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Einkor wheat bread 100%: the strength of gluten makes the difference

by luciano

The aim of the study
The aim of the study is to evaluate the role of gluten strength of the same genotype (equal genetic imprinting) but with different cultivation on the final volume of bread.

Test
Two loaves were made with two einkorn wheat flours which are completely identical in quantity of ingredients and methods of execution. Both flours used belong to the einkorn genotype type ID331; one (A) grown without any fertilizer or other chemical compounds, the other (B) grown with the supply of nitrogen.
Both loaves were prepared with the same method:
“New Method for making fermented bakery products n. EP 3305078B1: at the bottom of https://glutenlight.eu/en/2019/09/27/einkorn-bread100/”.
The result clearly shows how the strength of gluten (1) played a decisive role in giving bread (B) a higher volume, a more open and regular crumb (Photo NN. 3, 4, 5, 6, 7, 8).
It is known that the supply of nitrogen contributes to increasing both the quantity and strength of gluten (2). This was a decisive factor for the development of agrotechnics which allowed flour to be produced with better workability from an industrial point of view; the increase in the strength of gluten, however, led in parallel to a less digestible (3) and less tolerable (4) gluten.