Bread-making quality of old common bread (Triticum aestivum ssp. vulgare L.) and spelt (Triticum aestivum ssp. spelta L.) wheat cultivars.

摘要

Bread-making quality of six winter spelt (Triticum aestivum ssp. spelta L.) and seven old winter wheat (Triticum aestivum ssp. vulgare L.) varieties planted at the Experimental Station in Osiny, Poland, were studied. Most of the old wheat varieties are currently grown in the countries of Western Europe, especially in the ecological system. It could be useful to implement the old wheat varieties to the conditions of this system in Europe. The present study aims at determining the effect of cultivar on several bread-making quality traits. Results indicate that there are great differences among the quality of wheat varieties. On the basis of cluster analysis, three groups of wheat varieties were identified. Analysis of the technological characteristics of the tested cultivars showed that varieties 'Schwabenkorn', 'Kujawianka', 'Ostka Kazimierska' and 'Banatka Kresowa' are characterized by the satisfactory bread-making quality and can be used for bread production.