Variety traits

Baking quality — Triticum monococcum L.

Triticum monococcum L.

The baking properties of Triticum monococcum are determined by a low content of high-molecular-weight glutenin subunits, which leads to the formation of weak dough with reduced extensibility.

In the reference 7 varieties crop Einkorn wheat, where this is mentioned in the description.

The baking quality of einkorn wheat is determined by a specific protein composition dominated by gliadins, with extremely low amounts or a complete absence of high-molecular-weight glutenins, which are responsible for dough elasticity. This gives the dough a tendency toward stickiness, low stability, and limited gas-holding capacity during baking.

Assessing the quality of the crop requires adapted methods, as standard gluten strength indicators are not applicable. Key parameters include test baking, which measures loaf volume and morphology; alveograph indices, which reflect a weak dough structure; and SDS sedimentation, which shows significant variability between breeding lines such as Monlis or ID331.

General information about the subject — on the page Baking quality.

Sources5

Varieties of Einkorn wheat mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.