Comparison of functional properties of isolated emmer and einkorn wheat starches

Emmer and einkorn wheat, two ancient wheats, possess unique starch functional properties that maybe useful in specific end-uses. To assess the functional properties, starches from emmer and einkorn were isolated in pilot scale and compared. The yield of starch was lower for einkorn flour and higher for emmer wheat flour. The amylose, protein and fat content were higher in einkorn wheat starch. Isolated emmer wheat starch displayed a higher solubility, a great water binding capacity and a lower swelling power, when compared to isolated einkorn wheat starch. It was found that einkorn starch paste had lower syneresis values (percentage of water separation) than emmer starch. Einkorn starch displayed higher peak viscosity, a higher viscosity at 95 C, a high viscosity at 30 C and a higher setback profile as measured by a Brabender viscograph. The results obtained in this study establish the fundamental characteristics of emmer and einkorn wheat starches and suggest further exploration of its potential use in various food applications.