Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

Abstract The chemical composition of 4 spring wheat species was analyzed: einkorn ( Triticum monococcum ) (local cv.), emmer dicoccon (Lamella spelt spelta (Wirtas and common aestivum (Rospuda cv.). Mean yield significantly lower than that wheat. analyses the grain included content total protein, crude ash, fat, fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, zinc. grains tested ancient wheats were richer in lipids, ash grains. highest levels ether extract, found einkorn. As protein concentration increased, potassium zinc manganese decreased. Genotypic differences between studied reflected concentrations minerals nutrients, an observation which can be useful further cross-linkage studies. Dough made from flour showed better performance quality classifying it to used for bread production. In turn, may intended pastry products, due short dough development time constancy as well high softening.