Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat

Abstract

Background and Objectives: Hulled wheat species have been recognized as interesting raw materials to produce niche products. More research studies are necessary on the hulled wheat species' quality, processability, and functional and nutritional properties to develop novel food products. This study was conducted to evaluate the pasting properties, baking quality, and in vitro starch digestibility of hulled wheat species. Findings: Significantly (p