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    Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production
    (Springer Heidelberg, 2021) Keçeli, Alaettin; Evlice, Asuman Kaplan; Pehlivan, Aliye; Sanal, Turgay; Zencirci, Nusret
    With the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat bread
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    Nutritional and Technological Aspects of Ancient Wheat
    (Springer International Publishing, 2022) Evlice, Asuman Kaplan; Pehlivan, Aliye; Keçeli, Alaettin; Şanal, Turgay; Karabak, Sevinç; Zencirci, Nusret; Yaman, Huri Melek
    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.