https://czasopisma.uwm.edu.pl/index.php/pjns/issue/feedPolish Journal of Natural Sciences2026-01-07T12:41:34+00:00Redakcja czasopisma Polish Journal of Natural Sciencesfoppik@uwm.edu.plOpen Journal Systems<p>Polish Journal of Natural Sciences is a peer reviewed research journal published in English by the Publishing House of the University of Warmia and Mazury in Olsztyn (Poland). <br />Polish Journal of Natural Sciences publishes papers dealing with biology, animal sciences, fisheries, environmental protection, humans and environment, food technology and veterinary sciences. <br />There are three types of papers: a) research papers (full length articles); b) research notes (short communications); c) review papers. Publication of an article in a Journal of Natural Sciences is free of charge. <a href="https://czasopisma.uwm.edu.pl/index.php/pjns/about">(more)</a></p>https://czasopisma.uwm.edu.pl/index.php/pjns/article/view/10964Grain, flour and dough characteristics of organically grown spelt cultivars in relation to bread properties 2026-01-07T12:41:34+00:00Janusz Tyburskijozef.tyburski@uwm.edu.plKatarzyna Małgorzata Majewskakasia@uwm.edu.plKrystyna Żuk-Gołaszewskakzg@uwm.edu.plJanusz Gołaszewskijgolaszewski@al.edu.plErkan Yalçınyalcin_e@ibu.edu.tr<p>The aim of this study was to evaluate the selected physicochemical parameters of flours and rheological parameters of dough and quality parameters of breads of organically grown spelt cultivars, to evaluate the interrelationship between the analysis results and harvest year, and to describe the relationships between spelt flour quality parameters (explanatory variables, X) and its bread quality parameters (dependent variables, Y). The relationships were examined by partial least square regression (PLS-R) analysis. The PLS-R analysis was extended to PLS-path modelling (PLS-PM). Global goodness of fit for the first two PLS-R components, t1 and t2, were determined at Q2cum= 0.127, and it exceeded the threshold value of 0.0975. Two components were explained as 54.5% and 74.5% of variation in dependent and explanatory variables, respectively. Breads made from cv. Oberkulmer Rotkorn and cv. Ostro received the highest scores in terms of overall quality. The quality of spelt bread was mainly dependent on its grain parameters.</p>2025-12-30T00:00:00+00:00Copyright (c) 2026 Polish Journal of Natural Sciences