Hulled Wheat Productivity and Quality in Modern Agriculture Against Conventional Wheat Species

Leszek Rachoń, Aneta Bobryk-Mamczarz and Anna Kiełtyka-Dadasiewicz
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Leszek Rachoń: Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
Aneta Bobryk-Mamczarz: PZZ LUBELLA GMW Sp. z o.o. Sp. k., ul. Wrotkowska 1, 20-469 Lublin, Poland
Anna Kiełtyka-Dadasiewicz: Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland

Agriculture, 2020, vol. 10, issue 7, 1-13

Abstract: The objective of this study is to compare the yields and qualities of the hulled wheats emmer ( Triticum dicoccum Schübl.) and spelt ( Triticum aestivum L. ssp. spelta ) with the commonly cultivated naked wheats common wheat ( Triticum aestivum L. ssp. vulgare ) and durum wheat ( Triticum durum Desf.). Three years of field experiments were carried out from 2015 to 2017 in the Lubelskie province (Poland) on rendzina soils. The experimental results indicate that the hulled wheats, even when cultivated with advanced technology, produced lower yields compared to the common and durum wheats (reduced by 30–56%). In spite of their lower yields, emmer and spelt retained appropriate technological parameters. Higher ash, protein, and wet gluten yields were characteristic of the hulled wheats; however, the high gluten spread of emmer (13.3 mm) may limit its application as a raw material in some food processes. In summary, hulled wheat species can be recommended for modern agricultural production as an alternative source of high-quality materials for the agricultural and food industries.

Keywords: common wheat; durum; spelt; emmer; yield; quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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