Einkorn and protein composition
Presentation of the study of Dt. K.J. Mueller et al. : Studies on the protein composition and baking quality of einkorn lines (2006).
The study analyzes the quantitative and qualitative composition of the proteins of 24 monococcus wheat cultivars. The study is interesting in that it highlighted the possibility of classifying monococcal accessions through the presence of γ gliadins. “The absence of a group of γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. ” This feature allows it to be classified into four groups, further subdivision is possible by analyzing the number of ω5-gliadins present and the subunits of high molecular weight glutenins. In addition, the identification of the individual gluten proteins, their subgroups and the relationship between the components highlights the significant differences with the spelt flour and soft wheat and highlights the characteristics that make the einkorn wheat flour less performing for the production of salted bakery products (bread). More details in: https://www.researchgate.net/publication/226901132_Studies_on_the_protein_composition_and_baking_quality_of_einkorn_lines