Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differences (p < 0.05) were observed in kernel quality traits, such as test weight, 1000 kernel weight, and kernel hardness, compared to hard red spring wheat. The results of the chemical composition revealed that hulled wheats were characterized by significantly lower (p < 0.05) protein and higher (p < 0.05) crude fat contents compared to whole wheat flour of hard red spring wheat. Among hulled wheats, total dietary fiber content was highest in emmer, followed by einkorn and spelt. In conclusion, the whole wheat flour of einkorn, emmer, and spelt used in this study differ from hard red spring wheat in their kernel quality and chemical composition.

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