# Processability of Ancient Wheats for Novel Value Chains and Agro-Food Biodiversity

## TL;DR

Ancient wheat varieties can be processed into high-quality artisanal bread and pasta with the right techniques, offering new opportunities for sustainable and culturally rich food systems.

## Contribution

The study introduces optimized processing strategies to enhance the usability of ancient wheat in artisanal food production.

## Key findings

- Ancient wheat cultivars had high protein content but weak gluten quality.
- Pre-gelatinization improved bread crumb structure and sensory acceptance.
- Khorasan wheat pasta had better overall acceptability than durum wheat.

## Abstract

Modern wheat breeding has focused on maximizing yields under high-input systems. Although ancient wheat varieties generally show lower yields and no clear nutritional superiority, they are increasingly valued in organic and local food systems for their resilience, cultural identity, and suitability for artisanal processing. This study evaluated the physicochemical, rheological, and technological properties of stone-milled flours and semolato from ancient common, durum, and Khorasan wheat to develop artisanal bread and pasta. Ancient cultivars showed relatively high protein content, ranging from 10.9% to 15.9% (on a dry matter basis). Gluten quality was generally weak, with gluten index values below 30% in most cultivars and alveograph W values below 60 × 10−4 J, mainly in durum wheats. Among common wheat cultivars, Autonomia B and Rano Solina showed the best bread-making suitability and were selected to produce bread prototypes via the application of pre-gelatinization. Optimized fermentation and pre-gelatinization significantly improved the crumb structure, softness, and sensory acceptance. Pasta from durum cv. Senatore Cappelli and Khorasan showed good cooking and sensorial quality, with Khorasan receiving a better score for overall acceptability. This study demonstrates that appropriate processing strategies can successfully unlock the technological and sensory potential of ancient wheat varieties, supporting their use in short value chains and enhancing product differentiation.