Wholemeal products of einkorn wheat (
L.) could help to elevate the daily uptake of both dietary fibre and lutein, compounds which can assist the prevention of coronary heart disease and age-related macular degeneration, respectively. However, gluten strength and rheological properties of einkorn wheat are low and bran particles are reported to decrease bread volume and crumb elasticity of flours. It was demonstrated that the application of individual enzymes and/or emulsifiers or their application in mixtures can significantly improve bread volume and crumb firmness of whole-grain einkorn breads. Crumb porosity characteristics, however, were not affected. Synergistic interactions between the dough improvers can be supposed. The antithesis between the application of dough conditioners and the organic production of einkorn wheat, and optional methods for optimisation of whole-grain einkorn bread are discussed.
Frégeau-Reid, J. & Abdel-Aal, E.S.M.
(2005): Einkorn: A potential functional wheat and genetic resource.-in: ABDEL-AAAL, E.S.M. & WOOD, P. (Eds)
Speciality grains for food and feed
. American Association of Cereal Chemists, Inc., St. Paul, MN, USA, pp. 37–61.
Abdel-Aal E.S.M., '', in Speciality grains for food and feed, (2005) -.
Abdel-Aal E.S.M.Speciality grains for food and feed2005)| false
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Friendly M.SAS® System for statistical graphics1991)| false
Gerrard, J.A. & Sutton, K.H.
(2005): Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease.
Trends Fd Sci. Technol.
Sutton K.H., 'Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease' (2005) 16Trends Fd Sci. Technol.: 510-512.
Sutton K.H.Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac diseaseTrends Fd Sci. Technol.200516510512)| false
, DEL Real, S., Rosell, C.M., Ronda, F., Blanco, C.A.
& Caballero, P.A.
(2004): Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality.
Eur. Fd Res. Technol.
Caballero P.A., 'Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality' (2004) 219Eur. Fd Res. Technol.: 145-150.
Caballero P.A.Functionality of different emulsifiers on the performance of breadmaking and wheat bread qualityEur. Fd Res. Technol.2004219145150)| false