Chemical and technological properties of Triticum monococcum, Triticum turgidum and Triticum aestivum

Whole meal flours from different accessions of three wheat species (T. monococcum, T. turgidum and T. aestivum) were analysed for several chemical and technological traits, including protein, carotenoids and tocols content as well as breadmaking attitude and gelatinisation properties. A broad variation for most characteristics was observed both between and within species. T. monococcum confirmed its superior nutritional characteristics (higher protein and antioxidants contents), coupled with good gelatinisation behaviour and, in one case, breadmaking attitude. The hulled wheats emmer and spelt, and Kamut presented better nutritional values than durum and bread wheat, although in no way approaching the results of T. monococcum