The study deals with a comparison of technological properties of hard wheat (Triticum durum Desf.), spelt (Triticum aestivum ssp. spelta L. Tell.), and common wheat (Triticum aestivum ssp. vulgare Vill. Host). Flour moisture, protein, and wet gluten content, as well as sedimentation number were determined. Basing on a sample of laboratory baking, the following were also determined: bakery efficiency, stove loss, total baking loss, and bakery volume. Organoleptic assessment of the achieved bakery was also made. Hard wheat – as compared to spelt and common wheat – was distinguished by higher protein content in grains, and bread made of it showed lower stove loss and total baking loss. Bakery prepared of spelt was characterized by the highest volume. Spelt bakery had similar organoleptic properties to those of common wheat, while hard wheat was characterized by a slightly worse bakery value.
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