Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Abstract

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats

“…Köse had the highest one ( p < .05). In a study, the ash content of spelt and emmer whole wheat flours were found to be 1.98% and 1.87% (Škrobot et al, 2022), which are higher than the ash content of spelt and emmer whole wheat flours used in the present study. When the protein content of whole wheat flours was compared, the protein content of cv Sivas (old wheat) was the highest (16.0%) (14.8%) while that of spelt was the lowest (13.4%).…”

Ancient Wheats—A Nutritional and Sensory Analysis Review

“…Panelists were recruited from university students and staff, which is a frequent technique in academic research. At that level of test participants, the total data might be segmented with hierarchical cluster analysis (HCA), but that was not involved in that study [ 80 ].…”

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

“…This clearly demonstrates that fermented foods offer more advantages than non-fermented foods [24]; therefore, fermentation technology deserves considerable attention from consumers, companies, and researchers. Since kamut powder is well-used in food materials such as muffins and bread [25], and fermented kamut is also used in wheat dough to make bread in the food industry [26,27], fermenting kamut sprouts may offer different benefits to enhance human health.…”