Effect of Weed Control and Sowing Rate on the Baking Quality of Spelt in Comparison with Common Wheat

1 West Pomeranian University of Technology in Szczecin, Department of Agronomy, 71-459 Szczecin, Poland
2 West Pomeranian University of Technology in Szczecin, Department of Pig Breeding, Animal Nutrition and Food, 71-460 Szczecin, Poland


STANKOWSKI, S., S. PUŻYŃSKI, M. SOBOLEWSKA and W. BIEL, 2016. Effect of weed control and sowing rate on the baking quality of spelt in comparison with common wheat. Bulg. J. Agric. Sci., 22: 604-610

In the experiment conducted in 2012–2013 the following factors were investigated: 7 strains and cultivars (winter spelt: cv. Oberkulmer Rotkorn and fi ve 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 signifi cant infl uence 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 fl our dough had longer stability times and smaller dough weakening than wheat, which means that they require to be mixed for longer than wheat fl our dough. Obtained result indicate, that spelt could be a good material for bread production.

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

See the article as a PDF.