@article{a2c1449d6a5a48dbbad8f8bda1afc1f3,
title = "Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation",
abstract = "Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and beta-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.",
keywords = "bread wheat, emmer, spelt, fibre, metabolites, minerals, phenolics, fertilisation, health benefits, PERFORMANCE, ACRYLAMIDE, ENDOSPERM, DENSITY, CEREALS, QUALITY",
author = "A. Lovegrove and J. Dunn and T.K. Pellny and J. Hood and A.J. Burridge and A.H.P. America and L. Gilissen and R. Timmer and Z.A.M. Proos-Huijsmans and {van Straaten}, J.P. and D. Jonkers and J.L. Ward and F. Brouns and P.R. Shewry",
note = "Funding Information: “Well on Wheat?” is financed by a grant of the Dutch Government—“TKI- Top Knowledge Institute” and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantm{\"a}nnen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia-HJ Doeleman BV, Zierikzee, Netherlands. The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are entitled to give scientific inputs to ARCT, which on its sole decision, may or may not take inputs into consideration. Decisions on studies set-up, execution and data interpretation of data are exclusively taken by ARCT. Scientific output communications are exclusively organized by ARCT without the involvement of funding partners. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1). Publisher Copyright: {\textcopyright} 2023 by the authors.",
year = "2023",
month = feb,
day = "1",
doi = "10.3390/foods12040843",
language = "English",
volume = "12",
journal = "Foods",
issn = "2304-8158",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "4",
}