A new study out of Spain suggests that bread from certain spelt wheat varieties have different sensory properties — aroma, appearance, texture and taste — that could be considered for future breeding works.
In order to study the influence of wheat varieties in sensory quality of bread, the plant breeding research group from Universidad Politécnica de Madrid (UPM) has developed the sensory profile of five different wheat varieties — three bread wheat (Triticum aestivum ssp. vulgare L.) and two spelt wheat (T. aestivum ssp. spelt) — and has found significant differences among them.
This result has led them to consider aroma, appearance, texture and taste as another criterion of selection for future wheat breeding work.
More information is available here: http://www.upm.es/internacional/UPM/UPM_Channel/News/cee6b2448924d410VgnVCM10000009c7648aRCRD
This result has led them to consider aroma, appearance, texture and taste as another criterion of selection for future wheat breeding work.
More information is available here: http://www.upm.es/internacional/UPM/UPM_Channel/News/cee6b2448924d410VgnVCM10000009c7648aRCRD
