G. H. Haghayegh - Department of Food Science and Technology, Zabol University, Zabol, Iran
R. Schoenlechner - Department of Food Sciences and Technology, Division of Food Technology, University of Natural Resources and Applied Life Sciences, Vienna, Austria
E. Berghofer - Department of Food Sciences and Technology, Division of Food Technology, University of Natural Resources and Applied Life Sciences, Vienna, Austria

Emmer and einkorn were one of the earliest domesticated forms of wheat. Today they are only seldom cultivated. To increase the variety of raw materials old crops are now rediscovered and analysed for potentialuses in food processing. To characterise isolated emmer and einkorn starch the main components and thefunctional properties were analysed. Starch was isolated from emmer and einkorn in pilot scale by using the tabeling method. The protein and fat content of emmer starch was lower, suggesting that the cleaning andisolation process was more successful than in einkorn starch. Isolated emmer starch showed a higher solubility, a higher water binding capacity but a lower swelling power compared to einkorn starch. The freeze-thawstability of einkorn starch was higher as shown by lower syneresis values. The peak viscosity, viscosity at 30 and 95°C and the setback profile of einkorn starch was higher than that of emmer starch

emmer wheat starch, einkorn wheat starch, functional properties