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- W400067939 abstract "Spelt wheat appears to be a future source for the agriculture, food sector and also for the consumer. Now, it is mostly used for production of bioproducts. High interest from consumer side is affected by its nutritional value. Consumption of spelt wheat-based products could assure increased intake of minerals, vitamins and fibre what could play an important role by decreasing of glycemic index of final products containing spelt. The aim of this study was to determine the production parameters (yields, TGW, weight of grains per spike, share of glumes, stem length) and indirect baking quality parameters of spelt varieties, which are essential for agriculture, food industry and consumer. The assessment of the technological quality included : wet gluten content, swelling of gluten, exstensibility of gluten, falling number, gluten index. Eight spelt wheat varieties (Baulander Spelz, Holstenkorn, Franckenkorn, Schwabenkorn, Rouquin, Ostro, Altgold and Rubiota) were cultivated during 2005-2008 growing seasons within ecological arable farming systems in south Slovakia. Experimental plots belongs to warm agroclimatic region, arid subregion with predominantly mild winter. Indirect baking quality properties and production parameters depends on the variety and weather conditions. Spelt was rich in the content of wet gluten. More than 45% was found in Altgold, Ostro and Rubiota. Very tensile gluten of spelt wheat was of standard quality. The best adaptable spelt wheat variety to growing condition of south Slovakia was Franckenkorn, with the highest yield and other production parameters characteristics and acceptable quality parameters." @default.
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- W400067939 date "2010-01-01" @default.
- W400067939 modified "2023-09-23" @default.
- W400067939 title "TRITICUM SPELTA - A SPECIALTY GRAIN FOR ECOLOGICAL FARMING SYSTEMS" @default.
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