Triticum aestivum spp. spelta - the potential for the organic wheat production

• Published in: PTEP (Serbia) Vol. 13; no. 2
• Main Authors: Bodroza-Solarov, M, Mastilovic, J, Filipcev, B, Simurina, O., Institute for Food Technology, Novi Sad (Serbia)
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: AGRICULTURA ORGANICA; AGRICULTURE BIOLOGIQUE; BLE; CHEMICOPHYSICAL PROPERTIES; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; FARINE DE BLE; GENOTIPOS; GENOTYPE; GENOTYPES; HARINA DE TRIGO; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_15911; http://www.fao.org/aos/agrovoc#c_25511; http://www.fao.org/aos/agrovoc#c_3225; http://www.fao.org/aos/agrovoc#c_32803; http://www.fao.org/aos/agrovoc#c_7950; http://www.fao.org/aos/agrovoc#c_7957; http://www.fao.org/aos/agrovoc#c_8373; ORGANIC AGRICULTURE; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; PROXIMATE COMPOSITION; TRIGO; TRITICUM; TRITICUM SPELTA; WHEAT FLOUR; WHEATS
• ISSN: 1450-5029

Spelt (Triticum aestivum subsp. spelta) is and ancient wheat that is currently grown marginally and mainly for organic foods. The grain samples were collected from Hungary, Austria and Serbia in order to establish organic field trials. The spelt flours were used to evaluate the chemical composition and the functional properties. The Hungarian spelt population, Eko 10 had the highest protein (17.5% d.b.) and the gluten content (46%), whereas the Serbian cultivar Nirvana had the highest gluten index. Parameters obtained by the Mixolab(R) dough mixer were submitted to determine the single effect of protein and starch qualities on thermomechanical properties of spelt dough.