Chapter 2: gluten containing ancient grains

Authors: ICHWAN, ANGELA - Ardent Mills; BAKER, SCOTT - Ardent Mills; WOLT, MIKE - Ardent Mills; Morris, Craig

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/27/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary: The term "wheat" refers to the domesticated cereal grass in the genus Triticum in the grass family Poaceae whereas the term "ancient wheat" is a non-scientific term that generally refers to the early species einkorn, emmer, spelt and khorsan as well as early heritage varieties of common wheat (T.riticum aestivum) that have not underwent intensive breeding. It is well established that einkorn (T.riticum monococcum) and emmer (T.riticum turgidum ssp. dicoccum) are distinct species of wheat from common wheat (T.riticum aestivum) and durum wheat (T.riticum turgidum ssp. durum) however there is some debate among botanists as to whether spelt is a sub-species of T.riticum aestivum and if khorasan wheat is sub-species of T.riticum turgidum. Although it has been suggested that ancient wheats offer superior health benefits relative to modern wheats, there have been a limited number of studies to draw any conclusions. Two scientific reviews call for further studies with a wider range of research groups, wider range of genotypes of ancient and modern wheat species, and comparability of material in terms of growth conditions and processing. The ancient wheat species represent a very small fraction of the total wheat cultivated world-wide but are important due to their unique genetics contributions to biodiversity. Some variety improvement and breeding work has taken place particularly in Europe and some limited work has taken place in North America.

Technical Abstract: Early species of wheat along with barley and rye are among the first domesticated crops and therefore are considered “ancient grains”. Einkorn and emmer wheat, along with barley are considered by archeologists as three of the “founder crops” due to their important roles during the Neolithic Revolution in the transition from gathering food from plants to systematic agriculture. Einkorn, emmer, and spelt wheat as well as rye and barley, played important roles as a staple food crops various parts of Europe for several millennia. Khorasan wheat was never a staple crop but survived into modern times as a marginal subsistence crop that has been actively promoted over last three decades. Wheat, barley and rye are of different genera but are closely related as part of the botanical tribe Triticeae n the grass family Poaceace. One important characteristic that wheat, barley and rye have in common is the presence of endosperm proteins which can retain fermentation gas (CO2) in leavened breads but also rules them out for gluten free applications. Consumer trends for more diverse grain options and a desire for more environmentally friendly and health focused food is driving increased interest and demand for ancient grains. The ancient wheats along with barley and rye offer many opportunities for biodiversity, sustainable agriculture and human health in the 21st century.