The subject of the study were the results obtained from strict field experiments conducted in the years 2012–2013 at the Department of Plant Production Technology and Commodity Science at the Felin Experimental Farm (51°22'N, 22°64'E) belonging to the University of Life Sciences in Lublin. The research included cultivars of 3 spring wheat species: Triticum aestivum ssp. vulgare ‘Parabola’, Triticum durum ‘SMH87’ and Triticum aestivum ssp. spelta ‘Blauer Samtiger’. The suitability of grain for bread production was assessed at various intensities of production technology. The ‘Blauer Samtiger’ cultivar was distinguished by the best quality indicators, which resulted in the highest score and the qualification of bread to the first class of quality. Along with the increase in the intensity of production technology, the protein content, gluten quantity and bread volume increased. The tested wheat species reacted differently to the intensity of production technology. The quality of bread obtained from common wheat grain increased, while it decreased from spelled and hard wheat, which indicates its suitability for growing in more extensive conditions, e.g. on organic farms for the production of healthy food, especially for spelled wheat.
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