Culinary properties of groats of spelt wheat cultivars and lines

Abstract

Goal. To study culinary properties of spelt wheat grain groats depending on cultivar or line.Methods. Technological and culinary properties for five spelt wheat cultivars and eight lines derived from crossing bread wheat with spelt wheat were determined comparing with the cultivar Zoria Ukrainy as standard. The prepared whole groats were flattened on laboratory roller workbench. Culinary evaluation of porridge from flattened groats was carried out on a scale of 1 to 9 according to the methods of State scientific and technical examination of plant varieties being modified at the Department of Technology of Grain Storage and Processing of Uman National University of Horticulture. Grain vitreousness and protein content were also measured.Results. It is established that technological properties of grain of spelt wheat cultivars and lines varied significantly as influenced by weather conditions. The protein content in spelt grain varied between 11.0 and 21.3%, and the vitreousness ranged from 35 to 84%, depending on the cultivar or the line. The cultivars Zoria Ukrainy, Schwabenkorn, Australian 1, NSS 6/01 and the line LPP 3218 had the highest values of these indices, while the cultivar Swedish 1 and the line LPP 3117 had the lowest ones.The culinary ratings (marks) of flattened groats of the spelt grain varied significantly depending on the cultivar or the line too. The total culinary rating of porridge from flattened groats ranged between 7.4 and 9.0 points. The porridge from flattened groats of the cultivar Zoria Ukrainy and the line LPP 3132 have got the highest culinary rating (9.0 points), while the ratings of the cultivar Swedish 1 (7.4 points) and the lines LPP 1424 and LPP 3117 (7.8 points) were the lowest. The culinary ratings of porridge for the other cultivars were 8.2–8.4 points.Conclusions. Resulted from crossing bread wheat with spelt, it is possible to obtain lines with high organoleptic rating of porridge. The total culinary rating of porridge from flattened groats of spelt was of 7.4 to 9.0 points. The cultivar Zoria Ukrainy and the line LPP 3132 were assessed with the maximum total culinary rating of porridge from flattened groats, which makes them suitable for making cereal products.The indices of vitreousness and protein content in grain as well can be used to assess the culinary properties of the spelt groats.