The research “Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads” can be considered the first integrated evaluation of the potential health benefits, linked to the excellent nutritional properties, of using einkorn flour in bread and baked goods. It also highlights how using whole-wheat flour and sourdough is essential to achieve the best results in terms of exploiting the potential of this grain. The choice of this grain is well summarized in one passage of the research: “Einkorn (Triticum monococcum L. ssp. monococcum) is an ancient crop. Compared to polyploid wheats it has a higher content of proteins, polyunsaturated fatty acids, fructans, and phytochemicals as tocols, carotenoids, alkylresorcinols, phytosterols, and a lower α-, β-amylase and lipoxygenase activities [15]. In addition, einkorn expresses very few T-cell stimulatory gluten peptides [16]. Einkorn could represent a valid alternative for producing functional baked products” [In-depth analysis “A”].
Einkorn Wheat (Triticum monococcum): Key Characteristics – Concise Summary
Why einkorn wheat is considered the ancestor of all wheats
“Einkorn wheat (Triticum monococcum) is one of the oldest wheat species cultivated by humans. Domesticated more than 10,000 years ago in the Fertile Crescent, it represents the simplest form of wheat that has survived to the present day and is considered the genetic ancestor of modern wheats.”
The renewed scientific interest in einkorn wheat arises from the need to understand how modern genetic selection has profoundly altered contemporary wheats, from a nutritional, technological, and immunological perspective.
Botanical and genetic characteristics
“Triticum monococcum is a diploid wheat species (2n = 2x = 14), unlike durum wheat (Triticum durum) and common wheat (Triticum aestivum), which are tetraploid and hexaploid, respectively. Its simpler genome reflects a lower degree of artificial selection over millennia.”
Scientific clarification:
The genomic simplicity of einkorn makes it an important model for studying cereal evolution and for analyzing differences between ancient and modern wheats.
Editorial note:
The term “ancient grains” has no official botanical definition but is widely used in scientific and popular literature to describe cereal species and varieties that have undergone limited modern genetic improvement.
Gluten, digestion, and immunogenicity
“Comparative in vitro studies show that einkorn gliadin peptides are digested more efficiently during simulated gastrointestinal digestion than those from modern wheats, resulting in reduced immunogenicity in cellular models.”
Scientific clarification:
These findings indicate that the structure of einkorn gluten proteins differs from that of modern wheats and may be more readily degraded by digestive enzymes [In-depth analysis “B”].
“In individuals with wheat-dependent exercise-induced anaphylaxis (WDEIA), einkorn wheat did not elicit significant skin reactivity and showed a different IgE profile compared to common wheat, suggesting potential interest for the development of hypoallergenic foods.”
Scientific clarification:
These are preliminary results that require confirmation through larger clinical studies, but they open promising perspectives in research on reduced-allergenicity foods.
⚠️ Fundamental clarification
“To date, there is no sufficient scientific evidence demonstrating the safety of einkorn wheat for individuals with diagnosed celiac disease. Einkorn contains gluten and cannot be considered a gluten-free cereal.”
Further note:
Some individuals with non-celiac wheat sensitivity (NCWS) report better tolerance to einkorn wheat, but available clinical data remain still limited [In-depth analysis “C”].
Nutritional value and metabolic health
“Einkorn wheat generally contains higher levels of proteins, carotenoids, tocols, and other bioactive compounds compared to modern wheats, resulting in a particularly interesting nutritional profile.”
Scientific clarification:
The high carotenoid and antioxidant content contributes to the characteristic deep yellow color of einkorn flour and enhances its nutritional appeal.
“In an animal model (pig), consumption of einkorn wheat bread resulted in more moderate glycemic and insulin responses compared to common wheat bread, along with favorable modifications of the intestinal microbiota.”
Scientific clarification:
In particular, an increase in microorganisms producing short-chain fatty acids (SCFAs)—key compounds for intestinal mucosal health—was observed.
Technological aspects and baking performance
“Einkorn wheat flours exhibit lower gluten strength and a less elastic dough structure compared to modern wheats, making processing more delicate.”
Scientific clarification:
Recent studies show that the use of selected varieties, longer fermentation times, and adapted technological processes can yield bread and pasta with high nutritional and sensory quality even when made from einkorn wheat.
Conclusions
Einkorn wheat represents a bridge between the past and the future of human nutrition. Ancient in both history and genetics, it is nevertheless highly relevant today due to the strong scientific interest it attracts in nutritional, digestive, and technological research.
In upcoming articles, we will further explore the relationship between einkorn wheat, gluten, gut microbiota, and wheat sensitivity, always maintaining a clear distinction between established scientific evidence and hypotheses that are still under investigation.
In-depth analysis “A”: Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads”
“Omissis…..Several studies have shown a clear correlation between the consumption of wholegrain and a reduced risk of cardiovascular diseases [1,2], diabetes [3], and some types of cancer [4]. The beneficial properties of wholegrain are mainly ascribed to their micronutrient and phytochemical content [5–7]. Cereals are among the richest food in phenolic acids, their content being comparable with or even higher than that found in berries, fruits, and vegetables [8]. In addition, some cereals are rich in lutein and zeaxanthin [9,10]. Micronutrients and phytochemicals are chiefly concentrated in the outer layers of grains [11], and this could explain the preventive effects associated with high wholegrain consumption [12]. Nowadays, the higher nutritional value of wholegrain compared to refined ones is recognized [13], and there is an increasing interest in ancient crops as source of wholegrain flours [14]. Einkorn (Triticum monococcum L. ssp. monococcum) is an ancient crop. Compared to polyploid wheats it has a higher content of proteins, polyunsaturated fatty acids, fructans, and phytochemicals as tocols, carotenoids, alkylresorcinols, phytosterols, and a lower α-, β-amylase and lipoxygenase activities [15]. In addition, einkorn expresses very few T-cell stimulatory gluten peptides [16]. Einkorn could represent a valid alternative for producing functional baked products. In bakery, processing could contribute to functionality [17,18]. Sourdough fermentation, involving the inter-relation between microbial metabolism and cereal enzymes, has been shown to greatly affect the functional features of leavened baked goods [19]. This type of fermentation may produce new nutritionally active molecules such as functional peptides and amino acid derivatives [20,21], deriving from either the bacterial hydrolytic activity [20] or from their own synthetic pathways [22]. To exert a positive action in the human body, bioactive compounds must be hydrolyzed from the food matrix, and be absorbed in the intestine. The bioaccessibility of bioactive compounds, i.e., the percentage released from the food matrix and made available for uptake by the intestinal mucosa, is an important parameter that can be influenced by many different factors including the food matrix and the food processing [23,24]. Fermentation by lactic acid bacteria may improve nutrient bioaccessibility and produce compounds with anti-oxidant and anti-inflammatory activity [19]. Sourdough lactic acid bacteria have been reported to release or synthesize antioxidant and anti-inflammatory peptides during fermentation of cereal flours [20]. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Fabiana Antognoni, et al. Nutrients November 2017.” The numbers in square brackets refer to the bibliographic references present in the text of the cited research”.
In-depth analysis “B”
Einkorn’s gluten proteins form a simpler, weaker, and more water-soluble network compared to modern wheat, due to its diploid genetics (14 chromosomes vs. modern 42) and a different gliadin-to-glutenin ratio (around 2:1 vs. modern wheat’s 7:1), resulting in shorter protein strands and less elasticity. This structure makes einkorn’s gluten more digestible and less inflammatory for many, despite having similar total gluten content, creating a tighter crumb in baked goods
In-depth analysis “C”
The 33-mer peptide, a fragment of wheat’s alpha-gliadin, is considered a highly potent immune stimulator, especially for celiac disease, because it’s resistant to digestion, contains multiple T-cell epitopes, and forms active nanostructures that trigger innate immune responses via Toll-like receptors (TLRs) in macrophages, leading to inflammation. This proteolytically stable peptide, often deamidated by tissue transglutaminase (TG2), binds strongly to HLA-DQ2 and activates T-cells, driving the autoimmune reaction in celiac disease.”
Bibliographic references
1. Shewry P.R., Hey S.J. The contribution of wheat to human diet and health. Food and Energy Security, 2015.
2. Geisslitz S. et al. Comparative analysis of in vitro digestibility and immunogenicity of gliadin proteins from durum and einkorn wheat. Food Chemistry, 2020.
3. Zoccatelli G. et al. Immunoreactivity of Triticum monococcum in patients with wheat-dependent exercise-induced anaphylaxis. Molecular Nutrition & Food Research, 2015.
4. Costabile A. et al. In vivo effects of einkorn wheat bread on glycemic response and gut microbiota in the pig model. Nutrients, 2018.
5 .Hidalgo A., Brandolini A. Nutritional properties of einkorn wheat. Journal of Cereal Science, 2014.
6. Foschia M. et al. Breadmaking performance of elite einkorn lines. Foods, 2023.
7. Immunogenicità di gliadine di monococco vs. durum: digestione enzymatica più efficace, meno immunogenicità in modelli T-cell. ([PubMed][2]) 2015
8. Glutine più digeribile nel piccolo farro in studi CNR: potenziale minore tossicità (CNR, “glutine digeribile”). ([Consiglio Nazionale delle Ricerche][7]) 2018
9. Struttura dell’impasto e qualità del pane: caratteristiche diverse rispetto al grano moderno. ([OUP Academic][8]) 2018.
10. Trasformazione genetica ed utilizzo come modello di studio cerealicolo (genoma piccolo e interessante). ([SpringerLink][1]) 2025
11. Recente review su antichi cereali e IBS (con riferimento a proprietà nutrizionali e immunogeniche). ([Springer Nature][9])
