Study on underutilized ancient wheat species for bakery utilization
Bibliographic record
Abstract
Changing 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.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".