Abstract
AbstractBackground and ObjectivesAncient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal and refined hexaploid wheat.FindingsEinkorn cultivars (CDC Aixe and CDC Marval) had inferior dough mixing properties and the lowest bread loaf volume. CDC Tatra (emmer) bread had a significantly (p < .05) higher specific volume (3.32 mL/g) than Canada Western Red Spring (CWRS) wholemeal bread.ConclusionsResults from mixing and baking indicate that emmer and spelt cultivars have the potential to be used in breadmaking applications, while einkorn cultivars with suboptimal properties need ingredient technology and process modifications to improve their functionalities.Significance and NoveltyThe study was able to identify and characterize an emmer cultivar (CDC Tatra) with excellent mixing and baking properties having the potential as a standalone flour for baking applications. This represents a significant advancement, as prior research had not recognized any emmer cultivars for their suitability in baking. Our results highlight that cultivar‐based assessment is essential in evaluating the end‐use quality of ancient grain species, thereby developing products using such underutilized grains.
Published Version
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