Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking

Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking

The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T. aestivum ) as compared with the grain of their parental forms, i.e., modern bread wheat cultivars and spelt breeding lines. The content of basic...

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Bibliographic Details
Main Authors: Marian Wiwart, Anna Szafrańska, Elżbieta Suchowilska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
bread wheat
spelt
hybrids
technological quality
rheological properties
Online Access:http://journal.pan.olsztyn.pl/Grain-of-Hybrids-Between-Spelt-Triticum-spelta-L-and-Bread-Wheat-Triticum-aestivum,170870,0,2.html

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