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Technological quality of wheat is defined by physical and chemical indicators of quality and its baking properties. To make wheat a commodity, there are certain requirements to be met, defined by minimum values of trade quality indicators. As hexaploid wheat, spelt (Triticum spelta L.) belongs to a group of alternative cereal grains high in gluten, and its flour is therefore used for making most pastries. Due to its high nutritional value, spelt flour is used to enhance the quality or flavour of wheat bread and other bakery products. Two-year research was conducted during 2011 and 2012 to investigate protein content in crops grown on the Eutric Cambisol soil type. The research was conducted on two spelt cultivars: Hungarian Ekö 10 and Serbian NS Nirvana. The results showed that NS Nirvana averaged a statistically significantly higher proteins content (16.76%) than Hungarian cultivar Ekö 10 (15.65%). Climatic factors, temperatures, the intensity of light and duration of seed filling had an impact on the investigated parameter.

Impact of agro-ecological conditions on protein synthesis in hexaploid wheat - spelt (Triticum spelta)