Cereal Chem. 73 (2):208-214  |  VIEW ARTICLE

Grain Quality

Breadmaking Quality of Einkorn Wheat (Triticum monococcum ssp. monococcum).

B. Borghi (1,2), R. Castagna (1), M. Corbellini (1), M. Heun (3,4), and F. Salamini (3). (1) Istituto Sperimentale per la Cerealicoltura, Via Mulino No 3 - 20079 S. Angelo Lodigiano, Italy. (2) Corresponding author. (3) Max Planck Institut, Carl-von-Linné-Weg 10, - D-50829 Köln, Germany. (4) Present address: Agricultural University of Norway, Depart. Biotechnological Sciences, N-1432 Ås, Norway. Accepted November 1, 1995. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1996. 

Twenty-five Einkorn lines (Triticum monococcum ssp. monococcum) were evaluated for their agronomic performance in Italy and Germany. Seeds produced in 1993 in the two locations were used for breadmaking quality tests. Flour was produced (after dehulling) with an experimental mill. Flour yield and the percentage of fine particles of all Einkorn lines were similar to the bread wheat standard. The protein content (N × 5.7) of Einkorn lines ranged from 13.2 to 22.8%, values higher than those found for bread wheat (10.8-13.3%). SDS sedimentation volume of Einkorn genotypes ranged from 11 to 93 ml. Seven Einkorn lines had acceptable gluten strength that yielded alveograph values and farino-graph stability indices similar to those of bread wheat. Most Einkorn flours produced sticky dough; however, about one-third gave an acceptable dough and produced breads with a bright yellow color with volumes similar to, or better than, bread wheat. Rheological parameters and bread volume correlated positively with SDS sedimentation volume. About 16% of the 1,099 accessions screened for SDS sedimentation volume gave values above 60 ml, the threshold value for considering a genotype potentially suitable for breadmaking. Einkorn could become an important crop for the production of baked foods rich in carotenoids and proteins.

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