The purpose of this review is to provide a critical evaluation of the nutritional
and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the
methods used to analyze them. This paper provides a comprehensive overview of the
main analytical methods applied to study the nutritional properties of ancient wheats.
According to our findings, protein content was the most commonly studied macronutrient
across all types of ancient wheat species. The article notes that einkorn bran showed
the highest protein and ash content, which reveals the potential of ancient wheats
to be more widely used in food products. Regarding the majority of amino acids in
spelt wheat cultivars, the general trend in the data was rather consistent. This review
also compares sensory evaluation methods for different wheat products made from ancient
wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various
reported methods and panel sizes used prove that ancient wheat products have many
potential sensory advantages. Overall, using ancient wheats in wheat products can
enhance the nutritional benefits, increase diversity in the food systems, and may
be more appealing to consumers looking for something different, thereby contributing
to the development of more sustainable and locally based food systems.
