Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation

Abstract

Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt? The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety 'Craklin', the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats 'Bonpain' and 'Sensas' lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

“…In previous research, quantification of gliadins fractions was done to compare the quantities of gliadin fractions between different wheat species [ 9 , 50 , 108 , 109 ], using only one spelt wheat genotype in each study. Rodríguez-Quijano et al [ 110 ] found considerable differences in the amounts of different gliadin fractions between two spelt varieties, with one of them having more similar values to bread wheat varieties. To the best of our knowledge, until now, no research was conducted to investigate the quantitative variation of gliadin fractions in more spelt genotypes and between different environments.…”

The 10,000-Year Success Story of Wheat!

“…Additionally, climate change and global warming can have adverse effects on both the yield and quality of wheat. An alternative to overcome these obstacles is to use older varieties of wheat and landraces, like einkorn, emmer, and spelt, that have never been subjected to breeding practices [ 12 , 13 ].…”

“…A high-fiber diet is positively associated with health benefits [ 84 , 85 ]. As well as the carbohydrate content, the ancient varieties, spelt (12%), einkorn (9.8%), and emmer (9.8%), have a lower fiber content than common wheat (13.4%) [ 13 , 65 , 86 ].…”

“…Wheat is generally traded according to specific characteristics, namely, the grain protein content and hardness [ 11 ]. These market requirements have led to a more comprehensive and thoughtful approach to wheat breeding so as not to neglect essential protein content and protein quality [ 12 , 13 ].…”

Productivity of winter wheat spelt in the Southen Steps of Ukraine

“…Останніми роками, завдяки своїм дієтичним властивостям та відмінним смаковим якостям, спельта користується значним попитом серед © Корхова М. М., 2019 споживачів країн Західної Європи, Америки, Австралії, Канади [10,11].…”