Emmer - Characteristics

The genomic constitution of emmer is AABB. The genomic constitution AA of emmer is thought to be derived from einkorn (T. monococcum). Various sources of the BB genome have been suggested, T. speltoides, T. searsii, and T. tripsacoides (Morris and Sears 1967; Kimber and Sears 1987).

Emmer grain is of hard density. It exhibits a darker kernel colour than that of other wheats. Its dough properties are so that it has high gluten strength and as such makes good volume breads. Emmer is thought to be closely related to modern durum wheat varieties. As such similar pasta products lend themselves to Emmer as parent material.

Emmer | Uses