Kulathunga Jayani, Reuhs Bradley L, Zwinger Steve, Simsek Senay
Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
Foods. 2021 Apr 2;10(4):761. doi: 10.3390/foods10040761.
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 ( < 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 ( < 0.05) protein and higher ( < 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.
带壳小麦品种在加工中常被用作全谷物，在过去20年里一直受到食品行业的关注。带壳小麦的全麦面粉可用于食品工业以增加附加值。本研究旨在评估带壳小麦全麦面粉的籽粒品质和化学成分，作为将这些品种用于增加附加值的初步方法。实验设计为单粒小麦、二粒小麦和斯佩尔特小麦的独立、随机完全区组设计，有四个田间重复。结果表明，与硬红春小麦相比，在容重、千粒重和籽粒硬度等籽粒品质性状上观察到显著差异（<0.05）。化学成分分析结果显示，与硬红春小麦全麦面粉相比，带壳小麦的蛋白质含量显著较低（<0.05），粗脂肪含量较高（<0.05）。在带壳小麦中，二粒小麦的总膳食纤维含量最高，其次是单粒小麦和斯佩尔特小麦。总之，本研究中使用的单粒小麦、二粒小麦和斯佩尔特小麦的全麦面粉在籽粒品质和化学成分上与硬红春小麦不同。
