EVALUATION OF THREE WHEAT SPECIES (TRITICUM AESTIVUM L., T. SPELTA L., T. DICOCCUM (SCHRANK) SCHUEBL) COMMONLY USED IN ORGANIC CROPPING SYSTEMS, CONSIDERING SELECTED PARAMETERS OF TECHNOLOGICAL QUALITY

A recent interest in the usage of different wheat species for organically grown healthy food has led to resurgence in cultivation not only of hulled wheat, but also of coloured-grain wheat, which contains a large number of nutrients that have vital importance for human feed. The study was aimed to determine and compare the technological properties of Triticum spelta L., Triticum dicoccum (Schrank) Schuebl and coloured-grain wheat (Triticum aestivum L). The research was based on field experiment carried out at the Agronomy experimental station of National University of Life and Environmental Sciences of Ukraine (Kyiv region) during the period 2014-2016. The data were analyzed using ANOVA method. The difference of weather conditions among experimental years did not have significant influence on examined parameters. On the other hand quality parameters significantly depended on the wheat species. The results obtained indicated that the highest protein content was testified in emmer wheat 20.8 %, but the highest wet gluten yield (30.8 %) and as a result better /theological dough properties was determined in spelt wheat. Significantly the least values for such key parameters as flour strength (W), water absorption, sedimentation value were found examining T. aestivum (coloured). Overall it should be noted that all three examined wheat species had poor technological properties for bread producing in most characteristics, except protein content.