A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products

Several food products, made from hulled wheats, are now offered by the market, ranging from grains and pasta to flour and bakery products. The possibility of verifying the authenticity of wheat species used at any point in the production chain is relevant, in defense of both producers and consumers. A chip digital PCR assay has been developed to detect and quantify percentages of hulless (i.e., common and durum wheat) and hulled (i.e., einkorn, emmer and spelt) wheats in grains, flours and food products. The assay has been designed on a polymorphism in the miRNA172 target site of the AP2-5 transcription factor localized on chromosome 5A and involved in wheat spike morphogenesis and grain threshability. The assay has been evaluated even in a real-time PCR system to assess its applicability and to compare the analytical costs between dPCR and real-time PCR approaches.

Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt

Hulled wheats (emmer, einkorn, and spelt) have low yields but are suitable for organic and low-input agriculture under marginal or high-stress conditions. However, data on the composition of hulled wheats, often also called ‘ancient wheats’ is still scarce, especially on bioactive components such as vitamins. This chapter shows that einkorn, emmer and spelt have some nutritional benefits compared to modern durum or common wheat varieties. Hulled wheats have superior properties in constituents such as protein, some minerals (e.g. calcium) and carotenoids (e.g. lutein). Einkorn might be an alternative for people suffering from wheat sensitivities due to improved gliadin digestibility and low abundance of amylase-trypsin inhibitors. A significant disadvantage is the lower content of total dietary fibres. The genetic diversity of hulled wheats can be used for breeding e.g. for Zn biofortification or reducing immunogenic potential.

Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat

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.

Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making

The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technological characteristics of grains and the organoleptic characteristics of pasta obtained from hulled emmer (T. turgidum subsp. dicoccum) and spelt (T. aestivum ssp. spelta) were determined and compared to durum wheat, as a standard pasta raw material, and common wheat (T. aestivum). All wheats were grown under identical conditions. The hardness of kernels was assessed using the practical size index, wheat hardness index, torque moment, milling work of 50 g of flour, semolina yield, and starch damage. The technological and nutritional values of semolina, i.e., protein and ash content, wet gluten yield and quality, and falling number, were determined. Moreover, the organoleptic characteristics of cooked pasta were analysed in terms of appearance, colour, taste, smell, and consistency. The milling parameters of emmer were comparable to those of durum wheat; moreover, the content of protein, gluten, and ash was higher in emmer. Spelt was found to be similar to common wheat. Hulled wheats, especially emmer, show good quality parameters and can be an alternative raw material for industrial pasta production.

Hulled Wheat Productivity and Quality in Modern Agriculture Against Conventional Wheat Species

The objective of this study is to compare the yields and qualities of the hulled wheats emmer (Triticum dicoccum Schübl.) and spelt (Triticum aestivum L. ssp. spelta) with the commonly cultivated naked wheats common wheat (Triticum aestivum L. ssp. vulgare) and durum wheat (Triticum durum Desf.). Three years of field experiments were carried out from 2015 to 2017 in the Lubelskie province (Poland) on rendzina soils. The experimental results indicate that the hulled wheats, even when cultivated with advanced technology, produced lower yields compared to the common and durum wheats (reduced by 30–56%). In spite of their lower yields, emmer and spelt retained appropriate technological parameters. Higher ash, protein, and wet gluten yields were characteristic of the hulled wheats; however, the high gluten spread of emmer (13.3 mm) may limit its application as a raw material in some food processes. In summary, hulled wheat species can be recommended for modern agricultural production as an alternative source of high-quality materials for the agricultural and food industries.

Cultivos de Época Romana no Baixo Sabor: continuidade em tempos de mudança?

During the excavation of eight roman sites in the Lower Sabor valley, sediment samples were recovered and carpological analyses were carried out in order to obtain data regarding agriculture and storage. Naked wheat was the most frequent crop during the Roman period, but barley and millet were also relevant. The presence of grapes is documented while pulses and other wild edible plants were scarce. These results contrast with those found in other regions of Northwest Iberia, both in Roman Times and the Iron Age, where hulled wheats were particularly relevant. Current available data does not allow us to know the reason behind the specificities of the Sabor valley’s sites, although some environmental and cultural aspects may provide suitable explanations.

Obecne użytkowanie dawnych gatunków pszenic

Within plants grown by human being, in economical and agronomical point of view, cereals are the most important group of crops. Cereals, especially bread made of them, are major staple food in the world. For thousands years, from the moment of their domestication, ancient species of hulled wheats, like einkorn (Triticum monococcum) and emmer (Triticum dicoccum), were basic part of people diet. It was so until modern wheats (Triticum aestivum) became popular. In some world regions ancient wheats are cultivated nowadays. Adapting their farming techniques to modern agriculture and organic farming is related with increasing popularity of healthy eating. Results of organic farming techniques and cultivation research of einkorn and emmer are being presented in this article. Hulled wheats are tolerant to various biotic as well as abiotic stress conditions and can be grown in poor soil condition providing the farmer an advantage to take the crop. This also opens opportunities for manufacturers to seek the untapped market.

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both – gluten content (1.7–11.0%) and Zeleny sedimentation (11.3–12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 – 0.29 Nm), speed of protein weakening at the level of α = –0.05 Nm/min, starch gelatinisation (C3 – 1.61 Nm), amylolytic activity (C4 – 1.35 Nm) and starch retrogradation (C5 – 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope α. Falling number positively correlated with C3, C4, C5 and slope γ. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.

Origins of the crop production in Ukraine (on the materials of historical and archeological research)

Aim – on the basis of literary sources analysis and results of archaeological research, to define sortiment of cultivated plants were grown in the most ancient known period of agriculture in the territory of Ukraine – Trypillia culture, and also the state of agriculture in that time. Results. There is determined that the agriculture on the territory of Ukraine arose on the basis of a crops introduced from the South West Asian cultivated plants origin center through Balkans and Caucasus. The Trypillia tribes growed hulled wheats - emmer and eincorn, barley hulled and nacked, leguminous plants – peas and vetch ervilia. These crops were well adapted by their biological characteristics – resistance to climatic conditions, tolerance to soil conditions and resistance to fungal diseases – both to natural conditions and to primitive griculture level: tillage with horn and wood tools, harvesting not by sickles but by special devices for breaking off ears etc. At the same time, they satisfied people with nutritional and qualitative properties. Use by ancient growers of wild flora – herbaceous, fruit, nutty, berry plants, grapes, forest species is considered. These crops were the start from which agriculture began in Ukraine. In the modern period in Ukraine, as in the whole world, interest in ancient crops as sources of "healthy nutrition" is renewed. On the basis of ancient forms of spelt and emmer, domestic breeding varieties were created. Conclusions. The most ancient known period of agriculture on the territory of Ukraine is Trypillia culture. The Trypillia tribes grew hulled wheats, barley, peas and ervil vetch. These crops were well adapted both to natural conditions and to the primitive agriculture level. Plants of wild-growing flora were used also. Ukraine is not included in the primary or secondary cultivated plants origin centers. But the talent and industriousness of the population in combination with various, predominantly favorable natural conditions conditioned the development of of the cultivated plants diversity through the creative role of the initially folk and then scientific breeding, in which Ukraine occupies leading positions in the world.

The effect of hulls on longevity of hulled wheats seeds in the conditions of accelerated aging

The Aim is to determine effect of hulls presence on hulled wheats seeds on their longevity. Results and discussion. In representatives of hulled wheat species T. monococcum, T. dicoccum cv. Polba 3 and T. spelta cv. Frankenkorn, the seeds with removed hulls had in the control and experimental variants higher germination energy and germination level than the seeds in hulls. In the control variant, the positive reaction to the removal of hulls from the seeds in diploid species T. monococcum was more significant (germination energy and germination level increased respectively by 22% and 13%), than the samples of polyploid species T. dicoccum and T. spelta (increase by 3% – 10%). Under accelerated aging, on the contrary, removal of the hulls had a stronger positive effect in the polyploid species (the increase was from 21.7% to 34.0%) than on the diploid species (the increase was by 2% and 12%). Removing the hulls from the grains of the hulled wheats accessions ambiguously affected the length of the primary roots and leaves. In the control variant, in T. monococcum, length of the primary roots in the dehulled seeds did not change compared to the undehulled seeds; in the emmer and spelt it decreased. Under the conditions of accelerated aging, removal of the hulls affected the length of the primary roots in einkorn negatively, in the emmer and spelt – there was no impact. In most cases, removal of hulls had a positive effect on the primary leaf length, with the exception of the emmer variety Polba 3 in the control – decrease by 1,5%). The possible connection of this phenomenon with the presence of inhibitors in wheat hulls established by researchers is discussed. Conclusions. In the representatives of hulled wheat species T. monococcum, T. dicoccum Polba 3 and T. spelta Frankenkorn, the seeds freed from hulls are more longevous than the seeds in hulls.