Spelt wheat appears to be a future source for the agriculture, food sector and also for the consumer. Now, it is mostly used for production of bioproducts. High interest from consumer side is because of higher nutritional value. Consumption of spelt wheat-based products could assure increased intake of minerals, vitamins and fibre what could play an important role by decreasing of glycemic index of final products containing spelt. The aim of this study was to determinate the production, milling and baking parameters, which are essential for agriculture, food industry and consumer. Eight spelt wheat varieties (Bauländer Spelz, Holstenkorn, Franckenkorn, Schwabenkorn, Rouquin, Ostro, Altgold and Rubiota) were cultivated during 2005-2008 growing seasons within ecological arable farming systems in south Slovakia region. The field trial was established at the experimental base of SUA in Nitra, Dolna Malanta. Dolna Malanta belongs to warm agroclimatic region, arid subregion with predominantly mild winter. Average air temperature is 16.4ºC and average annual precipitation is 532.5mm. The average plot size was 30m 2 and the overall land area was 450m 2 . The soil cultivation was realized at the experimental plots in order to create the suitable conditions for sowing and following growth of the spelt wheat. The agronomic parameters, indirect baking quality parameters and milling quality were evaluated. The best adaptable spelt wheat variety to growing condition of south Slovakia was Franckenkorn, with the highest yield and other production parameters. Average flour yield of spelt varieties in Rouquin and Rubiota, but the overall milling quality was the best Franckenkorn and Rouquin. The assessment of the technological quality included : wet gluten content, gluten index and falling number. Indirect baking quality parameters and ecological properties depends on the variety and weather conditions. Spelt was rich in the content of wet gluten, gluten was very tensile. A Brabender farinograph was applied to determine rheological properties of dough (water absorption, dough development time, dough stability, dough softening, quality number and mixing tolerance index). Dough was developed in short time period, characterized with low stability and weak resistance to over mixing.

spelt; ecological farming system; technological quality; production parameters

Presentation: oral