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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/13:62052

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food, Agriculture & Environment

ISSN

1459-0255

e-ISSN

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Svazek periodika

11

Číslo periodika v rámci svazku

3,4

Stát vydavatele periodika

FI - Finská republika

Počet stran výsledku

2

Strana od-do

475-476

Kód UT WoS článku

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EID výsledku v databázi Scopus

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