Flour from Triticum polonicum L. as a potential ingredient in bread production

Background and objectives The experiment involved 35 lines of Triticum polonicum , three common wheat cultivars, and one durum wheat cultivar. Findings Triticum polonicum lines were characterized by significantly higher protein (17.33%) and ash (2.30%) content than Triticum aestivum (11.65 and 1.90%, respectively). Despite the high gluten content of T. polonicum (37.1%), its gluten index (11%) and falling number (182 s) were lower in comparison with T. aestivum (82% and 397 s, respectively). The dough and bread made from T. polonicum flour were characterized by high yield and high crumb moisture. The loaves of bread baked from T. polonicum flour were generally less risen, and in some cases, they were flatter in shape and had less fluffy crumb with somewhat larger and thicker‐walled pores than the breads made from common wheat and durum wheat flour. Conclusions However, T. polonicum bread had more desirable sensory properties than the products made with the flour of common wheat and durum wheat. The flour from T. polonicum grain can be an interesting alternative for bread production. Significance and novelty So far, there is no information on the technological quality of the grain of T. polonicum . This species could be a valuable initial material for new wheat cultivars breeding.