Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat

Background and Objectives Hulled wheat species have been recognized as interesting raw materials to produce niche products. More research studies are necessary on the hulled species' quality, processability, functional nutritional properties develop novel food This study was conducted evaluate pasting properties, baking in vitro starch digestibility of species. Findings Significantly (p < .05) higher peak viscosity values were observed spelt, while significantly final einkorn. Results quality revealed that there potential genotypes spelt can be used make specialty bread with similar loaf characteristics hard red spring wheat. slowly digestible content found einkorn, emmer, compared Conclusions Einkorn, this study, differ from terms dough digestibility, properties. Significance Novelty The results made a detailed comparison between modern grown North Dakota, therefore, would useful breeding release new improved lines