Baking quality of genetics resources of spring forms of Triticum spelta L.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F13%3A43886252" target="_blank" >RIV/60076658:12220/13:43886252 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/13:62052
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Baking quality of genetics resources of spring forms of Triticum spelta L.
Original language description
Organic farmers are searching for new market and sale opportunities. The organic farming system may grow and process a wider range of species than the conventional farming system does. Concerning wheat, there are so called hulled wheat species comprisingparts of collections of the world gene banks. Spelt wheat is the most important of all the hulled wheat species. Our paper aims at presenting results of research and assessment of spring wheat forms of seven spelt wheat cultivars in particular, as compared to a bread wheat control variety. Small-plot trials were established at two different localities within the Czech Republic and Austria in 2010 and 2012. Results of the trials show that some varieties could be good source for food processing capacities. Its grain were characterised by a high proportion of protein in grain (up to 17.2 %). Content of wet gluten was also very high (the mean value was 45% in spelt; 26% bread wheat variety). Falling number is another advantage of spelt whe
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GC - Plant growing, crop rotation
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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