Indirect indicators of baking quality of organic emmer wheat

Veronika Curna, Magdalena Lacko-Bartosova


Emmer wheat (Triticum dicoccon Schrank, Triticum dicoccum Schubl.) is one of the oldest crop in the world. It belongs to the hulled wheat species which has been grown and used as a part of the human diet for a very long time. Presented results aimed at evaluation of selected indirect indicators of baking quality of four emmer wheat varieties (Agnone, Guardiaregia, Farvento, and Molise sel Colli) cultivated under the conditions of organic farming system in the south region of the Slovak Republic. The obtained results indicated that emmer wheat varieties had low content of gluten and sedimentation. Values of falling number depended on growing season with very high differences. According to achieved results we can conclude that emmer wheat varieties are not very suitable for baking purpose, but emmer can be used as porridge, groats, whole grains in traditional soups, pasta, pancakes and other food products.

Keywords: emmer wheat, Triticum dicoccon Schrank, indirect indicators of baking quality

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