Variety traits

Gluten in Emmer

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

Emmer is characterized by a high total protein content with low gluten quality, which is due to an imbalance between glutenin and gliadin fractions. This determines the crop's poor baking properties and specific rheological indicators.

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

Emmer is characterized by low gluten quality caused by the composition of its storage proteins: a high concentration of intermediate molecular weight glutenins with a deficiency of low molecular weight glutenins. A higher gliadin-to-glutenin ratio compared to soft wheat leads to a lack of the elastic structure necessary for forming a high-quality bread volume.

When analyzing emmer gluten indicators, low values of the deformation index and sedimentation are noted. Despite the high total protein content, the gluten of this crop possesses specific technological properties, which requires a specialized approach when evaluating genotypes and processing the grain.

General information about the subject — on the page Gluten.

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.