Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour

Einkorn (Triticum monococcum L. subsp. monococcum) is an ancient wheat appreciated for its high proteins, carotenoids and tocols content. To better understand its potential for human consumption and food preparation, composition, rheological and pasting properties of 65 einkorn accessions, of different geographical origin but cultivated at S. Angelo Lodigiano (Italy), were evaluated. Eight Triticum turgidum and seven Triticum aestivum cultivars, belonging to different subspecies, were assessed as controls. On average, the einkorn samples had light seeds (25.0 mg/kernel), extra-soft texture (238.3 g), high protein content (18.2 %), high ash content (2.35 %), low SDS sedimentation volume (25.6 ml), high carotenoids (8.36 mg/g) and high yellow pigments (8.46 mg/g). The pasting parameters studied were peak viscosity (average: 2426 cP), breakdown (765 cP), final viscosity (2788 cP) and setback (1126 cP). Total amylose (25.7 %) and total starch (65.5 %) were also measured. Significant differences from the controls and a broad variation for all the traits analysed were observed. Einkorns from diverse geographical areas showed different mean values for all characters, apart ash content. The good pasting properties, coupled with high proteins and carotenoids content, suggest that einkorn is particularly suited for the production of baby and specialty foods.