The aim of this study was to assess the effect of different levels of production technology intensity on grain quality of four species of spring wheat: common wheat (Triticum aestivum ssp. aestivum L.), durum wheat (Triticum durum Desf.), spelt wheat (Triticum aestivum ssp. spelta [L.] Thell) and dicoccum wheat (Triticum dicoccum [Schrank] Schübler). Two levels of production technology intensity were applied in the experiment: medium mineral fertilisation (N -70, P -30.5 and K -99.6 kg ha -1 ), seed priming and weed control; high mineral fertilisation (N -140, P -30.5 and K -99.6 kg ha -1 ), seed priming, weed control, two treatments against diseases, insecticide and growth regulator. Tested wheat grains were collected from the crop years 2011-2013. To assess the baking quality of tested wholegrain flour, gluten quantity and quality, falling number and Mixolab parameters were determined. Rheological properties of wholegrain wheat dough were affected mostly by wheat species and crop year. Among the analysed species, spelt wheat was characterised by the highest wet gluten content, amylolytic activity (C4) and starch retrogradation (C5). Dicoccum wheat was characterised by the lowest gluten content and the lowest resistance time of dough (T1) and stability. Dicoccum wheat had also the highest protein weakening (the lowest Cs and C2). Crop year had a significant effect on starch gelatinisation (C3), amylolytic activity (C4), retrogradation (C5) and gelatinisation time (T3-T2). Wheat cultivated under high level of production technology intensity was characterised by higher gluten content and lower final temperature of starch gelatinisation (D3).

Chemical composition of common wheat-Triticum aestivum ssp. vulgare Vill. Host., hard wheat-Triticum durum Desf., and spelt-Triticum aestivum ssp. spelta (L.) Thell grains was investigated. Total protein, wet gluten, fiber, ash, carbohydrates, falling number, macronutrients (phosphorus, potassium, calcium, magnesium), and microelements (copper, iron, manganese, zinc) were determined. Also standard deviation, variability and correlation coefficients were calculated. Hard wheat and spelt lines were characterized by much higher contents of total protein, wet gluten, and falling number value than common wheat; however, the highest protein concentration and falling number was recorded in grains of hard wheat. Common wheat was distinguished by low ash content and the highest carbohydrates level. Higher percentage of macronutrients and microelements in grains of spelt and hard wheat, as compared to common wheat, confirms the usefulness of these species for foodstuff production. Among the qualitative traits studied, content of carbohydrates appeared to be the least variable (cv = 2.2%), while the highest variability (cv = 31.1%) was shown by fat content. Significant correlations for the following trait pairs were observed: protein-gluten, protein-carbohydrates, fat-ash, fat-falling number, carbohydrates-gluten, and ash-falling number.

and commodities science 2 department of agricultural and environmental chemistry 3 department of herbology and plant cultivation techniques university of life sciences in lublin abstract The test material originated from a field experiment conducted in 2010-2013, at the Experimental Farm in Felin (51°22' N, 22°64' E), which belongs to the University if Life Sciences in Lublin. A two-factor experiment was conducted in randomised blocks with 4 replicates. The chemical composition of grain of 4 wheat species was analysed: common wheat (Triticum aestivum ssp. aestivum L.) cv. Tonacja, durum wheat (Triticum durum Desf.) cv. Komnata, spelt (Triticum aestivum ssp. spelta (L.) Thell.) cv. Schwabenkorn, and einkorn wheat (Triticum monococcum L.) line PL 5003 (material acquired from the National Centre of the Plant Gene Pool), grown at different production technology intensity (medium and high level of cultivation technology). The analyses on wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese and zinc. The results were subjected to an analysis of variance, while the differences were estimated by the Tukey's test at the significance level of p = 0.05. In order to identify the correlations and relationships between selected grain quality traits, an analysis of multiple correlation was employed and coefficients of variation were calculated (CV, %). Einkorn wheat proved to have the highest levels of protein, fat, ash, phosphorus, potassium, magnesium, calcium, copper, zinc, iron and manganese. Among the remaining genotypes, common wheat had the highest levels of carbohydrates and fibre. Irrespective of the genotype, more intensive chemical weed and pest control and nitrogen fertilisation had a favourable effect

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