<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar <italic>Arkadia</italic>. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.</p></abstract>

The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Department of Food Technology and Human Nutrition

Department of Agroengineering, Faculty of Environmental Management and Agriculture

West Pomeranian University of Technology in Szczecin

Department of Food and Agriculture Production Engineering

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the...

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Publié en ligne: 24 déc. 2020

Pages: 269 - 278

Reçu: 25 sept. 2020

Accepté: 25 oct. 2020

DOI: https://doi.org/10.2478/aucft-2020-0024

Mots clés
einkorn wheat, emmer wheat, spelt, assessment of grain as a commodity, baking properties of flour

© 2020 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Publié en ligne: 24 déc. 2020

Pages: 269 - 278

Reçu: 25 sept. 2020

Accepté: 25 oct. 2020

DOI: https://doi.org/10.2478/aucft-2020-0024

Mots cléseinkorn wheat, emmer wheat, spelt, assessment of grain as a commodity, baking properties of flour

© 2020 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
einkorn wheat, emmer wheat, spelt, assessment of grain as a commodity, baking properties of flour