Physical and technological properties of kernels and flour made from spelt grown in an organic farming system in north-eastern Poland

Abstract

Spelt grain and flour made from spelt grown during a three-year field experiment in an organic farming system in north-eastern Poland were evaluated. The evaluated parameters were: moisture content of grain and flour, kernel uniformity, bulk density of grain, grain hardness, flour extraction rate, grain color and flour color.In the present study, all quality parameters of spelt grain and flour were significantly influenced by the interactions between cultivars and the year of harvest. Our findings indicate that spelt cultivars respond differently to soil and climatic conditions.The analyzed spelt cultivars differed considerably (cv %) in kernel uniformity (2.2–17%), compressive strength (9–40.8%) and compression energy (9–55.1%). The average flour extraction rate ranged from 67.1% to 68.0% for wheat cv. Korweta and from 58.5% to 69.7% for spelt, and this parameter was characterized by greater variation in all spelt cultivars than in common wheat. The observed variations in the color parameters of grain and flour were below 10%, and the only exception was the red component a* of flour. The analyzed parameters were most stable in spelt cvs. Schwabenspeltz and Holstenkorn and most varied in spelt cvs. Oberkulmer Rotkorn and Ceralio.