Agronomic traits and grain quality of selected spelt wheat varieties versus common wheat

ABSTRACT

The growth in demand for traditional and organic products has led to increased interest in the cultivation of spelt wheat (Triticum aestivum L. ssp. spelta). The aim of this study was to compare agronomic traits and grain quality of 14 varieties of spelt wheat with a common wheat variety (T. aestivum L. ssp. vulgare variety Türkis). Wheat grain of the 15 varieties was collected from field in 2011–2012 (Year 1) and 2012–2013 (Year 2). To assess the baking quality of the whole-grain flour, the Rapid Mix Test was used and protein and gluten content, sedimentation and hardness index were measured. The spelt wheat varieties, Ceralio and Schwabenspelz, were characterized by high yields, higher than average protein content, and high baking values. The grain quality of the spelt wheat varieties, i.e., quality of the proteins and the potential for fermentation in dough, milling efficiency, baking values, protein and gluten content, exceeded that of the common wheat variety. We concluded that the spelt wheat varieties could be a valuable source of genes for the studies traits in crop breeding programs, or could be useful for the production of flour for baking.

KEYWORDS:

• Common wheat
• gluten
• hardness index
• protein
• sedimentation
• spelt wheat

Disclosure statement

No potential conflict of interest was reported by the authors.