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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal article

Breadmaking quality of Einkorn wheat (Triticum monococcum ssp. monococcum)  [1996]

Borghi, B. (Istituto Sperimentale per la Cerealicoltura, Lodigiano, Italy.); Castagna, R.; Corbellini, M.; Heun, M.; et al.

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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 X 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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Cereal chemistry (USA)

ISSN : 0009-0352