Rheological behavior of emmer, spelt and khorasan flours

A comparative evaluation of the rheological properties ancient wheat flours (emmer, spelt, and khorasan), cultivated under same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well mixing thermal behavior (Mixolab). High content spelt flour led to formation strong network with highest water absorption maximum height during in comparison other varieties. Khorasan flour, although having very low content, exhibited stability both fermentation due high index. Despite being characterized gluten, index emmer affected development process, resulting lowest height, pronounced loss percentage gas retained compared species. Novelty impact statement The results obtained this study can be used better understand techno-functionality target application cereal based products different Considering results, khorasan wholegrain most suitable bread-making process requiring longer time, while will exhibit performance short-term fermentation. In general, making bread from wheats require modified baking techniques order satisfy renewed consumers’ demand these products, improving their potential.