Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

•Blended grains from varieties of emmer, spelt and bread wheat were compared.•Wholemeal flours were processed using sourdough and yeast systems.•Flours, doughs and breads were analysed to determine fibre and metabolites.•Small differences were observed between the products from the three types of wheat.•The greatest differences were between the between sourdough and yeast breads.