Study on underutilized ancient wheat species for bakery utilization

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dc.contributor.authorValsalan, Anashwar
dc.contributor.examiningcommitteeKoksel, Filiz (Food and Human Nutritional Sciences)
dc.contributor.examiningcommitteeMalunga, Lovemore (Food and Human Nutritional Sciences)
dc.contributor.supervisorMalalgoda, Maneka
dc.date.accessioned2024-07-03T14:19:34Z
dc.date.available2024-07-03T14:19:34Z
dc.date.issued2024-06-07
dc.date.submitted2024-06-07T15:18:32Zen_US
dc.date.submitted2024-07-03T05:39:16Zen_US
dc.degree.disciplineFood and Human Nutritional Sciences
dc.degree.levelMaster of Science (M.Sc.)
dc.description.abstractChanging consumer preferences have resulted in growing interest in underutilized ancient wheat species like einkorn, emmer, and spelt as they offer numerous health and ecological benefits. However, the differences in physicochemical characteristics of these grains in comparison to conventional hexaploid bread wheat results in baked products with sub-optimal quality reducing their overall utilization. Therefore, the identification and selection of ancient wheat cultivars with better end-use quality is warranted to increase value addition and utilization. In the first study, two spring cultivars of einkorn (CDC Aixe and CDC Marval), emmer (CDC Tatra and CDC Yon) and spelt (CDC Zorba and CDC Silex) grown in the Canadian prairies were selected and compared with Canada Western Red Spring (CWRS) wheat. The rheological, pasting and baking characteristics of the selected cultivars of einkorn, emmer, spelt and were compared with CWRS wheat. CDC Tatra (emmer) bread had a significantly higher specific volume (3.32 ml/g) than CWRS wholewheat bread. Significant differences in chemical composition, pasting, mixing, and baking properties were found between CWRS and ancient wheat cultivars. However, overall, the quality of ancient grain bread needed improvement. The second chapter deals with ingredient technology and process modifications to improve the end-product functionalities of ancient wheat species. Four commonly used emulsifiers were added to ancient wheat flour samples at three different concentrations. Extrusion was conducted on these ancient wheat species at three different screw speeds (100,150 and 200 RPM) to modify the functionality by the application of shear. Pasting, mixing, and thermal properties of emulsifier-treated flour and extruded flour were studied, and wholegrain bread baking was conducted by combining them with base flour. The overall volume for emulsifier-treated (50%) bread samples of einkorn and spelt was higher than base flour bread. The water absorption value of extrudate-added bread dough increased significantly. However, these treated flour additions did not improve the breadmaking attributes of emmer bread. Overall, the study provides insights into selecting cultivars for breadmaking applications and how specific emulsifier treatment and extrusion can improve end product functionalities of ancient grains.
dc.description.noteOctober 2024
dc.identifier.urihttp://hdl.handle.net/1993/38266
dc.language.isoeng
dc.rightsopen accessen_US
dc.subjectAncient grains
dc.subjectAncient wheat cultivars
dc.subjectBreadmaking
dc.subjectIngredient technology
dc.subjectExtrusion processing
dc.titleStudy on underutilized ancient wheat species for bakery utilization
dc.typemaster thesisen_US
local.subject.manitobano
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Chapter 4 of the thesis, Enhancing the breadmaking quality of einkorn, emmer, and spelt through synergistic emulsifier treatment and extrusion processing version of this chapter is in progress to be submitted to the Food Hydrocolloids journal.
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