Abstract
Collection of spring form of spelt wheat, emmer wheat and einkorn wheat genetic resources from the Gene Bank of CRI Prague-Ruzyně, cultivated in exact field small-plot trials under organic farming conditions of three experimental localities (Prague-Ruzyně, Prague-Uhřiněves and Ceske Budějovice) was evaluated with the view of basic technological parameters. Two spring cultivars of common wheat - SW Kadrilj and Jara as a check varieties were used. Minor wheat species were in comparison with the check cultivars of common wheat characterized by higher crude protein content and wet gluten content in grain dry matter. Gluten Index and Zeleny test values were low in einkorn and emmer, but in spelt were higher - this indicates wider possibilities of the spelt use for different types of bakery products. Keywords: spelt wheat, einkorn wheat, emmer wheat, organic farming, technological quality
Highlights
Hulled wheat species belong to the neglected crops. They have the potential to be used by the food industry
Collection of spring form of spelt, emmer an einkorn genetic resources was obtained from the Gene Bank of CRI Prague-Ruzyně (Tab. 1) a cultivated during 2011–2013 in exact field small-plot trials under organic farming conditions of three experimental localities: PragueUhříněves (295 m above sea level, average year temperature 8.3 °C, sum of precipitation 575 mm), Prague-Ruzyně (340 m above sea level, average year temperature 7.8 °C, sum of precipitation 472 mm) and České Budějovice (388 m above sea level, average year temperature 8.0 °C, sum of precipitation 620 mm)
Two spring common wheat cultivars – present SW Kadrilj and older Jara were used as a check cultivars
Summary
Hulled wheat species belong to the neglected crops. They have the potential to be used by the food industry. Einkorn is the oldest of domesticated wheat species. Emmer wheat used to be one of the most significant crops for almost 7,000 years. Spelt wheat is called an obsolete European wheat. As the organic farming has developed, the hulled wheat species have become more attractive and have been used more in Europe (Konvalina et al, 2014)
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