Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

Abstract

Cereal Chem. 76(5):727-733Twenty-four einkorns were evaluated for agronomic traits in Italy and in Germany in replicated plot trials. After dehulling and milling, the harvested kernels, flour protein content, sedimentation volume, falling number, carotenoid, and dry gluten content were determined. Farinograph profiles were obtained with a farinograph and baking and cookie quality were evaluated with standard microtests. Significant differences in yield potential were observed between the two locations, with a three-fold increase in Germany as compared with Italy. One of the einkorn lines (ID529) had farinograph stability and degree of softening indices better than those of the control bread wheat. All the samples analyzed for breadmaking aptitude showed some degree of stickiness, but it was possible to handle the dough during the different steps of breadmaking. On average, cookies produced with einkorn flour were larger in diameter and thinner than those produced with soft wheat flour. The composition in α-, βand γ-gliadins and in high molecular weight glutenin subunits was similar in all the lines. In contrast, the pattern exhibited in low molecular weight glutenin subunits correlated strictly with baking quality. In particular, the lines with bands arbitrarily designated a and b showed a high breadmaking potential, while the lines lacking these bands had an ample range of variability but, on average, a much lower baking potential. Our data point to a simple genetic control of the breadmaking aptitude and indicate einkorn not only as a promising source of specialty foods but also as an ideal species for genetic investigations on wheat quality.

Expression of α-amylase inhibitors in diploid Triticum species

“…accessions have been demonstrated to give acceptable doughs (e.g. Monlis,ID 131,140,190,196,258,358, 529 among our samples), producing breads with volumes similar to or better than those obtained with common breadmaking-type wheats (Borghi, Castagna, Corbellini, Heun, & Salamini, 1996;Corbellini et al, 1999).…”

Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products

“…In a study evaluating 24 einkorn lines, cookies made with einkorn flour were, on average, larger in diameter and thinner than those made from soft wheat flour (Corbellini et al, 1999). Some of the einkorn lines produced breads that were comparable to those baked from highquality bread wheat.…”

“…Further studies on nutrient digestibility and bioavailability in processed forms of spelt are necessary. Spelt has shown good potential in a variety of end-uses including bread, pasta and breakfast cereals (Abdel-Aal et al, 1997, 1998aMarconi et al, 1999;Bonafaccia et al, 2000).Einkorn is another primitive wheat of interest due to its high levels of protein, carotenoids, and phosphorus (Abdel-Aal et al, 1995;Borghi et al, 1996;Corbellini et al, 1999;D'Egidio et al, 1993;Matuz et al, 2000). In a study evaluating 24 einkorn lines, cookies made with einkorn flour were, on average, larger in diameter and thinner than those made from soft wheat flour (Corbellini et al, 1999).…”

Comparing Functional Properties of Gluten From Einkorn and Common Wheat

“…Wyznaczono spektra mechaniczne glutenu w zakresie  0,001 -200 rad/s, w temperaturze 20 C. [4,28,29] oraz pozyskania ziarna konsumpcyjnego o potencjalnie większej zawartości składników biologicznie czynnych, korzystnych w żywieniu człowieka, niż wynosi ich zawartość w ziarnie pszenicy zwyczajnej [4,15,17,20,21,25,26].Mąka z samopszy ma niską wartość wypiekową, co oznacza, że konieczne jest dostosowanie procesu prowadzenia ciasta i wypieku pieczywa do specyfiki tego surowca [1,10,13,30]. Jednym z czynników determinujących właściwości technologiczne mąki z samopszy jest skład frakcyjny zespołu białek glutenowych i determinowane przez ten czynnik właściwości fizykochemiczne matrycy glutenowej.…”

“…Mąka z samopszy ma niską wartość wypiekową, co oznacza, że konieczne jest dostosowanie procesu prowadzenia ciasta i wypieku pieczywa do specyfiki tego surowca [1, 10,13,30]. Jednym z czynników determinujących właściwości technologiczne mąki z samopszy jest skład frakcyjny zespołu białek glutenowych i determinowane przez ten czynnik właściwości fizykochemiczne matrycy glutenowej.…”