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

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...