Physical and technological properties of kernels and flour made from spelt grown in an organic farming system in north-eastern Poland

The analyzed spelt cultivars differed considerably (cv %) in kernel uniformity (2.2-17%), compressive strength (9-40.8%) and compression energy (9-55.1%). The average flour extraction rate ranged from 67.1% to 68.0% for wheat cv. Korweta and from 58.5% to 69.7% for spelt, and this parameter was characterized by greater variation in all spelt cultivars than in common wheat. The observed variations in the color parameters of grain and flour were below 10%, and the only exception was the red component a* of flour. The analyzed parameters were most stable in spelt cvs. Schwabenspeltz and Holstenkorn and most varied in spelt cvs. Oberkulmer Rotkorn and Ceralio.