Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species
Sathsara Deyalage, Kristin Whitney, Şenay Şimşek, Maneka Malalgoda
Cereal Chemistry
Abstract
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species, einkorn, emmer, and spelt, in comparison to common hexaploid wheat, providing insights into their functionality for potential food applications. Findings Thermal behavior revealed that spelt exhibited the highest thermal stability with high transition temperatures. At the same time, emmer required less energy for gelatinization. Amylose% and amylopectin% showed no significant differences among these wheat species. Protein composition analysi