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首页> 外文期刊>Journal of Crop Improvement >Agronomic traits and grain quality of selected spelt wheat varieties versus common wheat
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Agronomic traits and grain quality of selected spelt wheat varieties versus common wheat

机译：选定拼写小麦品种的农艺性状和粮食品质与常见小麦

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摘要

The growth in demand for traditional and organic products has led to increased interest in the cultivation of spelt wheat (Triticum aestivum L. ssp. spelta). The aim of this study was to compare agronomic traits and grain quality of 14 varieties of spelt wheat with a common wheat variety (7. aestivum L. ssp. vulgare variety Tiirkis). Wheat grain of the 15 varieties was collected from field in 2011-2012 (Year 1) and 2012-2013 (Year 2). To assess the baking quality of the whole-grain flour, the Rapid Mix Test was used and protein and gluten content, sedimentation and hardness index were measured. The spelt wheat varieties, Ceralio and Schwabenspelz, were characterized by high yields, higher than average protein content, and high baking values. The grain quality of the spelt wheat varieties, i.e., quality of the proteins and the potential for fermentation in dough, milling efficiency, baking values, protein and gluten content, exceeded that of the common wheat variety. We concluded that the spelt wheat varieties could be a valuable source of genes for the studies traits in crop breeding programs, or could be useful for the production of flour for baking.
机译：对传统和有机产品需求的增长导致人们对斯佩尔特小麦（Triticum aestivum L.ssp.spelta）种植的兴趣增加。本研究的目的是比较14个普通小麦品种（7.aestivum L.ssp.vulgare variation Tiirkis）与普通小麦品种的农艺性状和籽粒品质。2011-2012年（第一年）和2012-2013年（第二年）从田间采集了15个品种的小麦籽粒。为了评估全谷物面粉的烘焙质量，采用了快速混合试验，并测量了蛋白质和面筋含量、沉降和硬度指数。斯佩尔特小麦品种Ceralio和Schwabenspelz的特点是产量高，蛋白质含量高于平均水平，烘焙值高。斯佩尔特小麦品种的谷物质量，即蛋白质质量和面团发酵潜力、碾磨效率、烘焙值、蛋白质和面筋含量超过普通小麦品种。我们的结论是，拼写的小麦品种可能是作物育种项目中研究性状的一个有价值的基因来源，也可能有助于生产用于烘焙的面粉。

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