EFFECT OF WEED CONTROL AND SOWING RATE ON THE BAKING QUALITY OF SPELT IN COMPARISON WITH COMMON WHEAT

M. Sobolewska, S. Stankowski, W. Biel, S. Pużyński

Abstract: In the experiment conducted in 2012–2013 the following factors were investigated: 7 strains and cultivars (winter spelt: cv. Oberkulmer Rotkorn and five Polish strains, and common winter wheat cv. Tonacja), two methods of weed control and three sowing rates. Physical, quality and farinographic properties of grain were examined. Agricultural factors (weed control and sowing rate) had not significant influence for quality traits. Positive effect of chemical weed control was observed only for physical parameter of grain. There was no interaction between agronomical factors and strains and cultivars. Quality parameters were better for spelt strains than for common wheat, especially in protein and gluten content. Quality of gluten, expressed as gluten index was much lower. Spelt flour dough had longer stability times and smaller dough weakening than wheat, which means that they require to be mixed for longer than wheat flour dough. Obtained result indicate, that spelt could be a good material for bread production.

Keywords: grain quality; new breeding lines; sowing rate; Triticum aestivum ssp. spelta; Triticum aestivum ssp. vulgare; weed control

Date published: 2017-09-01