Influence of cultivation and processing on functional constituents of the old wheat species einkorn, emmer and spelt – application-oriented basics for an extensive use of these cereals

The main objective of the project is the development of application-oriented technological and nutritional knowledge for the broader and optimized utilization of the old wheat species einkorn, emmer and spelt. The preparation of recommendations for breeding, cultivation and processing of these crops and foods produced thereof for the agricultural and food sector represents the major gain of this research project.

A total of 75 different wheat genotypes (15 genotypes each of einkorn, emmer, spelt, hard and soft wheat) will be grown at three different locations over two years, and agronomic parameters such as yield, plant height and stem stability will be investigated. In addition, their processing properties for the production of bakery products and pasta will be investigated. Furthermore, phytochemicals of nutritional relevance such as carotenoids, vitamin E compounds, alk(en)ylresorcinols, steryl ferulates and phytates will be studied in detail. In addition, levels of proteins associated with intolerances (α-amylase trypsin inhibitors (ATI), gluten) will be investigated.

In conclusion, our results will provide a global overview ("from the farm to the fork") of the potential of einkorn, emmer and spelt for the production of premium products. Small and medium size companies will be supported by providing recommendations for the production of high quality wheat products and highlighting their nutritional features to promote old wheat varieties.