T. Aestivum, Spelt, Einkorn and Emmer – Differences and Similarities in Morphological and Technological Aspects

Abstract

 Emerging strategic direction in the development of agriculture and food production that supports sustainable development at various levels (worldwide, EU, national) is organic farming which is currently one of the most regulated and controlled agricultural system. Еspecially in Europe production of ancient wheat genus Triticum was promoted to preserve biodiversity of genetic resources in agriculture. It is consider that T. spelta, T. monococcum (Einkorn) and T. dicoccum (Emmer) have been predestined by nature for cultivation in organic farming, they are not demanding of fertilizers and soils. More over the bulky hulls (25 – 30% of yield) which have to be removed in an addition process protect the kernel against pollution or infections. Despite of advantages, the cultivation of these species has no tradition in Bulgaria. We have reported results of basic morphological and technological parameters of T. spelta, T. monococcum (Einkorn) and T. dicoccum (Emmer) accessions in comparison with quality standard variety Pobeda (T. aestivum). T. spelta has a large grain, shape and 1000 kernel weight like variety Pobeda. Grains of Emmer species are an elongated, those of Еinkorn have shorter and a little flatted shape. All species have lower-vitreousness. T. dicoccum (Emmer) and T. monococcum (Einkorn) have low 1000 kernel weight and SDS – sedimentation value but high content of crude protein (16 – 20%). Despite of this wet gluten from T. monococcum (Еinkorn) was not washed. The extracted flour from T. spelta has a light green hue, good rheological and bread making properties. The extracted flour from T. monococcum (Einkorn) is rich of β-carotene and has a nice yellow colour, but weak rheological and bread making properties.