Wheat Growing and Quality in Organic Farming

Konvalina, Petr; Stehno, Z.; Capouchová, Ivana; Moudrý, Jan

doi:10.5772/29330

Cited by 14 publications

(14 citation statements)

References 32 publications

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“…Jednozrnka má dlouhé tenké stéblo, které je náchylné k poléhání. Pro jednozrnku je charakteristický krát-ký a velmi úzký praporcový list (Konvalina et al, 2010), vyznačuje se vysokou odnožovací schopností a vitalitou. Rostliny jsou odolné vůči houbovým chorobám.…”

Section: úVodunclassified

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Einkorn Wheat Malting Quality

Sachambula¹,

Hartman²,

Psota³

2015

Kvasny Prum

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Recenzovaný článek / Reviewed PaperSachambula, L. -Hartman, I. -Psota, V.: Sladovnická kvalita pšenice jednozrnky. Kvasny Prum. 61, 2015, č. 10-11, s. 320-325 Zavedená technologie sladování byla přizpůsobena sladování pšenice jednozrnky. Cílem bylo najít optimální variantu sladování při zachování znaků rozhodujících o kvalitě sladu z pšenice jednozrnky na vysoké úrovni. Byly určeny základní vlastnosti zrna pšenice a vzorek byl sladován. Byly zvoleny tři různé délky sladování (120, 144 a 168 hodin) a tři různé stupně domočení (43, 45 a 47 %). Kromě základ-ních znaků rozhodujících o kvalitě sladu z pšenice jednozrnky, byla sledována celá řada speciálních znaků. Vzorky pšenice jednozrnky byly zhodnoceny stejným způsobem, který se používá při hodnocení sladovnického ječmene. V některých kvalitativních parametrech dosáhla pšenice jednozrnka srovnatelných výsledků jako sladovnický ječmen.Sachambula, L. -Hartman, I. -Psota, V.: Einkorn wheat malting quality. Kvasny Prum. 61, 2015, No. 10-11, pp. 320-325 Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and the sample was malted. Three different malting times (120, 144, and 168 hours) and three degrees of steeping (43, 45, and 47%) were applied. Besides basic traits decisive for einkorn wheat malt quality, a number of special parameters were also studied. Wheat samples were evaluated with the method used for the evaluation of malting barley. In some quality parameters, einkorn wheat achieved comparable results as malting barley. Sachambula

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“…Einkorn wheat has one kernel per a spikelet, petty grains are of an oval shape, thousand grain weight varies from 21-28 g (Konvalina et al, 2012b). Einkorn has a long thin stem susceptible to lodging and characteristic short and very narrow flag leaves (Konvalina et al, 2010). It has high tillering capacity and vitality.…”

Section: Introductionmentioning

confidence: 99%

Einkorn Wheat Malting Quality

Sachambula¹,

Hartman²,

Psota³

2015

Kvasny Prum

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“…Many current agronomists consider T. dicoccum to be prehistoric and therefore, an old-fashioned crop; hence, T. dicoccum has not been subjected to intensive modern breeding in contrast to T. aestivum (Zaharieva et al 2010;Konvalina et al 2013). Contemporary landraces can therefore be used in archaeological experiments, as their yield potential is considered to be similar to that of landraces in prehistory.…”

Section: Introductionmentioning

confidence: 99%

Yield and Nutritive Value of Grain, Glumes and Straw of Triticum dicoccum Produced by Prehistoric Technology in Comparison to T. aestivum Produced by Modern Technology

Hejcman¹,

Hejcmanová²

2015

IANSA

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“…Gluten content corresponds to food grain demands (fourth class). Konvalina et al (2011) reported that gluten content in organic farming was from 18.1 to 23.6% in winter wheat cultivars grown in Czech Republic, because plants lack nutrients. These results agree with the findings of our study.…”

Section: Figure 1 Winter Wheat Wholemeal Gluten Content In Conventiomentioning

confidence: 99%

Effect of organic and conventional production systems on the winter wheat grain quality

Augspole¹,

Liniņa²,

Rutenberga-Ava³

et al. 2019

Foodbalt

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Cereal crops are cultivated worldwide in diverse environments. In Latvia wheat (Triticum aestivum L.) is the most common cereals. One of the most important wheat quality indices are gluten quantity and quality. The aim of this experiment was to assess the effect of different farming systems (organic and conventional) on wet gluten and quality of four winter wheat cultivars and one grain line. Field investigation with winter wheat cultivars 'Fredis', 'Edvins', 'Skagen', 'SW Magnific' and line '94-5-N' were carried out within the framework of value for cultivation and use of plant variety testing system (VCU) at the Research Institute of Agronomy (in Skriveri) of Latvia University of Life Sciences and Technologies, in 2017/2018. Gluten content, index and water-binding capacity were significantly (p<0.05) affected by the agricultural production systems and cultivars. In our trial were found statistically significant differences among agricultural production systems. Significantly lower gluten content and water binding capacity had in organic winter wheat grains, while gluten was significantly stronger, compared to the conventional. A statistically significant (p<0.01) positive correlation was found between winter wheat gluten content and water-binding capacity (r=0.999) for both production systems. The cultivars 'Fredis' and 'Edvins' had better gluten content and water-binding capacity that make them more suitable for the organic production systems, compared to other cultivars.

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Wheat Growing and Quality in Organic Farming

Cited by 14 publications

References 32 publications

Einkorn Wheat Malting Quality

Einkorn Wheat Malting Quality

Yield and Nutritive Value of Grain, Glumes and Straw of Triticum dicoccum Produced by Prehistoric Technology in Comparison to T. aestivum Produced by Modern Technology

Effect of organic and conventional production systems on the winter wheat grain quality

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