FOOD USES FOR ANCIENT WHEATS

The physical dough properties of einkorn, Khorasan, and hard and soft spelt wheats were evaluated and compared with durum and common wheats for applications in basic food products. Despite a high protein conten t, einkorn flour had very weak gluten strength and potential applicati ons in soft-wheat products in which yellow color is not a problem. Sof t spelt flours had a short mixing time and potential applications in t wo-layer flat breads. Khorasan flour had high yellow semolina yields a nd produced pasta comparable in quality to superior durums, but high l ipoxygenase content could be a problem. Hard spelt flours had low glut en strength but produced a flaked cereal with appealing flavor and tex ture. Except for einkorn protein content, ancient wheats were comparab le to modern wheats in chemical composition.