Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/51227
Title: Nutritional and Technological Aspects of Ancient Wheat
Authors: Evlice, A.K.
Pehlivan, A.
Keçeli, A.
Şanal, T.
Karabak, S.
Zencirci, N.
Yaman, H.M.
Keywords: Ancient wheat
End-products
Quality
Publisher: Springer International Publishing
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. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.
URI: https://doi.org/10.1007/978-3-031-07285-7_7
https://hdl.handle.net/11499/51227
ISBN: 9783031072857
9783031072840
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Uygulamalı Bilimler Yüksekokulu Koleksiyonu

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