Einkorn | Uses

Einkorn - Characteristics

Recent studies in Europe and Canada emphasized the nutritional quality of einkorn. Grain protein of einkorn accessions and progeny of einkorn crossings were consistently significantly higher than modern wheats (Vallega 1992). The amino acid composition of einkorn was found to be similar to wheat, irrespective of very large variations in total grain protein among the einkorn accessions tested (Acquistucci et al. 1995). The composition and nutritional characteristics of a selected spring einkorn were compared to spelt and hard red spring wheat grown in Canada (Abdel-Aal et al. 1995). The einkorn accession was considered more nutritious than the hard red wheat, based on the higher level of protein, crude fat, phosphorous, potassium, pyridoxine, and beta-carotene. The gluten of the einkorn accession had a gliadin to glutenin ratio of 2:1 compared to 0.8:1 for durum and hard red wheat. Flour and dough characteristics of gluten from 12 einkorn accessions were compared to durum and common wheats (D'Egidio et al. 1993). The einkorn flours were characterized by high protein, high ash, a very high carotene content, and small flour particle size when compared to the modern bread wheats. Dough characteristics of the einkorn accessions were significantly inferior to the modern wheats. The gluten strength was similar to that of soft wheats, but remained sticky, with a low water retention capacity. While breads made from einkorn were considered to be inferior to emmer or spelt breads (LeClerc et al. 1918), Bond (1989) states that breads made from einkorn in France had a light rich taste which left common bread wheat products tasteless and insipid by comparison. Bond also indicated that similar to ancient civilizations the einkorn grains were used in various food dishes such as soups, salads, casseroles, and sauces. The consideration that flour from T. monococcum may be non toxic to individuals with celiac disease (Favret et al. 1984, 1987) as cited by D'Egidio et al. (1993), and Abdel-Aal et al. (1995) suggest that given the nutritional advantage of einkorn and possible consumption by individuals allergic to common wheats, an increased interest will be given to the diploid wheats.

Einkorn | Uses