**Author details**

**Figure 9** illustrates the differences of four varieties. *T*. *aestivum* and emmer wheat shared the highest value with 354.44 ± 24.97 mg Trolox/kg DW) and 340.49 ± 39.11 mg Trolox/kg DW, respectively, followed by *T*. *monococcum* (293.64 ± 34.82 mg Trolox/kg DW). Having 251.54 ± 29.60 mg Trolox/kg DW, *T*. *spelta* had the lowest value in total of four species

Compared to samples originating from Ceske Budejovice, samples originating from Vienna attained higher and more balanced values in all the stages of Mixolab II. testing. SW Kadrilj was the only common wheat variety that attained a similar protein weakening speed when heated and worked mechanically (C2). There were enormous differences between *Triticum macha* Dekapr. and Menabde and *Triticum spelta* L. Baking technology must be adapted to the requirements of these two wheat species; dough must be worked more sensitively. In spite of

The working hypothesis, i.e. the use of spelt, einkorn and emmer wheat is technically feasible within the pasta production, was confirmed based on the testing. All wheat varieties are high in protein. Boiling time is not significantly different and pasta swells to the extent close to the pasta commonly available on the market. The taste of evaluated pasta was not assessed negatively, and the consumers, who are used to consuming more whole grain products, could feel the distinctive flavour of products made of einkorn and emmer wheat and spelt, which generally fades fast during milling from pasta made of white durum wheat or bread wheat flour. Wheat contains huge essential antioxidants such as dietary fibre, tocopherols, tocotrienols, etc. The consumption of wheat is associated with reducing risk of chronic diseases including

this fact, these species can be used for baking purposes.

(*P* < 0.05).

**2.3. Conclusions**

**Figure 9.** Antioxidant activity values of four species.

270 Wheat Improvement, Management and Utilization

Petr Konvalina<sup>1</sup> \*, Heirich Grausgruber<sup>2</sup> , Khoa Tran Dang<sup>1</sup> , Ondrej Vlasek<sup>1</sup> , Ivana Capouchova<sup>3</sup> , Zdenek Sterba1 , Karel Suchy<sup>1</sup> , Martina Stolickova<sup>1</sup> , Marketa Kyptova<sup>1</sup> , Jaroslav Bernas<sup>1</sup> and Marek Kopecky<sup>1</sup>

\*Address all correspondence to: konvalina@zf.jcu.cz

1 University of South Bohemia in Ceske Budejovice, Faculty of Agriculture, Czech Republic

2 Department of Crop Sciences, BOKU – University of Natural Resources and Life Sciences, Tulln, Austria

3 Czech University of Life Sciences Prague, Czech Republic
