Rheological behavior of emmer, spelt and khorasan flours

Abstract

A comparative evaluation of the rheological properties of ancient wheat flours (emmer, spelt, and khorasan), cultivated under the same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, and disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well as mixing and thermal behavior (Mixolab). High wet gluten content of spelt flour led to formation of strong gluten network with the highest water absorption and maximum dough height during proofing in comparison to other varieties. Khorasan flour, although having very low wet gluten content, exhibited the highest dough stability both during mixing and fermentation due to high gluten index. Despite being characterized with high wet gluten, very low gluten index of emmer flour affected dough development process, resulting in the lowest dough height, and pronounced loss in dough height during fermentation as well as the lowest percentage of gas retained in the dough compared to other species. Novelty impact statement: The results obtained in this study can be used to better understand the techno-functionality and target application in cereal based products of different ancient wheat species. Considering the obtained results, khorasan wholegrain flour can be the most suitable for bread-making process requiring longer fermentation time, while emmer flour will exhibit better performance in short-term fermentation. In general, making bread from ancient wheats will require modified baking techniques in order to satisfy the renewed consumers’ demand for these products, while improving their bread-making potential.