I'm a chemist from fields far removed from this. That said, a "simple" color change like white to yellow can signal far greater chemical changes than you'd naturally assume. The problem being we don't truly see yellow and it can mean far more than a seemingly small change in other colors we experience directly. It could also mean nothing, but when it comes to food, an even minor seeming colour change in a chromatic domain we cannot perceive properly is something worth taking into account and pausing to invesitgate before switching. It's worth understsnding color is chemistry and even a small change means something has changed, sometimes in a will kill you way, other times in a means nothing way,(even if a lack of color change does not imply nothing changed, since we see nearly no colour in the space of things the EMS can display). So, without further testing and credible evidence explaining it being benign, that change in colour registers as alarming to me.

After the appearance of durum wheat, and then of the bread wheat, the products made from emmer and einkorn (and later also from spelt) have always been more expensive, without having any decisive advantages.

Nonetheless, these minor varieties of wheat have remained important due to their ability to grow in soil or climate conditions where the more productive modern varieties of wheat fail.

So they were frequently used as "backup" crops, for the cases when bad weather or pests destroyed the main wheat crops.

As said in the parent article, they may become again more important where soil has been made worse by modern agricultural practices.

I wrote a bit more, but deleted as I felt it was getting too long. I now see that what's left is missing some context. I also wrote that e.g spelt dough is in contrast very easy to recognize when you make it. It's very smooth and soft, it behaves differently, maybe even gooey. As for Emmer and Einkorn, I don't remember much other than the color for one of these.