Quality of Einkorn and Emmer

Einkorn and Emmer have a higher protein content than bread wheat, but the protein quality is by far lower compared with high quality bread wheat. For Emmer, adaptations in baking technology similar those known from Spelt are sufficient to deliver high quality end products. These techniques are reduced dough temperature and reduced energy put into the dough and the use of ascorbic acid or other supplements. In contrast, Einkorn has a very sticky dough and nearly no dough stability. Thus, only pan bread without the use of machines can be realized. Nevertheless, fine flour of Emmer and especially whole grain flour of Einkorn is highly recommended for biscuits and cakes. Furthermore, we recommend to make breakfast flakes from Einkorn, because of its important amounts of secondary ingredients.

The low protein quality in Einkorn and Emmer is due to another composition of the protein. Compared to high quality bread wheat, the amount of gliadin is higher and important glutenin bands are lacking. Nevertheless, the wide variation in baking quality among existing Einkorn and Emmer varieties warrants improvements via plant breeding.

One remark for millers about Einkorn: the kernel size and the thousand kernel mass is with 30 grams by far lower than for bread wheat. Furthermore, only about 55% of the raw yield are kernels, the remaining 45% are hulls and awns. In contrast, Emmer has a high thousand kernel mass and about 70% of the raw yield are kernels but kernels are very hard almost like durum wheat. For more details: watch here