**1. Introduction**

Wheat is a plant grown on more land area than any other commercial crop. It is also one of the most important food grain sources for people all over the world because of the universal

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use of wheat for a wide variety of products such as bread, noodles, cakes, biscuits, etc. Wheat kernel is composed of endosperm (81–84%), bran (14–16%) and germ (2–3%) [1]. Endosperm is the inner part playing a role as storage of energy and functioning protein. Bran is the outer layer protecting the grain, and germ is the kernel's reproduction system. Whereas wheat endosperm contains mostly starch and protein, bran and germ are rich in dietary fibre, vitamins, minerals and phytochemicals playing an important role in nutrition and health benefits for humans [2]. The customers are, therefore, strongly recommended to consume whole grain foods with at least three servings per day. Recent studies have shown that regular consumption of whole-wheat grain has been found to be associated with reduced total mortality, as well as reduced risk of coronary heart disease, ischemic stroke, type 2 diabetes [3], hypertension in women and colorectal cancer [4].

Over the last few years, despite the development of organic farming throughout Europe, there are not enough varieties that have been purposely bred for organic farming [5]. Conventional bred and tested varieties which were reproduced under the organic farming conditions are grown there [6]. But there are many references from different authors [7] that reported lower baking quality of bread wheat within organic farming. On the other hand, there are many neglected wheat species which have potential to be grown in organic farming and provide high-quality grain [8].

Original cultivars and landraces (e.g. spelt wheat) are the most usual organically cultivated cereal species. Their yield rate is supposed to be lower. Therefore, they have been pushed out of the conventional farming system and replaced by common wheat species. Obsolete cultivars and landraces are also highly appreciated as valuable genetic resources because they are unique and irreplaceable genetic resources for further development of the biological and economic potential of cultural crops. The neglected cereal species have become attractive in the Czech Republic. Spelt wheat (*Triticum spelta* L.) was created by interbreeding of the Tausch's multigraft (*Aegilops tauschii* syn. *squarrosa* L.) with emmer wheat. It is a cultural hulled wheat species and has got 42 chromosomes. There are winter and spring forms of spelt wheat [9]. In 2001, a winter spelt wheat variety called Rubiota was bred in the Crop Research Institute in Prague-Ruzyne and registered. Nowadays, the largest areas of spelt wheat can be found in the Western European countries, such as Germany, Belgium, northern France and Switzerland. There are about 30,000 ha of spelt wheat areas in all of these countries and regions [10]. Spelt wheat has become more attractive in the Czech Republic too – thanks to the development of organic farming. In 2014, spelt wheat crop stands at 2058 ha in the Czech Republic, and the average yield rate attained is 2.81 t/ha. Having the origin from Turkey, *Triticum macha* Dekapr. and Menabde. has got 42 chromosomes as well. This variety ranks among hexaploid wheat species and is cultivated only in the Caucasus region and currently in Russia. It was not grown commercially in Europe or the USA either [11]. It has not been explored too much. Winter varieties are frost proof. This wheat species prefers mid-dry soil types with neutral pH. This is a late winter wheat species and plants have got long stalks. Grains stay in spikelet for a long time; they are kept there even if threshed. They are elliptical, red and mid-hard [11]. Based on foreign literature data, both hulled wheat species are attractive because of their nutritional parameters. Both species contain more proteins (13.5–19%) [12]. Wet gluten content varies from 35 to 45% (but it can be up to 48%) [13]. SDS test values are similar to common wheat values (40–60 mL). Digestible starch content in spelt wheat plants is also similar to the one in common wheat plants. Digestible saccharide content in spelt wheat plants is much lower than the one in common wheat plants. There are fairly less insoluble fibres in the spelt wheat plants than in the common wheat plants [12].

Our chapter is aimed at comparing the baking quality of grains of the different species with the baking quality of grains of modern common wheat. It is also partly aimed at assessing individual parameters of the dough rheology and comparing it with the results of usual grain quality measurement and assessment. The second aim of this chapter is to determine the contents of antioxidant activity (tocopherols) in varieties of einkorn (*Triticum monococcum* L.), emmer (*T*. *dicoccum* Schuebl [Schrank]), spelt (*T*. *spelta* L.) and *Triticum aestivum* L. and identify the richest sources for improving the nutritional value of bread, pasta and other wheat products.
