Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-01-14 DOI:10.1002/cche.10865

Anashwar Valsalan, Pierre Hucl, Maneka Malalgoda

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Abstract

Background and Objectives

Ancient 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.

Findings

Einkorn 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.

Conclusions

Results 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 Novelty

The 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.

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评估在加拿大大草原上生长的小麦、小麦和斯佩尔德小麦的全麦面粉制作面包的潜力

古老的谷物，如玉米、二粒小麦和斯佩尔特小麦，仍然没有得到充分利用和开发，限制了它们的市场潜力。本研究比较了生长在加拿大草原上的小麦品种的化学成分、流变学、糊化和烘烤特性，并将其与全麦小麦和精制六倍体小麦进行了比较。结果Einkorn品种（CDC Aixe和CDC Marval）的面团混合性能较差，面包体积最低。CDC Tatra （emmer）面包的比体积（3.32 mL/g）显著高于加拿大西部红泉（CWRS）全麦面包（p < 0.05）。结论混合和烘焙结果表明，emmer和spelt品种具有用于面包制作的潜力，而性能不理想的einkorn品种需要通过成分技术和工艺改造来提高其功能。该研究能够鉴定和表征一种具有优异混合和烘焙性能的二聚体品种（CDC Tatra），具有作为烘焙应用的独立面粉的潜力。这代表了一个重大的进步，因为以前的研究没有认识到任何二聚体栽培品种适合烘烤。我们的研究结果强调，基于品种的评估对于评估古代谷物物种的最终利用质量至关重要，从而开发利用这些未充分利用的谷物的产品。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.