With the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat bread.

随着对健康和安全食品需求的增加，在过去的几十年中，对小麦野生祖先的兴趣和对单粒小麦的需求都增加了。在土耳其，单粒小麦通常以碾碎小麦的形式消费。但是，由于蛋白质，锌，铁等矿物质以及其中所含的酚类化合物含量较高，因此已经开始以不同的比例将艾肯恩小麦粉添加到小麦粉中。这项研究的目的是确定单粒小麦在制作面包中的适用性。添加Einkorn精制面粉可以使面包更轻，更明亮，而全麦面粉的数量不断增加，使深色面包变得更浓密。由于麸皮中所含的麸皮含量较高，因此全麦面粉已导致面包体积值显着降低。ZS，改良的Zeleny沉降，SDSS和改性十二烷基硫酸钠的沉降值直接影响面包的结构，其表现出明显的降低，这是因为随用的面粉和全麦粉的含量增加。可以将Einkorn与面包粉和全麦粉按一定比例混合，并用于生产适合消费者需求的面包。虽然会造成面包结构的一定程度的降低；einkorn具有足够的潜力可用于制造全麦面包和全麦面包。尽管它会导致面包结构的一定程度的降低；einkorn具有足够的潜力可用于制造全麦面包和全麦面包。虽然会造成面包结构的一定程度的降低；einkorn具有足够的潜力可用于制造全麦面包和全麦面包。