Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality

Abstract

We conducted a comprehensive study to investigate how different types of wheat affect the quality of biscuits. Our research included an ancient wheat variety called T. spherococcum, as well as present-day cultivated hard wheat varieties and soft wheat varieties (T. aestivum). We compared three hard wheat varieties (MACS6478, MACS2496, NI5439) and two soft wheat varieties (HS 490, NIAW3170) with ancient wheat (T. spherococcum) to analyze various aspects such as agronomic, grain and flour physicochemical, dough mixing, and biscuit quality parameters. Our results showed that soft wheat has a weaker association between starch and the protein matrix in the grain, leading to less starch damage, a lower particle size index (PSI), and higher flour recovery than hard wheat. Soft wheat flour also ha