During the second phase an Emmer wheat was produced that was an alloquadraploid species and this contained more gluten making baking more efficient this also spread during the neolithization but in places such cultivars were a minority.
During the second phase an Emmer wheat was produced that was an alloquadraploid species and this contained more gluten, making baking more efficient. This also spread during the neolithization but in places such cultivars were a minority.