Nutritional characteristics and physicochemical properties of ancient wheat species for food applications

Abstract

Wheat is fundamental to human civilization and has played a prominent role in feeding the world and enhancing food security globally. As a staple food commodity, wheat contributes a significant portion of the human daily caloric intake in many parts of the world. However, given the need for diversifying the global food system, there is an increasing interest in identifying wheat species which are healthy and can be grown sustainably. The earliest cultivated forms of wheat (einkorn, emmer, and spelt) have been reintroduced recently for their potential for producing nutritionally rich food products with exceptional health benefits. Several studies revealed notable differences in the nutritional composition of ancient wheat compared to common wheat particularly in terms of protein and starch content, dietary fiber, minerals, and vitamins. Additionally, ancient wheat exhibited higher levels of bioactive compounds, such as phenolics and carotenoids, which are associated with potential health-promoting effects. Furthermore, investigations into the structural and physicochemical properties of ancient wheat demonstrated distinct characteristics, predominantly the variations in gluten protein composition, potentially leading to differences in dough rheology and bread-making qualities. This review consolidates current knowledge on the nutritional characteristics and structural and physicochemical properties of ancient wheat species, providing valuable insights into their potential significance. Exploring ancient wheat facilitates the development of novel food products which could ultimately promote a healthy and sustainable food system.

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