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

References

• Abdel-Aal, E.-S. M. 2008. “Effects of Baking on Protein Digestibility of Organic Spelt Products Determined by Two in Vitro Digestion Methods.” LWT-Food Science and Technology 41 (7): 1282–1288.
   Web of Science ®Google Scholar
• Andrews, A. C. 1964. “The Genetic Origin of Spelt and Related Wheats.” Der Züchetr 34: 17–22.
   Google Scholar
• Andruszczak, S., E. Kwiecińska-Poppe, P. Kraska, and E. Pałys. 2011. “Yield of Winter Cultivars of Spelt Wheat (T. Aestivum Ssp. Spelta L.) Cultivated under Diversified Conditions of Mineral Fertilization and Chemical Protection.” Acta Scientarum Polonorum, Agricultura 10 (4): 5–14.
   Google Scholar
• Andruszczak, S., E. Kwiecińska-Poppe, P. Kraska, and E. Pałys. 2012. “The Influence of Some Plant Protection Chemical Means on Leaf Area and Their Tip Angle of Some Winter Spelt Wheat Varieties (Triticum Aestivum Ssp. Spelta L.).” Progress in Plant Protection 52 (1): 163–166.
   Google Scholar
• Belton, P., and J. Taylor, eds. 2002. Pseudocereals and Less Common Cereals. Grain Properties and Utilization Potential, 153–175. New York: Springer-Verlag Berlin Heidelberg.
   Google Scholar
• Bojňanská, T., and H. Frančáková. 2002. “The Use of Spelt Wheat (Triticum Spelta L.) For Baking Applications.” Rostlinna Vyroba 48: 41–147.
   Google Scholar
• Boros, D., and A. Fraś. 2015. “Nutritional Value and Prohealthy Properties of Cereal and Rapeseed Varieties Approved for Cultivation in Poland.” ” PBAI-NRI Monographs and Dissertations No 49: 1–119.
   Google Scholar
• Buerli, M. 2007. “Farro in Italy. A Desk – Study the Global Facilitation Unit for Underutilized Species.” http://www.underutilized-species.org/Documents/PUBLICATIONS/farro.pdf
   Google Scholar
• Dengler, N., and J. Kang. 2003. “Leaf Development.” In Encyclopedia of Applied Plant Sciences, edited by B. Thomas, 567–574. Vol. 1. United Kingdom: Coventry.
   Google Scholar
• Elsevier Denčić, S., N. Mladenov, and B. Kobiljski. 2011. “Effects of Genotype and Environment on Breadmaking Quality in Wheat.” International Journal of Plant Production 5 (1): 71–82.
   Web of Science ®Google Scholar
• Escarnot, E., J. M. Jacquemin, R. Agneessens, and M. Paquot. 2012. “Comparative Study of the Content and Profiles of Macronutrients in Spelt and Wheat, a Review.” Biotechnologie, Agronomie, Société et Environnement 16 (2): 243–256.
   Web of Science ®Google Scholar
• Fageria, N. K. 2014. Nitrogen Management in Crop Production, 421. Boca Raton: CRC Press. ( United States, Taylor and Francis Group).
   Google Scholar
• Feledyn-Szewczyk, B. 2013. “The Influence of Morphological Features of Spelt Wheat Triticum Aestivum Ssp. Spelta and Common Wheat Triticum Aestivum Ssp. Vulgare Varieties on the Competitiveness against Weeds in Organic Farming System.” Journal of Food, Agriculture and Environment 11 (1): 416–421.
   Google Scholar
• Gawlik-Dziki, U., M. Świeca, and D. Dziki. 2012. “Comparison of Phenolic Acids Profile and Antioxidant Potential of Six Varieties of Spelt Triticum Spelta L.” Journal of Agricultural and Food Chemistry 60: 4603–4612.
   PubMed Web of Science ®Google Scholar
• Guzman, C., L. Caballero, A. Moral, and J. B. Alvarez. 2010. “Genetic Variation for Waxy Proteins and Amylose Content in Spanish Spelt Wheat Triticum Spelta L.” Genetic Resources and Crop Evolution 57: 721–725.
   Web of Science ®Google Scholar
• Jin, X., W. Diao, C. Xiao, F. Wang, and B. Chen. 2013. “Estimation of Wheat Agronomic Parameters Using New Spectral Indices.” PLoS ONE 8 (8): e72736.
   PubMed Web of Science ®Google Scholar
• Kohajdova, Z., and J. Karovicova. 2007. “Effect of Incorporation of Spelt Flour on the Dough Properties and Wheat Bread Quality.” Food. Science. Technology. Quality 4 (53): 36–45.
   Google Scholar
• Kohajdova, Z., and J. Karovicova. 2008. “Nutritional Value and Baking Applications of Spelt Wheat.” Acta Scientiarum Polonorum Technologia Alimentaria 7 (3): 5–14.
   Google Scholar
• Kohler – Schneider M. 2003. “Contents of a Storage Pit from Late Bronze Age Stillfried, Austria: Another Record of the New Glume Wheat.” Vegetation History and Archaeobotany 12: 105–111.
   Web of Science ®Google Scholar
• Konvalina, P., J. Moudry, and I. Capouchova. 2013. “Agronomic Characteristic and Baking Quality of Triticum Spelta L.” Lucrări Ştiinţifice, Seria Agronomie 56 (1): 11–14.
   Google Scholar
• Koutroubas, S. D., S. Fotiadis, and C. A. Damalas. 2012. “Biomass and Nitrogen Accumulation and Translocation in Spelt (Triticum Spelta) Grown in a Mediterranean Area.” Field Crop Research 127: 1–8.
   Web of Science ®Google Scholar
• Krawczyk, P., A. Ceglińska, and K. Izdebska. 2008. “Porównanie Właściwości Reologicznych Ciasta I Jakości Pieczywa Otrzymanego Z Mąki Orkiszu I Pszenicy Zwyczajnej (Comparing the Technological Value of Spelt Grains to Common Wheat Grains).” Żywność. Nauka. Technologia. Jakość 4, 59: 141–151. (in Polish).
   Google Scholar
• Lacko-Bartosova, M., J. Korczyk-Szabo, and R. Razny. 2010. “Triticum Spelta-a Specialty Grain for Ecological Farming Systems.” Research Journal of Agricultural Science 42 (1): 143–147.
   Google Scholar
• Lacko-Bartosova, M., and M. Redlova 2007. “The Significance of Spelt Wheat Cultivated in Ecological Farming in the Slovak Republic.” Proceeding of conference Organic Farming, 79–81. Slovak Republic.
   Google Scholar
• Loje, H., B. Moller, A. M. Laustsen, and A. Hansen. 2003. “Chemical Composition, Functional Properties and Sensory Profiling of Einkorn Triticum Monococcum L.” Journal of Cereal Science 37: 231–240.
   Web of Science ®Google Scholar
• Marconi, E., M. Carcea, M. Schiavone, and R. Cubadda. 2002. “Spelt (Triticum Spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions.” Cereal Chemistry 79: 634–639.
   Web of Science ®Google Scholar
• Martin, C. R., R. Rousser, and D. L. Brabec. 1993. “Development of a Single-kernel Wheat Characterization System.” Transactions of the ASAE 36: 1399–1404.
   Google Scholar
• Mikos, M., and G. Podolska. 2012. “Bread-making Quality of Old Common Bread (Triticum Aestivum Ssp. Vulgare L.) And Spelt (Triticum Aestivum Ssp. Spelta L.) Wheat Cultivars.” Journal of Food, Agriculture and Environment 10 (3): 221–224.
   Google Scholar
• Molga, M. 1986. Basics of Agricultural Climatology. Warsaw, Poland: State Agricultural and Forestry Publishing House.
   Google Scholar
• Neeson, R., J. Evans, V. Burnet, D. Luckett, C. Welings, H. Taylor, H. Raman, E. Van Meeuwen, and P. Bowden 2008. “Optimizing the Quality and Yield of Spelt under Organic Production in Australia.” Proceeding of the 14th Australian Agronomy Conference. September. Adelaide South Australia
   Google Scholar
• Nowiński, M. 1970. Dzieje Upraw I Roślin Uprawnych (History of Crops and Arable Crops), 387. Warsaw, Poland: State Agricultural and Forestry Publishing House. (in Polish).
   Google Scholar
• Oliveira, J. A. 2001. “North Spanish Emmer and Spelt Wheat Landraces: Agronomical and Grain Quality Characteristic Evaluation.” Plant Genetic Resources Newsletter 125: 16–20.
   Google Scholar
• Priwieziencev ucbs.uw.edu.pl/wyklady. 2010. “wyklad-Priwieziencew-Sieniarska.doc” (in Polish)
   Google Scholar
• Puumalainen, T., H. Nykopp, and H. Tuorila. 2002. “Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern a Spelt-based Traditional Cereal.” Lebensmittel-Wissenschaft und-Technologie 35: 549–553.
   Web of Science ®Google Scholar
• Rachoń, L., G. Szumiło, and S. Stankowski. 2011. “Porównanie Wybranych Wskaźników Wartości Technologicznej Pszenicy Zwyczajnej (Triticum Aestivum Ssp. Vulgare), Twardej (Triticum Durum) I Orkiszowej (T. Aestivum Ssp. Spelta) Comparison of Selected Technological Value of Common Wheat (Triticum Aestivum Ssp. Vulgare), Durum Wheat (Triticum Durum) and Spelt Wheat (T. Aestivum Ssp. Spelta).” Fragmenta Agronomica 28 (4): 52–59. (in Polish)
   Google Scholar
• Raman, H., R. Rahman, D. Luckett, R. Raman, F. Bekes, L. Làng, and Z. Bedo. 2009. “Characterisation of Genetic Variation for Aluminium Resistance and Polyphenol Oxidase Activity in Genebank Accessions of Spelt Wheat.” Breeding Science 59: 373–381.
   Web of Science ®Google Scholar
• Ranhotra, G. S., J. A. Gerroth, B. K. Glaser, and K. J. Lorenz. 1995. “Baking and Nutritional Qualities of a Spelt Wheat Sample.” Lebensmittel-Wissenschaft und-Technologie 28: 118–122.
   Web of Science ®Google Scholar
• Ruibal – Mendieta N., Delacriox D.L., Mignolet E., Pycke J.-M., Marques C., Rozenberg R., Petitjean G., Habib – Jiwan J.-L., Meurens M., Quetin – Leclerq J., Delzenne N.M., and Larondelle Y. 2005. “Spelt (Triticum Aestivum Ssp. Spelta) as Source of Breadmaking Flour and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid.” Journal of Agricultural and Food Chemistry 53: 2751–2759.
   PubMed Web of Science ®Google Scholar
• Schobar, T. J., S. R. Bean, and M. Kuhn. 2006. “Gluten Proteins from Spelt (Triticum Aestivum Ssp. Spelta) Cultivars: A Rheological and Size-exclusion High-performance Liquid Chromatography Study.” Journal of Cereal Science 44 (2): 161–173.
   Web of Science ®Google Scholar
• Sedlacek, T., and P. Horcicka. 2011. “Development of a Small-scale Variant of the Rapid Mix Test Experimental Bread Baking.” Czech Journal of Genetics and Plant Breeding 47 (3): 123–127.
   Web of Science ®Google Scholar
• Seibel, W., K. Pfeilsticker, and B. Schrader. 1987. “Analytical, Dough Rheology and Baking Studies for Optimization of the Wheat Baking Test, the Rapid-MixTest. I. Development of the Optimized Rapid-Mix-Test RMT.” Getreide, Mehl und Brot 39: 174–178.
   Google Scholar
• Skrabanja, V., B. Kovac, T. Golob, H. G. M. L. Elmsta, I. M. E. Bjorck, and I. Kreft. 2001. “Effect of Spelt Wheat Flour and Kernel on Bread Composition and Nutritional Characteristics.” Journal of Agricultural and Food Chemistry 49: 497–500.
   PubMed Web of Science ®Google Scholar
• Stalenga, J., and K. Jończyk 2005. “Usefulness of Some Winter Wheat Varieties for Cultivation in Organic Farming.” 15th IFOAM Organic World Congress, 571–575. Adelaide, Australia.
   Google Scholar
• Sulewska, H., Z. Nita, and A. Kruczek. 2005. “Zróżnicowanie Cech Jakościowych Wybranych Genotypów Orkiszu (Triticum Aestivum Ssp. Spelta L.) (Variability of Grain Quality Characters among Spelt Wheat Genotypes (Triticum Aestivum Ssp. Spelta L.).” Biuletyn Instytutu Hodowli I Aklimatyzacji Roślin 235: 65–74. (in Polish).
   Google Scholar
• Szymona, J. 1996. “Ekologiczna Uprawa Orkiszu (Triticum Aestivum Var. Spelta) (Organic Cultivation of Spelt Wheat (Triticum Aestivum Var. Spelta).” Wojewódzki Ośrodek Doradztwa Rolniczego W Olsztynie 11: 1–20. (in Polish).
   Google Scholar
• Terjung, W. H., S. S. F. Louie, and P. A. Rourke. 1976. “Toward an Energy Budget Model of Photosynthesis Predicting World Productivity.” Vegetatio 32 (1): 31–53.
   Google Scholar
• Watson, D. J. 1947. “Watson Comparative Physiological Studies in Growth of Field Crops. I. Variation in Net Assimilation Rate and Leaf Area between Species and Varieties, and within and between Years.” Annals of Botany 11: 41–76.
   Web of Science ®Google Scholar
• Weiss, M., F. Baret, G. J. Smith, I. Jonckheere, and P. Coppin. 2004. “Review of Methods for in Situ Leaf Area Index (LAI) Determination. Part II. Estimation of LAI, Errors and Sampling.” Agricultural and Forest Meteorology 121 (1–2): 37–53.
   Web of Science ®Google Scholar
• Wilson, J. D., D. B. Bechtel, G. W. T. Wilson, and P. A. Seib. 2008. “Bread Quality of Spelt Wheat and Its Starch.” Cereal Chemistry 85 (5): 629–638.
   Web of Science ®Google Scholar
• Winzeler, H., J. E. Schmid, and M. Winzeler. 1994. “Analysis of the Yield Potential and Yield Components of F1and F2 Hybrids of Crosses between Wheat (Triticum Aestivum L.) And Spelt (Triticum Spelta L.).” Euphytica 74: 211–218.
   Web of Science ®Google Scholar
• Wiwart, M., W. Kandler, J. Perkowski, F. Berthiller, B. Preinerstorfer, E. Suchowilska, M. Buśko, M. Laskowska, and R. Krska. 2009. “Concentrations of Some Metabolites Produced by Fungi of the Genus Fusarium and Selected Elements in Spring Spelt Grain.” Cereal Chemistry 86: 52–60.
   Web of Science ®Google Scholar
• Yoshida, S. 1972. “Physiological Aspects of Grain Yield.” Annual Review of Plant Physiology 23 (1): 437–464.
   Google Scholar
• Zanetti, S., M. Winzeler, C. Feuillet, B. Keller, and M. Messmer. 2001. “Genetic Analysis of Bread-making Quality in Wheat and Spelt.” Plant Breeding 120: 13–19.
   Web of Science ®Google Scholar
• Zieliński, H., A. Michalska, and A. Ceglińska. 2008. “Antioxidant Properties of Spelt Bread.” Polish Journal of Food and Nutritional Sciences 58 (2): 217–222.
   Google Scholar
• Żuk-Gołaszewska, K., T. Kurowski, D. Załuski, M. Sadowska, and J. Gołaszewski. 2015. “Physio-agronomic Performance of Spring Cultivars T. Aestivum and T. Spelta Grown in Organic Farming System.” International Journal of Plant Production 9 (2): 211–236.
   Web of Science ®Google Scholar