Heat damage of water biscuits from einkorn, durum and bread wheat flours

► Heat damage was monitored during water biscuits processing from three wheat species. ► Heat damage, colour and water activity were also studied at different baking times. ► Einkorn dough showed lower maltose content, because of the lower β-amylase activity. ► Einkorn products were lighter and showed more limited heat damage than other wheats.