Wheat is an important food grain source that nurtures millions of people around the world. Not only does wheat contain a large number of nutrients such as protein, wet gluten, etc., but also it has a lot of antioxidants such as dietary fibre, tocopherols, tocotrienols, etc. In a majority of cases, attention has been drawn to evaluate the grain yield and its components rather than its quality. The present investigation was carried out to evaluate the differences between minority wheat species and common wheat to determine the best rheological characteristics, technological quality as well as correlations between rheological and technological traits. The results revealed that hulled wheat species had a high protein content and wet gluten content. Einkorn and emmer were not suitable for ‘classical’ baking processing. But there is potential for other products, e.g. wheat rice (einkorn) or pasta (emmer). Spelt should be possible to be used in ‘classical’ baking industry, but the best solution is to use grain as a mixture with bread wheat. Also, this study showed a genotype variation in the antioxidant activity of einkorn, emmer, spelta and Triticum aestivum.
Part of the book: Wheat Improvement, Management and Utilization