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Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

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Abstract

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.

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  1. School of Applied Sciences, Department of Organic Farming Business Management, Pamukkale University, Kızılcasöğüt, Atatürk Bulvarı No:8, 20680, Çivril, Denizli, Turkey

    Alaettin Keçeli

  2. Department of Quality Assessment and Food, Field Crops Central Research Institute, Ankara, Turkey

    Asuman Kaplan Evlice, Aliye Pehlivan & Turgay Şanal

  3. Faculty of Arts and Science, Department of Biology, Bolu Abant Izzet Baysal University, Bolu, Turkey

    Nusret Zencirci

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  1. Alaettin Keçeli
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Keçeli, A., Kaplan Evlice, A., Pehlivan, A. et al. Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production. CEREAL RESEARCH COMMUNICATIONS 49, 625–637 (2021). https://doi.org/10.1007/s42976-021-00146-0

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