for the classical bakery processing (production of leavened products). The analysed genotypes contain more than 10% of high molecular weight glutenins (HMW glutenins), approximately 70% of low molecular weight glutenins + gliadins (LMW glutenins + gliadins), and almost 20% of residual albumins and globulins. Thanks to high share of albumins and globulins, emmer wheat grain is very valuable raw material for the production of healthy diet. The level of stability of storage proteins composition destines the suitability of emmer wheat for organic and low input farming in Less Favoured Areas.

Germinated grains are added to wheat dough with the purpose to promote the biological value of bread. As a result, a new product was obtained with a higher content of protein, fibre, B group vitamins; and vitamins C and E. The task was to investigate gluten quality changes at grain germination time, wheat dough rheological properties changes with various wheat, rye and barley amount additions, germinated for a different time. With the purpose to save maximum stability value of gluten, it was ascertained that the germination time of wheat grain could not be more than 24 hours. The best dough quality was obtained with germinated wheat grain additive. Germinated rye and barley grain additive (more than the experimentally ascertained amount) increases dough softening, decreases dough development time and dough stability. Only adding experimentally determined optimal amount of germinated grain, which promotes high quality bread, could produce dough with accepted rheological properties.