This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled wheat had a higher content of low molecular weight soluble dietary fibers (LMW-SDF) such as fructo and galacto oligosaccharides. Overall, hulled wheats differed from modern bread wheat in their kernel, flour, baking and nutritional quality. Moreover, due to higher LMW-SDF content, hulled wheats would be a potential candidate for breeding and producing health beneficial novel food products.

Growing minority cereal crops, including spelt wheat, einkorn wheat and emmer wheat, has seen significant development in recent years, mainly due to the development of organic farming. In the processing of these cereals, the amount of waste material in the form of plows, chaff and spindles fragments, which account for 23-35% of the gross yield, can be used as a material for energy production through direct combustion. In this respect, the higher heating value (Qsr) and the lower heating value (Qu) of spelt wheat was achieved. Spelt wheat also produced the highest gross yield (26,41 GJ ha-1) and the highest amount of waste material (33,23 %).