Cultivation

Processing suitability of emmer

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

Technological processing of emmer is complicated by the presence of dense glumes requiring an additional dehulling stage, and a specific protein composition with a reduced glutenin content.

In the reference 4 varieties crop Emmer, where this is mentioned in the description.

A key technological factor in processing emmer is the presence of dense glumes that are not separated during standard threshing, which necessitates an mandatory primary dehulling stage before obtaining flour or groats. It is important to use specialized equipment that allows for the removal of glumes without mechanically damaging the grain itself.

The baking properties of the crop are limited by the characteristics of its protein complex: a reduced proportion of glutenin and gliadin with a high content of albumins. Dough made from such flour possesses low elasticity and stability, while the increased amylase activity in the grain requires recipe adjustments. Consequently, it is more effective to use emmer in the production of pasta, cookies, beer, and whole-grain products, where high taste qualities and nutritional composition are more important than the ability to form a light, airy bread crumb.

General information about the subject — on the page Suitability for processing.

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.