8th INTERNATIONAL WHEAT CONFERENCE

eVALuATIoN of emmeR WheAT geNeTIC ReSouRCeS
AImed AT dIeTARy food PRoduCTIoN
Z. Stehno 1 , I. Paulíčková 2 , J. Bradová 1 , P. Konvalina 3 ,
I. Capouchova 4 , L. Dotlačil 1
1 Crop Research Institute, Drnovská 507, 161 06 Praha 6-Ruzyně, Czech Republic;
2 Food Research Institute Praha, Radiová 7, Praha 107, Czech Republic;
3 University of South Bohemia, Branišovská 31, 370 05 České Budějovice, Czech Republic;
4 Czech University of Life Sciences, Kamýcká 129, 165 21 Praha 6 – Suchdol, Czech Republic
E-mail Address of presenting author: stehno@vurv.cz
Wheat collection in the Czech gene bank at the Crop Research Institute comprises 30
wheat species (passport data accessible at http://genbank.vurv.cz/genetic/resources/).
Among 10 691 accessions the bread wheat species is prevailing (86.4%). Emmer wheat
sub collection Triticum dicoccum Shübl. contains 117 landraces and obsolete cultivated
varieties. Furthermore, there is subcollection of wild emmer T. dicoccoides (Körn. Ex
Aschers. Graebn.) Schwienf. containing 26 accessions.
Pre-selected set of 10 emmer wheat accessions has been characterized by high molecular
weight glutenin subunits (HMW-GSs). The emmer wheat accessions differed considerably
in the polymorphisms of HMW-GSs. Out of the total of 10 studied emmer wheat
landraces, 5 accessions appeared to be homogeneous in the electrophoretic patterns of
HMW-GSs; they were formed by a single glutenin line.
With the aim to evaluate grain quality parameters, set of 8 emmer landraces including
legally protected variety Rudico has been tested in field plot experiment for two years.
Average grain samples from 3 replications were analysed to assess standard bread making
quality characteristics plus content of dietary valuable compounds.
Higher crude protein content (14.74 %) measured by Kjeldahl method was detected in
legally protected cultivar Rudico. In landraces this parameter ranged from 14.39 to 11.99
%. Wet gluten content and its quality (Gluten index) evaluated by Glutomatic 2200 were
very low. Gluten of 3 landraces - T. dicoccon (Dagestan ASSR); T. dicoccon (Palestine)
and T. dicoccon (Brno) – was totally flowable. Also Zeleny sedimentation, an important
parameter of bread making quality, was very low and ranged from 6 ml (T. dicoccon..
(Dagestan ASSR)) to 19 ml (Rudico). Based on such results, the emmer wheat landraces
can be considered potentially more suitable for other purposes than for the preparation
of bread (e.g. for different grain mixtures, purée, etc.).
On the other hand emmer wheat becomes more and more popular crop in organic farming.
With the aim to describe other compounds of emmer grain, we analysed it in more
detail. Content of crude fibre ranged from 8.68 to 13.89 in Rudico. Proportion between
soluble and insoluble fractions of crude fibre in average was 1 : 1, however there were dif-
80