Grain physical characteristics and bread-making quality of alternative cereals<br>towards common and durum wheat

Abstract

The present study is aimed at explaining the physical characteristics and bread-making quality of Khorasanwheat (BGR 40365, BGR 12389), einkorn (B2E0417) and emmer (B2000528). Here we will compare theaforementioned grains to both, common wheat (cv. Enola and Sadovo 1) and durum wheat (cv. Progres andDenitza). The physico-chemical characteristics (i.e thousand kernel weight, gluten content and Pelshenkevalue), are known to differ significantly among the wheat species, however, few studies have examined thesecharacteristics in ancient grains. The highest thousand kernel weight and test weight were observed in BGR40365. The highest wet gluten content was found in BGR 12389 (34.02%). One variety of einkorn (B2E0417)was determined to be ?gluten free'. Emmer (B2000528) was characterized by high content of wet gluten(30.13%). The best balance between gluten quantity and quality was observed in two varieties of Khorasanwheat (BGR12389, BGR 40365). PC-analysis was applied to group varieties according to their similarity on thebasis of ten traits. Three sub-groups could be identified where the first one composed by the hexaploid wheatcultivar Sadovo 1 and cultivar Enola. The second sub-group included cultivar Progres and BGR 40365, whilecultivar Denitza, BGR 12389 and B2000528 constituted the heterogeneous third sub-group.