Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread

doi:10.1016/B978-0-12-814639-2.00008-3

Paper

Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread

Published 2019 · A. Hidalgo, A. Brandolini

Flour and Breads and their Fortification in Health and Disease Prevention

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Abstract

Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

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Key takeawayEinkorn flour and bread are rich in protein, lipids, microelements, and antioxidants, with potential benefits for patients with allergies or gluten sensitivity.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread

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References

A comparison of macro- and microelement concentrations in the whole grain of four Triticum species

The concentrations of macro- and microelements in whole grain of Triticum species significantly differ, with hulled wheats containing significantly more Zn, Fe, Mn, and Cu compared to common wheat, potentially impacting wheat quality breeding.

Content of phenolic antioxidants and selenium in grain of einkorn (Triticum monococcum), emmer (Triticum dicoccum) and spring wheat (Triticum aestivum) varieties

Higher selenium content in wheat is associated with emmer and einkorn varieties, while higher phenolic antioxidants are found in emmer wheat varieties and one einkorn and one spring wheat variety.

Antioxidant activity of grain of einkorn (Triticum mono- coccum L.), emmer (Triticum dicoccum Schuebl (Schrank)) and spring wheat (Triticum aestivum L.) varieties

Emmer and einkorn wheat varieties show high antioxidant activity, promising sources of nutritionally appreciated grain constituents.

Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties

Einkorn wheat has minor potential in bread-making due to higher firmness and lower porosity compared to common wheat, despite its high protein content.

Nutritional Wheat Amylase-Trypsin Inhibitors Promote Intestinal Inflammation via Activation of Myeloid Cells.

Modern wheat-containing staples have high concentrations of TLR4-activating ATIs, which can increase intestinal inflammation by activating gut and mesenteric lymph node myeloid cells.

Citations

Genome-wide association study for morphological, phenological, quality, and yield traits in einkorn (Triticum monococcum L. subsp. monococcum)

This study identified molecular associations between traits in einkorn, providing a valuable starting point for breeding approaches to improve morphology, phenology, quality, and yield in this neglected species.

Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum)

Warmer-climate einkorn accessions show earlier maturation, taller plants, shorter spikes, fewer spikelets, bigger kernels, and lower protein content compared to cooler-climate accessions.