Physicochemical characteristics of seventy wheat flours of different species namely Einkorn
(Triticum monococcum), Spelt (Triticum spelta) and common wheat (Triticum aestivum) were …

An increase in the production and consumption of spelt products can be associated with
positive effects on human health, which are attributed to bioactive compounds present in the …

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely
cultivated for hundreds of years. Recently, this species has been neglected in most of …

The unique rheological properties of bread wheat dough and the breadmaking quality of its
flour are the main factors responsible for the global distribution and utilization of wheat …

At present, under the conditions of climate change, for mainly environmental but also
economic reasons, especially in the case of new wheat genotypes, alternative cropping …

The content of selected nutrients was determined in immature grain (IG) and mature grain
(MG) of seven organically grown spelt cultivars, as well as in the resulting flours (F). A …

With the increase in demand for healthy and safe food, the interest in the wild ancestors of
wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey …

The study analyzed the effect of nitrogen (N) management and different sowing parameters
of winter wheat on the flour quality, rheological properties of flour, and bread quality. Flour …

The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs.
organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on …

Objective Bread constitutes a significant energy source and provides protein and some
essential micronutrients to a large population worldwide, including Iran. So, its quality …