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vol. 16, nr. 2 (2010)
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Milling value of spelt wheat and wheat grain
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Grażyna Cacak-Pietrzak, Ewa Gondek
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Faculty of Food Sciences, Warsaw University of Life Sciences ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 16 (2010), nr. 2,
pp. 263-273
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abstract:
The objective of the study was estimation on milling properties of spelt grain variety Schwabenkorn and some wheat varieties: Figura, Ostka Strzelecka, Smuga, Tonacja and Wydma. The grain came from a ecological crop production from a field experimental conducted in the years 2007-2009 at the Experimental Station Osiny, belonging to the Institute of Soil Science and Plant Cultivation – National Research Institute in Puławy. The grain of spelt were the smaller selectness, uniformity, hardness and glassiness to compare grains wheat varieties. Total flour yield of the grain of spelt and wheat was comparison. Significantly difference was on yield from break and reduction flour. Energy expenditure for milling the grain of spelt was significantly smaller to the energy quantity for milling wheat grain.
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keywords:
spelt, wheat, quality of grain, milling value
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original in:
Polish
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