**2.1. Materials and methods**

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], hyperten-

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

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

sion in women and colorectal cancer [4].

256 Wheat Improvement, Management and Utilization

high-quality grain [8].

#### *2.1.1. Baking quality and rheological properties*

The used varieties were from the Gene Bank of the Crop Research Institute in Prague-Ruzyne, including *T*. *macha* Dekapr. and Menabde, *T*. *spelta* L. and control varieties of *T*. *aestivum* L. – variety SW Kadrilj. Varieties were sown on the organic certified research area of the University of South Bohemia in Ceske Budejovice, Czech Republic, and the University of Natural Resources and Life Sciences, Vienna, Austria, during 2014. The seeding rate was adjusted for a density of 350 germinable grains per m2 . The crop stands were treated in compliance with the European legislation (the European Council (EC) Regulation No. 834/2007 and the European Commission (EC) Regulation No. 889/2008).

Characteristics of the conditions of the University of South Bohemia in Ceske Budejovice research area: mild warm climate, soil type – pseudo gley cambisols, kind of soil – loamy sand soil and altitude of 388 m. Characteristics of the conditions of the University of Natural Resources and Life Sciences research area: located in Raasdorf, the soil was Calcaric Phaeozems (WRB) from loess with a silty loam texture, with the altitude of 156 m.

Quality analysis: The following parameters were tested after harvesting and dehulling of the grains by the International Association for Cereal Chemistry (ICC) methods: crude protein content (ICC 105/2); index of sedimentation – SDS test (ICC 151); wet gluten content (ICC 106/2), gluten index (ICC 155) and baking experiment [14]. For the detailed evaluation of baking quality, Mixolab II. System (accepted as the ICC standard method No. 173 – ICC 2006) was used, which makes possible to evaluate physical dough properties such as dough stability or weakening, and starch characteristics in one measurement (**Table 1**).

Statistical analysis: data were analysed by the Statistica 9.0 (StatSoft Inc., USA) programme. Regression and correlation analyses provided the evaluation of interdependence. The comparison of varieties and their division into statistically different categories were provided by Tukey's HSD test.


**Table 1.** Description of Mixolab II. phases.

### *2.1.2. Quality of pasta*

A mixture of tested wheat varieties – einkorn wheat, emmer wheat, spelt wheat and bread wheat (the SW Kadrilj cultivar) – was milled into semolina and flour. The semolina was used to make pasta and the selected baking properties of the flour were determined. A reference method was used for the determination of moisture content of flour; the Falling Number method according to Hagberg-Perten was used, as well. The amount of nitrogen in the flour was measured according to Kjeldahl; the sedimentation index was calculated on the basis of Zeleny's test, and the wet gluten quantity and quality were determined with the Glutomatic System.

Semolina pasta was prepared in the pasta machine MPF2.5, and subsequently, a cooking test was performed. The cooking test focused on the determination of the boiling properties, binding and swelling capacity as well as the amount of sediment. The sensory evaluation of the cooked pasta samples was carried out by a group of 10 evaluators.

#### *2.1.3. Antioxidant capacity*

The used varieties came from the Gene Bank of the Crop Research Institute in Prague-Ruzyne. In the precise, 3-year field experiments in 2010, 2011 and 2012, four varieties of wheat einkorn *T*. *monococcum* L., eight varieties of emmer (*T*. *dicoccum* Schuebl [Schrank]), seven varieties of spelt (*T*. *spelta* L.), four varieties of landraces of bread wheat (*T*. *aestivum* L.) and three varieties of spring wheat (*T*. *aestivum* L.) as control (SW Kadrilj, Vanek, Jara) were used.

Varieties were sown on the organic certified research area of the University of South Bohemia in Ceske Budejovice, Czech Republic. The seeding rate was adjusted for a density of 350 germinable grains per m2 . The crop stands were treated in compliance with the European legislation (the European Council (EC) Regulation No. 834/2007 and the European Commission (EC) Regulation No. 889/2008). Characteristics of the conditions of the University of South Bohemia in Ceske Budejovice research area: mild warm climate, soil type – pseudo gley cambisols, kind of soil – loamy sand soil and altitude of 388 m.

The following methodology is based on the description in a paper by Lachman et al. [14]. Laboratory analysis of composed finely ground wheat samples (ca 5.0 g) were weighed into 100 mL volumetric flasks and dissolved in methanol. The flasks were filled up with methanol to a volume of 100 mL. For AOA determination, 100 μL aliquots of sample solutions were pipetted. Indirect method described by Roginsky and Lissi was used [15]. Sample containing antioxidants reacts with a solution of stable synthetic radical being converted to a colourless product (DPPH assay). Methanolic DPPH solution [absorbance (t0) 0.600 ± 0.01] was prepared and 100 μL of the sample were added. Reaction time was 20 min. Absorbency was measured at wavelength λ = 515 nm. AOA was calculated as the decrease of absorbency according to the equation (1): AOA (%) = 100−[(At20/At0) × 100] (1) where At20 is the absorbency in time 20 min and At0 is the absorbency in time 0 min. Calculated AOA was expressed in mg Trolox/ kg DM. At0 and At20 were determined from the standard calibration curve (r2 ≥ 0.9945). Calibration curves were prepared using working solutions of Trolox in methanol between 5 and 25 μg Trolox/mL (LOD = 0.601 μg Trolox/mL, LOQ = 2.000 μg Trolox/mL, RSD = 1.83%). All samples were analysed in duplicates.
