Kernel, Milling and Baking Properties of Spring-Type Spelt and Einkorn Wheats

One accession of einkorn (Triticum monococcum) and five spring spelt accessions (T. aestivumsubsp.spelta) were selected and grown at five locations in 1992 and 1993 for evaluation of kernel, milling and baking properties. The high protein einkorn accession (TM23) was similar to common hard red spring (HRS) wheat in kernel size but the soft grain gave low flour yields. Einkorn flour had low sedimentation values, weak Mixograph curves and low loaf volumes with no bromate response. The two large-seeded spelt accessions, SK0021 and PGR8801, were comparable to common HRS wheat in kernel hardness, flour yield and protein content, but were very inferior in falling number, sedimentation value, Mixograph characteristics, loaf volume, crumb texture and colour. The spelt accessions, SK0505, SK0263 and RL5407, also exhibited large kernels but were soft in texture and gave high flour yields, intermediate sedimentation values, weak Mixograph characteristics, but satisfactory loaf volumes and bromate responses relative to HRS wheat. With addition of only 15 ppm bromate, the latter spelt accessions gave breads with loaf volumes similar to those of HRS wheat breads. In sensory tests, these spelt breads were intermediate in preference as compared to HRS wheat breads.