Characterization of the Protein and Carbohydrate Related Quality Traits of a Large Set of Spelt Wheat Genotypes.

ABSTRACT: Spelt wheat (Triticum aestivum subsp. spelta L.) is an underexploited hexaploid wheat species that has become an increasingly fashionable raw material of bakery products in the last decades, partly because of its ability to grow under organic agricultural conditions and partly because of the growing number of people following the trend of having a healthy diet. However, due to its difficult threshing, most research on spelt seed is based on a very limited number of genotypes. Therefore, we determined the physical, compositional, and breadmaking quality traits of 90 spelt genotypes in order to highlight the variation of these properties and to identify possible genetic resources for spelt improvement. The thousand kernel weight of the spelt genotypes ranged between 23.2 and 49

SUBMITTER: Toth V 

PROVIDER: S-EPMC9324691 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature