Abstract
Technological quality of wheat is defined by physical and chemical indicators of quality and its baking properties. To make wheat a commodity, there are certain requirements to be met, defined by minimum values of trade quality indicators. As hexaploid wheat, spelt (Triticum spelta L.) belongs to a group of alternative cereal grains high in gluten, and its flour is therefore used for making most pastries. Due to its high nutritional value, spelt flour is used to enhance the quality or flavour of wheat bread and other bakery products. Two-year research was conducted during 2011 and 2012 to investigate protein content in crops grown on the Eutric Cambisol soil type. The research was conducted on two spelt cultivars: Hungarian Ek? 10 and Serbian NS Nirvana. The results showed that NS Nirvana averaged a statistically significantly higher proteins content (16.76%) than Hungarian cultivar Ek? 10 (15.65%). Climatic factors, temperatures, the intensity of light and duration of seed filling had an impact on the investigated parameter.
Highlights
Wheat is one of the most important crop cultures grown in Serbia, on approximately 500,000 ha; with an average yield of 3,700 kg/ha (Statistical Yearbook of Serbia, 2012)
Spelt (Triticum spelta L.) as hexaploid wheat belongs to a group of alternative cereal grains of the genus Triticum, with fragile spikes and chaffy kernels
The goal of this research was to investigate the impact of years on protein synthesis in spelt kernels (Triticum spelta L.) on the brown forest-type soil
Summary
Wheat is one of the most important crop cultures grown in Serbia, on approximately 500,000 ha; with an average yield of 3,700 kg/ha (Statistical Yearbook of Serbia, 2012). It has been used for thousands of years to provide food for humans. The group of alternative cereal grains comprises some old and nearly forgotten wheat cultivars, such as spelt, emmer (Triticum dicoccum Schrank), einkorn (Triticum monococcum L.), club wheat (Triticum compactum Host.) and khorasan wheat (Triticum turanicum). Spelt occupies an important place in this group, due to its biological, dietary and medicinal properties. Spelt (Triticum spelta L.) as hexaploid wheat belongs to a group of alternative cereal grains of the genus Triticum, with fragile spikes and chaffy kernels. The chaff usually makes up 25%-35% of total kernel weight (Medović, 2003)
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