Processing and Bread-Making Quality Profile of Spanish Spelt Wheat [PDF]
Foods, 2023 Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has ...
Ana Belén Huertas-García +5 more
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The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat [PDF]
Foods, 2022 An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain.
Verica Takač +5 more
doaj +2 more sources
Spanish Spelt Wheat: From an Endangered Genetic Resource to a Trendy Crop [PDF]
Plants, 2021 Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that was widely cultivated in the past. This species derived from a cross between emmer wheat (T. turgidum spp. dicoccum Schrank em. Thell.) and Aegilops tauschii Coss.
Juan B. Alvarez
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Characterization of the Protein and Carbohydrate Related Quality Traits of a Large Set of Spelt Wheat Genotypes [PDF]
Foods, 2022 Spelt wheat (Triticum aestivum subsp. spelta L.) is an underexploited hexaploid wheat species that has become an increasingly fashionable raw material of bakery products in the last decades, partly because of its ability to grow under organic ...
Viola Tóth +4 more
doaj +2 more sources
Utilization of in Vitro Anther Culture in Spelt Wheat Breeding. [PDF]
Plants (Basel), 2019 The efficiency of in vitro anther culture was screened in a full diallel population of four spelt wheat genotypes and ten F1 hybrids. Genotype dependency was observed based on the data of embryo-like structures (ELS), green-, albino plantlets. In the diallel population and ten F1 hybrids, the green plantlets production ranged from 13.75 to 85.00 and ...
Lantos C +7 more
europepmc +6 more sources
Foods, 2021 The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat.
Verica Takač +5 more
doaj +3 more sources
Selenium (IV) and Sulphur (VI) as Elements Modifying Plant Quality: Content of Selenium and Sulphur Forms in Wheat [PDF]
MoleculesIn order to achieve high-quality yields, it is essential to provide plants with the necessary nutrients, including selenium (Se) and sulphur (S), to meet their nutritional requirements. This study aimed to determine the effect of selenium (0, 10 and 20 g
Marzena S. Brodowska +2 more
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The production of organic spelt wheat in Serbia [PDF]
Selekcija i Semenarstvo, 2019 Areas used for the production of organic plants have been permanently increasing for many years, both in the world and in Serbia. This type of agricultural production in Serbia was performed in the area of 14,357.96 ha, and the leading role belonged to ...
Golijan Jelena +3 more
doaj +3 more sources
EVALUATION OF CHOOSEN YIELD COMPONENTS OF SPELT WHEAT CULTIVARS [PDF]
Journal of Central European Agriculture, 2002 During 1996-1999 a field experiment with different varieties of spelt wheat (Triticum spelta L.) was carried out on brown loamy arable soil within an ecological system in Nitra region.
MAGDALENA LACKO-BARTOŠOVÁ, M OTEPKA
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The use of crushed grain of spelt in wheat bread technology [PDF]
E3S Web of Conferences, 2021 Spelt is a valuable crop, known for a long time, but little used currently. The increased interest in it is explained by the great potential of this crop, which lies in its rich chemical composition, and the possibility of using it as a source of ...
Khmeleva Evgenia +4 more
doaj +1 more source