Evaluation of techno-functional properties of ancient flours in cake production: a principal component analysis approach (PCA)

Ancient wheat types are still grown and preserved because of their ability to adapt to diverse climates and their distinctive flavors, which contribute to many cultural foods. This study was conducted to determine the sensory and textural properties of cakes produced using ancient wheat flour. Accordingly, four flours were used: einkorn (EWF), emmer (EMWF), purple wheat (PWF), and spelt wheat flour (SWF). Firstly, the physicochemical and techno-functional characteristics of the flours were evaluated. The highest OAC capacity was observed for EWF at 0.57 ± 0.02 mL g −1 , while the highest foaming capacity was 64.91 ± 4.91 % for PWF. The sensory and textural properties of the cakes produced were then investigated.According to texture analysis, the elasticity of cakes produced with PWF was 18.75 % higher than that of the sample with the lowest elasticity value. Additionally, PCA was applied in this research to analyze the differences between flours and determine the effect of flour properties on the final product. These findings suggest that selecting ancient wheat flour for future commercialization is promising. On the other hand, further research is needed to determine the possible benefits of using ancient wheat flours for human health and to evaluate purchase intention for these products.