Talk:Emmer

message: The duplicate shorter article emmer wheat has been merged into this one. I've tried to organize the merge coherently, but it's far from perfect.
— Preceding unsigned comment added by Lady Macbeth (talk • contribs) 19:18, 22 August 2005 (UTC)
thread_title:  Merge from [[emmer wheat]] 

message: The new reference confirms some of the genetics; I notice there's a deal of  overlap with the main wheat article. The Emmer in Agriculture section here looks iffy Tearlach 04:06, 9 September 2005 (UTC)
thread_title: Cleanup progress

message: To me, this looks like an attempt to sell emmer despite its major shortcoming: low gluten, so it produces a bread that can't support the fluffy structure of modern bread: tastes nice, but comes out like a doorstop. I've struck out dubious statements in the first paragraph. The second paragraph: Cite sources. I've searched Science News, and can find no reference to caramelized emmer grains being anti- anything.
:Emmer in agriculture
:Emmer is tolerant of vast differences in climate, and will produce a yield in conditions where other grains won't even germinate. Emmer is referred to in many historical records (including documentation of the Salem Witch Trials) as the primary cereal grain in the United States; Forage and grain varieties are currently being grown there for the first time in more than a century. It can absorb a complete profile of nutrients and micro nutrients in a soil and has enough room in its structure to store  them.  When a grain in this family can't absorb nutrients it forms gluten; Emmer has almost no gluten.  Einkorn and emmer are gelatinous grains.  Gelatins are the most nutritious and nutritionally accessible proteins in the world.
:Emmer is the grain that created the first  yeasted bread.  The milled grains were mixed with the spent grain used in the brewing process, which added natural yeast. Placed on a hot stone and covered with hot ashes, the exterior grains of the loaf caramelized, forming a barrier which prevented heat penetration, allowing the inside to stay enzymatically active. The gelatinous structure of emmer stabilized the bread, allowing it to continue to breathe and ferment, creating a hard, indestructible loaf that could survive almost any environment and never mold. The caramelized grains have natural antibiotic, antibacterial, antifungal and, according to recent research (Science News, 2002), anticarcinogenic properties.
Any further thoughts? Tearlach 11:52, 9 September 2005 (UTC)
replies: text: You have to admit it as PR in making "a hard, indestructible loaf that could survive almost any environment" as a plus point. There are quite a few academic accounts that have a historical intro. I'll have a skim of Google. Tearlach 16:20, 9 September 2005 (UTC)
thread_title: Disputed material

message: I have had a go at rewriting this article in accurate and neutral style. The dates and the geography of the earlier article had major errors so it semed best to start from scratch. there's more to add on evidence from genetics for the area of domestication, and on morphology.
Mark Nesbitt 11:34, 4 January 2006 (UTC)
thread_title:  Major re-write 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 17:55, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: In case anyone else is inspired to try to insert a citation for the taxonomy, as of August 2012 there is no agreement among the major databases: USDA GRIN, IPNI/Tropicos/The Plant List, and USDA PLANTS have mutually incompatible data, so it would be a waste of time. Sminthopsis84 (talk) 12:33, 1 September 2012 (UTC)
thread_title:  Taxonomic disagreement 

message: Hello fellow Wikipedians,
I have just modified 3 external links on Emmer. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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*Added archive https://web.archive.org/web/20060305123703/http://www.rbgkew.org.uk/scihort/ecbot/papers/nesbitt2001wheat.pdf to http://www.rbgkew.org.uk/scihort/ecbot/papers/nesbitt2001wheat.pdf
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thread_title:  External links modified 

message: Why not add the Turkish name of this grain, which is kavılca buğdayı? 173.88.246.138 (talk) 23:26, 1 February 2022 (UTC)
thread_title: Turkish name

message: Please consider adding the Armenian name for this grain which is Hachar / / Hajar / Հաճար
References:
https://buyarmenian.com/product/gga-hulled-or-emmer-wheat-%d5%b0%d5%a1%d5%b3%d5%a1%d6%80-niacin-vitamin-b3-magnesium-iron-health-health/
https://www.ecokayan.com/armenia/travel/tip/tips-for-vegetarians-traveling-in-armenia
Though one reference I've found claims it's a different genome (Adjar / Triticum timopheevii), so I wonder if Emmer is considered a more readily available close substitute?
https://www.clovegarden.com/ingred/gr_wheat.html#adjar Tabland (talk) 05:24, 15 May 2024 (UTC)
thread_title:  Armenian Name??