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

Einkorn (Triticum monococcum L. subsp. monococcum) is a hulled wheat that, after being the main staple of early farmers for many thousands of years, was replaced by the more productive durum and bread wheat during the Bronze Age. The whole-meal flour is rich in protein, lipids (mostly unsaturated fatty acids), microelements, and antioxidants such as carotenoids and tocols; the refined flour still retains most of the protein and antioxidant compounds. Einkorn is not safe for celiacs, but it might be beneficial for patients with allergies or gluten sensitivity. Although only few genotypes are suitable for bread-making, all show outstanding qualities for the manufacturing of other bakery products. Current trends toward the consumption of fortified and functional foods suggest that this cereal may still play a significant role in human consumption.