Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Ceglińska A. 2003. TECHNOLOGICAL VALUE OF A SPELT AND COMMON WHEAT HYBRID, EJPAU 6(1), #2.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-2.html

ABSTRACT

The grain of spelt (Triticum spelta) is distinguished by higher total protein contents (13 – 17%) as well as by the different composition of prolamine proteins compared to common wheat (Triticum aestivum). The breeders have again taken an interest in spelt because of its better resistance to the influence of the environment. Research material used was the grain of 16 hybrids of (Triticum spelta × Triticum aestivum), which was compared with spelt and the two varieties of the common wheat featuring diverse technological value – the Begra and the Elena. Evaluation of quality included grain, flour and bread. All hybrids featured less total protein contents than spelt, however, higher than in case of the common wheat. Better total yield of flour was obtained for the hybrids than that from the spelt. Volume of the hybrid bread was in between the spelt and the common wheat breads. Technological features and good taste of bread the hybrids STH 586, STH 588 and STH

Key words: baking properties, milling properties, spelt and common wheat hybrid

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