Variety traits

Baking quality of emmer

Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell.

The baking properties of emmer differ from common wheat due to the low extensibility of its gluten and the low loaf volume achieved with standard baking technologies. Due to specific rheological characteristics, the grain is more commonly used for pasta production or in flour blends.

In the reference 5 varieties crop Emmer, where this is mentioned in the description.

Emmer gluten is characterized by low extensibility, with the ratio of tenacity to extensibility (P/L) often at or above the upper limit. The dough deformation energy (W) for this crop is generally lower than that of bread flour from common wheat at an equivalent protein content.

Applying standard baking methods to pure emmer flour results in products with small volumes, often not exceeding 400 cm³, and uneven crumb porosity. The high variability of these parameters between varieties necessitates specialized breeding selection when targeting niche markets for whole-grain products and craft baking.

General information about the subject — on the page Baking quality.

Sources8

Varieties of Emmer mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.