Variety traits

Protein content in Emmer wheat

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

The protein content in emmer grain varies from 12% to 20%, exceeding that of many modern soft wheat varieties. This parameter is a key determinant of nutritional value, although gluten quality is often characterized as weak.

In the reference 9 varieties crop Emmer, where this is mentioned in the description.

The crude protein content in emmer grain ranges from 12 to 20%, with levels above 16% considered high and utilized in breeding as a genetic source for improving variety quality. The fractional composition of emmer protein differs from soft wheat due to a higher proportion of albumins and globulins, accounting for 30 to 39% of the total protein content.

The technological assessment of emmer is complicated by the fact that even with high protein levels, gluten quality remains weak, exhibiting low tolerance to mixing. Since the crop is hulled, sample preparation significantly impacts analytical results: protein determination in whole grain including husks yields different values compared to the analysis of the hulled kernel.

Protein accumulation in emmer is determined by genotype and agrotechnical factors, with an inverse correlation observed between yield and protein concentration. Nitrogen supply remains a key tool for managing this parameter, while the structure of storage proteins, gliadins and glutenins, determines the specific functional properties of the flour.

General information about the subject — on the page Protein content.

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.