CHEMICO-TECHNOLOGICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF WHOLEMEAL EINKORN FLOUR AND BREAD
Keywords:
Einkorn (Triticum monococcum L.), Einkorn wheat, Einkorn wheat bread, wholemeal Einkorn wheat flour, chemico-technological assessmentAbstract
The study determined the ash content of wholemeal Einkorn wheat fl our (23 g.kg–1), which is rich in potassium and phosphorus, as well as its amylase activity (374 s) and wet gluten yield (10 g.kg–1).
Compared to the total amount of fractional protein, the low-solubility fractions of gliadin and glutenin were 3.0 g.kg–1 and 2.4 g.kg–1, respectively. The dietary fibre in wholemeal Einkorn wheat fl our was 11.63 g.100 g–1 product of which 23.1 g.kg–1 of soluble fi bre and 93.2 g.kg–1 of insoluble fibre, whereas the total amount of dietary fibre in Einkorn wheat bread was 12.25 g.100g–1 product, of which 63.2 g.kg–1 of soluble fibre and 55.4 g.kg–1 of insoluble fibre. It was proven that Einkorn wheat fl our has a balanced amino acid composition. The oils of wholemeal Einkorn wheat flour and Einkorn wheat bread are of linoleic and oleic type. Wholemeal Einkorn wheat fl our and Einkorn wheat bread have a high anti-oxidant activity (AO activity), the lutein content of wholemeal Einkorn wheat fl our and Einkorn wheat bread being 207.4 μg.100g–1 and 226.8 μg.100g–1, respectively.
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