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Influence of harrowing of wheat on weeds rate, yield parameters and quality of spelt.
BERÁNEK, Jaroslav
The diploma thesis deals with harrowing of spelt wheat (Triticum spelta L.) by the weeding harrows and its influence on weed frequency, yield and quality parameters of wheat. In the literature review there are described general cultivation principles for the growing of spelt (Triticum spelta L.) used in current agricultural practice. There is overview of the general principles of spelt wheat cultivation in the organic farming, available varieties in the Czech Republic and brief description of agricultural technology suitable for its cultivation. We also describe the types of weeds, their brief description and the possibility of reducing their frequency in the organic farming growing system. The literature review provides also information about the technology of harrowing cereal crops as a measure to control weeds and other positive aspects of harrowing on grain crops. In the practical part, data from a field trial were collected, where the effect of harrowing on the weed frequency, the influence of harrowing on spelt wheat tillering and other parameters were statistically evaluated and compared with results in the literature. At the end of the thesis, given the results evaluated in the practical part, it was determined whether it is appropriate to use harrowing as protection of spelt wheat (Triticum spelta L.), its number, influence on weed infestation and its influence on both the quantitative and qualitative properties of spelt wheat (Triticum spelta L.).
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The potential of energy use of waste from harvesting and processing of marginal species of Triticum grown under organic farming system
SEDLÁKOVÁ, Aneta
Growing minority cereal crops, including spelt wheat, einkorn wheat and emmer wheat, has seen significant development in recent years, mainly due to the development of organic farming. In the processing of these cereals, the amount of waste material in the form of plows, chaff and spindles fragments, which account for 23-35% of the gross yield, can be used as a material for energy production through direct combustion. In this respect, the higher heating value (Qsr) and the lower heating value (Qu) of spelt wheat was achieved. Spelt wheat also produced the highest gross yield (26,41 GJ ha-1) and the highest amount of waste material (33,23 %).
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Quality of hulled wheat pasta and optimalization of its recipes
DVOŘÁKOVÁ, Barbora
The diploma thesis deals with qualitative parameters of hulled wheat pasta and consequently optimization of its recipes. The work uses samples of eincorn Triticum monococcum L.,emmer Triticum dicoccum Schuebl, spelt Triticum spelta L. and commercially used bread wheat Triticum aestivum L. The diploma thesis defines the bakery quality of these kinds of wheat. For bakery quality the Kjeldahl method determined the organic N, the Zeleny test determined the sedimentation value. Sets the amount of wet gluten, the gluten index, and the falling number. Mixolab was used to determine rheological properties. To evaluate the quality of the pasta, cooking tests were carried out. These were cooking time, bulkiness, water absorption and amount of sediment. In the next part, wheat mixtures are produced based on the results. Here is assessed the impact of individual kind of wheat on pasta made from mixtures, which are composed of two wheat species. To determine the quality of the pasta from the mixtures, sensory evaluation and cooking tests were performed. In this work I demonstrate, that adding emmer to the mixture increases the quality of pasta.
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Possibilities of use spelt spikelets for baking products preparation
VOPÁTKOVÁ, Linda
Spelt (Triticum spelt L.) is commonly processed to wholegrain flour, especially in organic quality. Even this type of flour does not usually contain husks which are removed before milling. This thesis aims to evaluate a possibility of utilizing whole grains including husks in the bakery industry and its effect on the quality from the nutritional as well as technological point of view. Quality control analyses were conducted in 17 samples. These included whole meal flour of common wheat, whole meal flour of spelt without husks, white flour of spelt with husks, white flour of common wheat and white flour of spelt. Remaining samples were made of soft four and coarse meal mixed in various proportions. The alpha and omega for the quality of bread and other bakery products is the quality of ingredients, especially the flour. Therefore, it was necessary to determine quality values and conduct corresponding analyses (Zeleny sedimentation test, falling number, wet gluten content, protein content, etc.). All samples were also subject to measuring rheological characteristics of dough using Mixolab II. In whole grain meals, in which there is the highest risk of mycotoxin contamination, incidence of such contamination was surveyed using the ROSA Mycotoxin Strips method. In the end, the bakery test was conducted with selected 11 samples after which the volume of the baked products was evaluated. This was followed by sensory evaluation by respondents following a presented questionnaire. The bakery experiment showed that it is possible to use spelt grains with husks, but this was reflected in the sensory test by the respondents. They preferred products which are more common and they did not positively evaluate the new taste and texture.
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Effect of sowing rate on the yield formation and quality of spelt wheat in organic farming
Myšková, Radka ; Capouchová, Ivana (advisor) ; Petr, Petr (referee)
The area of cultivated land used for organic farming expands every year, as does consumer demand for organic food. Organic farming is a system of land cultivation without chemical inputs, because chemicals can have a negative impact on the environment, human health as well as health of farm animals. An important part of organic farming are also various sowing methods based on the alternation of a broad range of different crops. Dinkel wheat (Triticum spelta, also known as spelt or hulled wheat), is ideally suited for this system, as it is less demanding in terms of external environmental conditions than bread wheat (Triticum aestivum, also known as common wheat.
The aim of the bachelor thesis was to gain insight about the impact of the seeding rate on the yield and the consequent profit from dinkel wheat in organic farming. A second objective was to evaluate any differences in the values of selected quality indicators of grain, depending on the seed rate. Finally, on the basis of the obtained results, to choose the seeding rate which proved to be ideal in given conditions.
The results of our experiments with selected genotypes of spring and winter dinkel wheat and control varieties of bread wheat sown in different seeding rates (100, 200, 300, 400 and 500 germinable seeds per m2) in the organic way of farming in the Research Station in Prague - Uhříněves show that the spring genotypes of dinkel wheat had a peak of offsetting almost a month later, in comparison with the control variety of spring bread wheat. Winter genotypes of dinkel wheat had this peak of offsetting approximately two weeks later than the control variety of winter bread wheat.
Both dinkel wheat and the control variety of bread wheat from low seeding rates (1.0 and 2.0 million of germinable seeds/ha) offset more as expected, and simultaneously achieved a higher average weight of dry aboveground biomass and biomass of the roots per plant than plants of high seeding rates (4.0 and especially 5.0 million of germinable seeds/ha).
The evaluated genotypes of dinkel wheat compared to the control varieties of bread wheat were generally characterized by intense offsetting, higher weight of dry aboveground biomass, and especially higher weight of dry matter of roots per plant.
Achieved yields were negatively influenced by the course of weather conditions, especially by the drought throughout most of the vegetation period in 2015 - spring varieties of wheat, however, were affected by the drought far more than winter wheat.
Based on the resulting yields, we can say that in our experiment the spring genotypes of dinkel wheat had the highest yields in the seeding rate of 4.0 million of germinable seeds/ha, for winter dinkel wheat the best seeding rate was 3.0 million of germinable seeds/ha (however, variety of Rubiota had a high yield already with the seeding rate of 2.0 million of germinable seeds/ha). To specify the information, it is needed to obtain results from more years.
From the evaluated genotypes, the yield of white spring dinkel wheat slightly outperformed the control variety of bread wheat Granny and in particular the second genotype of dinkel wheat, T. spelta KEW. In the case of winter varieties, the yield of dinkel wheat Alkor outperformed the second variety of winter dinkel wheat Rubiota as well as the control variety of bread wheat Penalta.
The evaluation of qualitative parameters showed that genotypes of dinkel wheat outperformed the control varieties of bread wheat, especially in the content of N-substances and wet gluten content in grain dry matter. Both spring genotypes of dinkel wheat also achieved very good results in the Zeleny sedimentation test - both exceeded the minimum value required from wheat for bakeries (30 ml). Also winter varieties of dinkel wheat Rubiota exceeded this limit. The number of decrease was high in the evaluated varieties of winter wheat, while spring wheat was negatively affected by sprouting due to the rainy weather just before the harvest. The level of seeding rate had no effect on the values of qualitative indicators.
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Hulled wheat pasta making possibilities.
DVOŘÁKOVÁ, Barbora
This thesis deals with the appropriateness of using hulled wheat to produce pasta. At work they are represented by spelt, eincorn and emmer. In the practical part there is compared not only baking quality of the wheat with wheat rucola , but also the technology of pasta from flour of these species and their properties before cooking and after cooking . Based on the test, it can be stated that the production of pasta is technically possible . The final part of the thesis is devoted to the evaluation thus produced pasta. There are also several examples of pasta manufactured from these alternative types of wheat sold worldwide. In this work we demonstrated the technical possibility of producing pasta. Based on the sensory analysis the best evaluated pasta was pasta made of spelt and emmer.
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Technological and senzorical quality of grain and baking products from spelt wheat
KYPTOVÁ, Markéta
This thesis deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with common wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and common wheat (in total 11 mixtures). The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by MIXOLAB II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of common wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with higher nutritional value. From a technological point of view, the results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistence of kneading of the dough and starch gelatinization rate, which was statistically confirmed by Tukey HSD test. The other benefits of spelt grain is the higher nutritional value in comparsion to common wheat grain. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undenieble decrease of the product cost, and hence effects the common customer choice and taste preferences.
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Genetics resources of spelt and their use and potential for organic farming in Europe
HŮDA, Petr
The diploma thesis deals with problems of available genetic resources of spelt(Triticum spelta L.) in Europe, their structure at the European level, including the spread of cultivation of spelt, varieties and development of spelt plantations in European countries. The work presents evaluation of small parcel of land experiments conducted on certified organic land in the Czech republic and Austria with a focus on morphological, biological, economic and quality characters in landraces of spring spelt. In Europe not only spelt is grown in organic farming, but with respect to the assignment of the work was mainly just data from organic farming statistics used to present the results of this work. The results of this work is apparent steady state of spelt plantations in Europe, the availability of genetic resources of spelt, spelt suitability for cultivation in organic farming system and its potential for multiple uses in the food industry, especially for the production of organic products.
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Structure of genetics resources and the actual use of spelta (\kur{Triticum spelta} L.) in the Czech Republic
HŮDA, Petr
The work is dealt with the analysis of the structure of genetic resources of spelt (\kur{Triticum spelta} L.), then the current state of cultivation and utilization of this cereal. The review of literature focuses on the orign, distribution, agricultural engineering and breending programmes of spelt. In the Czech Republic spelt is usually grown in organic farming. Data from the statistics of organic farming and data from the database EVIGEZ are used to present the results of this work. The results of this work show an obvious increase of production areas, spelt production and increased interest in products of this crop.
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