Historical and Modern Hard Red Spring Wheat Comparison: Analysis of Proximate, Enzyme Activity, Phenolic Acid, and Starch Properties

Abstract

Some claim modern wheat is biochemically different from historic wheat and contributes to chronic diseases. This research was necessary to determine if any significant differences existed between historic and modern hard red spring (HRS) wheat in several physical and chemical components. Thirty HRS cultivars were grown in the same year and location and underwent laboratory analysis. In relation to release year, significant (P<0.05) differences were found for ash content (AC), phosphorous, potassium, zinc, arabinose-to-xylose ratio, enzyme activities, and phenolic acids in whole wheat, AC, and α-amylase and xylanase activities in white flour, and total starch in bread. The remaining parameters displayed no significant (P>0.05) differences in correlation to release year, including starch digestibility. The majority of results indicate no significant biochemical variations between the historic and modern HRS cultivars. Parameters that demonstrated differences have the potential to affect consumer health and nutrition, but are dependent on bioavailability and consumer choice.