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Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.<\/jats:p>","DOI":"10.1007\/s00217-021-03729-7","type":"journal-article","created":{"date-parts":[[2021,3,29]],"date-time":"2021-03-29T04:02:30Z","timestamp":1616990550000},"page":"1525-1538","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":65,"title":["Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains"],"prefix":"10.1007","volume":"247","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3385-6281","authenticated-orcid":false,"given":"Wioletta","family":"Biel","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1755-4125","authenticated-orcid":false,"given":"Anna","family":"Jaroszewska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8607-7591","authenticated-orcid":false,"given":"S\u0142awomir","family":"Stankowski","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6971-1893","authenticated-orcid":false,"given":"Magdalena","family":"Sobolewska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5925-0694","authenticated-orcid":false,"given":"Jagoda","family":"K\u0119pi\u0144ska-Pacelik","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2021,3,29]]},"reference":[{"key":"3729_CR1","doi-asserted-by":"publisher","DOI":"10.1111\/mpp.12618","author":"M Figueroa","year":"2018","unstructured":"Figueroa M, Hammond-Kosack KE, Solomon PS (2018) A review of wheat diseases\u2014a field perspective. 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