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Nutritional and Technological Aspects of Ancient Wheat

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Ancient Wheats

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Abstract

The ancient wheat had a background as part of our diet and played an important role as the main source of foodstuff for the early civilizations in the Fertile Crescent. Among ancient wheat species, einkorn (Triticum monococcum ssp. monococcum L.) and emmer (T. dicoccum Schrank) are still cultivated in some parts of Turkey, Bulgaria, and Greece. Spelt (T. aestivum ssp. spelta), macha (T. aestivum subsp. macha), and vavilovii (T. subsp. vavilovii) are also grown in limited amounts in Germany, Italy, and Spain. They are the ancestors of the modern cultivars currently grown worldwide. Modern wheats, both common (T. aestivum L.) and durum (T. durum Desf.), currently account for around 95% and 5% of the world production, respectively. Einkorn, emmer, and spelt play only minor roles in terms of production and utilization. However, there is a significant interest in the consumption of ancient wheats since some researches have indicated that they may have a healthier and more nutritious profile than modern wheats. This increasing interest in ancient wheats encouraged studies on their usage in the manufacture of bread, biscuits, pasta, etc., as an alternative to modern wheat products. Each product of consumption derived from wheat such as bread, pasta, noodles, biscuits, etc., has specific quality requirements. The presence, amount, and composition of several components in the wheat grain impact the technological and nutritional quality of wheat. Therefore, this chapter summarizes the nutritional and technological quality properties of ancient wheats, providing a summary of the studies that have been published so far on different products such as bread, pasta, biscuits, bulgur, breakfast cereals.

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Authors and Affiliations

  1. Faculty of Agricultural Sciences and Technology, Department of Plant Production and Technologies, Sivas University of Science and Technology, Sivas, Turkey

    Asuman Kaplan Evlice

  2. Department of Quality and Technology, Central Research Institute for Field Crops, Ankara, Turkey

    Aliye Pehlivan & Turgay Şanal

  3. Faculty of Applied Sciences, Department of Organic Farming Business Management, University of Pamukkale, Denizli, Turkey

    Alaettin Keçeli

  4. Department of Agricultural Economics, Central Research Institute for Field Crops, Ankara, Turkey

    Sevinç Karabak

  5. Faculty of Arts and Science, Department of Biology, Bolu Abant Izzet Baysal University, Bolu, Turkey

    Nusret Zencirci & Huri Melek Yaman

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  1. Asuman Kaplan Evlice
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Correspondence to Asuman Kaplan Evlice .

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  1. Biology Department, Abant Izzet Baysal University, Gölköy, Bolu, Turkey

    Nusret Zencirci

  2. Field Crops Department, Ankara University, Ankara, Turkey

    Hakan Ulukan

  3. Faculty of Agricultural Science and Technology, Sivas University of Science and Technology, Sivas, Turkey

    Faheem Shehzad Baloch

  4. National Institute for Biotechnology and, Punjab, Pakistan

    Shahid Mansoor

  5. Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan

    Awais Rasheed

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Kaplan Evlice, A. et al. (2022). Nutritional and Technological Aspects of Ancient Wheat. In: Zencirci, N., Ulukan, H., Baloch, F.S., Mansoor, S., Rasheed, A. (eds) Ancient Wheats. Springer, Cham. https://doi.org/10.1007/978-3-031-07285-7_7

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