Technological Quality of Spelt Wheat and Environmental Impact of Spelt Wheat Growing
The work deals with the baking quality of the spelt wheat grain (Triticum spelta L.). The technological quality of
spelt flour was analysed, focusing on standard evaluation methods (protein content, characteristic of gluten). The bread
wheat grain was used too and compared with the spelt wheat (Triticum aestivum L.). The analysis was supplemented by
complete rheological analysis made by MIXOLAB II. The work also involves an assessment of impact the spelt wheat and
bread wheat growing have on the environment, how much greenhouse gases emissions they produce etc. The LCA method
has been used there. The results were statistically analysed with STATISTICA 9.1 (StatSoft, Inc., USA). It has been proved
that the spelt flour can provide cereal products with higher nutritional value. From a technological point of view, the results
have shown that the spelt grain is suitable for baking. Higher protein content and higher resistance of kneading of the dough
and starch gelatinization rate, which were statistically confirmed by Tukey HSD test areits advantages. The other benefit of
spelt grain is its higher nutritional value compared with common wheat grain. The environmental burdens of organic spelt
wheat growing are slightly heavier compared with bread wheat growing. It is caused by a difference in the yield rate.
However, substituting the conventional bread wheat for the organic spelt wheat, we can guarantee higher nutritional and
technological quality, and the environmental savings as well (the spelt wheat growing generates less greenhouse gases
Keywords- Spelt wheat; Technological quality; Greenhouse gases emissions; LCA.