This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled wheat had a higher content of low molecular weight soluble dietary fibers (LMW-SDF) such as fructo and galacto oligosaccharides. Overall, hulled wheats differed from modern bread wheat in their kernel, flour, baking and nutritional quality. Moreover, due to higher LMW-SDF content, hulled wheats would be a potential candidate for breeding and producing health beneficial novel food products.

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In this thesis analyzes the problem of possible uses and cultivation of emmer and its suitability for cultivation in organic farming. It is solved by creating revenue emmer just in terms of organic farming. It has also been solved by making a survey of varieties and varieties of emmer across Europe. In this work are summarized practical knowledge gained from field experiments were conducted with wheat genetic resources in terms of organic farming on habitats in the Czech Budejovice in South Bohemia area. All varieties used in an attempt to come from the Gene Bank in VÚRV in Prague-Ruzyne. The experiments were varieties of wheat and emmer wheat.

The diploma thesis deals with qualitative parameters of hulled wheat pasta and consequently optimization of its recipes. The work uses samples of eincorn Triticum monococcum L.,emmer Triticum dicoccum Schuebl, spelt Triticum spelta L. and commercially used bread wheat Triticum aestivum L. The diploma thesis defines the bakery quality of these kinds of wheat. For bakery quality the Kjeldahl method determined the organic N, the Zeleny test determined the sedimentation value. Sets the amount of wet gluten, the gluten index, and the falling number. Mixolab was used to determine rheological properties. To evaluate the quality of the pasta, cooking tests were carried out. These were cooking time, bulkiness, water absorption and amount of sediment. In the next part, wheat mixtures are produced based on the results. Here is assessed the impact of individual kind of wheat on pasta made from mixtures, which are composed of two wheat species. To determine the quality of the pasta from the mixtures, sensory evaluation and cooking tests were performed. In this work I demonstrate, that adding emmer to the mixture increases the quality of pasta.

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This Thesis, focused on an evaluation of possible utilization of selected variety of wheat (Triticum aestivum L. and Triticum dicoccum Schrank) in organic farming in the light of possible expansion of agrobiodiverzity on an arable land, is connected with the Bachelor´s Thesis. The starting point of the process was a choice of twelve varieties based on previous screening. Small parcel of land experiments (2007 {--} 2008) with six genetic resources of emmer wheat and six varieties of sown wheat (4 old and land races, 2 modern check control varieties) have been grown on an experimental field of University of South Bohemian and Gene bank at Research Institute of Crop Production (VURV) Prague and subsequent evaluation of morphological, biological, economical and qualitative parameters as well. The results show, that genetic resources of wheat have lots of positive and negative features as well. A speed of growth, a height of plant or a tuft shape positively makes for an increment of a competition ability to weed. On the other hand, farming features e.g. a harvest index, a productivity of spike or a total yield is high variable by single kinds and compared to modern control varieties on a lowered level. Emmer wheat yields qualitative grain (high content of protein) in low imput farming. That is much better for other purposes than typical baker´s work (low swell of proteins expressed by Zeleny´s sedimentation analysis). This type of grown is suitable for organic farming and its growing currently contributes to expansion agrobiodiverzity on an arable land.

Growing minority cereal crops, including spelt wheat, einkorn wheat and emmer wheat, has seen significant development in recent years, mainly due to the development of organic farming. In the processing of these cereals, the amount of waste material in the form of plows, chaff and spindles fragments, which account for 23-35% of the gross yield, can be used as a material for energy production through direct combustion. In this respect, the higher heating value (Qsr) and the lower heating value (Qu) of spelt wheat was achieved. Spelt wheat also produced the highest gross yield (26,41 GJ ha-1) and the highest amount of waste material (33,23 %).