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Einkorn wheat flour dough

by luciano

The dough for bread with einkorn wheat presents some difficulties due both to the fact that it is low in gluten and, above all, because it is a weak gluten that develops a limited gluten network.
We publish a video of the behavior of the phase in which a final dough * for bread with einkorn wheat is worked with a “fork” type mixer, contrasting it with a final dough made with other wheat (Timilia).
The difference in the behavior of the two different doughs is substantial.

Both doughs were made with the same method:

Einkorn wheat pre-dough: einkorn wheat flour, sourdough in liquid form of einkorn wheat (same as the dough), very limited quantities of brewer’s yeast as a starter, water.

Final dough of einkorn wheat: pre-dough, einkorn wheat flour, sourdough in liquid form of einkorn wheat (same as the dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.

Timilia wheat pre-dough: Timilia wheat flour, sourdough in liquid form of einkorn wheat (the same as the previous dough), very limited quantities of brewer’s yeast as a starter, water.

Final dough of Timilia wheat: pre-dough, Timilia wheat flour, sourdough in liquid form of monococcus wheat (the same as the previous dough), brewer’s yeast in very limited quantities as a starter, extra virgin olive oil, malt, salt, water.

NO additives or improvers were used.
Both flours were of the semi-wholemeal type (passing 600 microns sieve ).

The videos show how the Timilia wheat mixture is more homogeneous and “formable” and less “sticky” than the other. The difference is due to the different gluten: the more “performing” one generated by Timilia wheat. From the two videos it is possible to see the traces that the einkorn wheat mixture leaves in the mixer (further documented by photo “A”) absent in the case of the Timilia wheat.

Einkorn flour will never give easy, homogeneous elastic doughs unless the einkorn has been “domesticated”, for example with nitrogen fertilizers.

Video about Einkorn: https://youtu.be/Wugt9OrbMzQ

Video about “Timilia” : https://youtu.be/LYcnmdNtuxU

Photo “A”

Einkorn: christmas spells

by luciano

(for a finally normal 2021!)
A test for the realization of a very particular product: the carasau bread (puff bread) of pure einkorn wheat. A not easy realization considering the rheological characteristics of the einkorn wheat: little gluten and also weak. The dough has very little elasticity and cannot be manipulated for long because the gluten network breaks down. Method chosen: this test was carried out using the method (increasing the quantity of the pre-ferment) of the pre-ferment followed by the final dough already used for the bread.
https://glutenlight.eu/2019/09/27/pane-di-grano-monococco-piccolo-farro-100/.
Furthermore the method was adapted for a home preparation, so without the use – for example – of a a retarder prover. Times and temperatures have been defined for a semi-wholemeal einkorn flour (a flour through a 600 micron sieve), stone-ground flour, produced by “I grani di Atlantide” di Lorenzo Moi” 2019 harvest.
The “W” index of this flour is modest, placing itself below the value of 50. This clarification is necessary, because especially times and temperatures vary according to the flour (type and harvest) and its degree of refining (quantity of bran present). The method is for expert people”.

Ingredients
Idratation 55% 900 =545gr. (500gr. wtater + LiCoLi whater 45gr. )

ATI (Amylase/trypsin-inhibitors) (Second part)

by luciano

Anti nutritional factors in cereals, especially amylase trypsin inhibitors, affecting digestibility.
“Anti nutritional factors (ANF) play an important role in cereals to protect against infestation and animal consumption. From an agronomic point of view these pest barriers are beneficial as the required pest control measures (chemical pesticides, storage facilities) is relatively limited.
From a health point of view a large group of ANF, the ATI are of special interest as they may impact digestion in multiple ways, e.g. they:
• can reduce digestibility of food directly by inhibition of enzymes from the digestive tract (human and microbiome; Weegels 1994),
• can increase the load of allergenic peptide presented to the small intestine, thus (così) increasing the allergenic and inflammation reactions (Junker et al. 2012; Zevallos et al 2014)
• complexation  behavior may strongly interact with the small intestine epithelium that can cause inflammation by itself (Zevallos et al 2014)
• are the not yet completely understood cause of Bakers asthma (asma), the major labour related allergy (Stobnicka and Górny, 2015)
• can increase the load of non digested peptides and carbohydrates especially of non-starch polysaccharides (FODMAPS) that are a major cause of Irritable Bowel Syndrome (IBS) which affects 7% to 21% of the general population (Chey et al 2015)
• may impact the microbiome itself. This is not established in detail
From a food processing point of view ATI’s play a negative role as they inhibit enzymes that are added as processing aids for improved processing and bread quality. This reduces processing effectiveness and quality control of cereal based products.
Understanding the role of ATI in cereals food processing and food digestion and mitigation of the negative effects is therefor (perciò) of prime importance for food safety, security and sustainability.
An interesting way to mitigate the effect of ATI could be by altering its molecular structure that is stabilised by the large number of disulphide bonds (5-6 on ca. 14 kDa; Buchanan et al 1997)”. “https://www.wur.nl/en/Research-Results/Chair-groups/Agrotechnology-and-Food-Sciences/Laboratory-of-Food-Chemistry/Research/Themes/Technology-of-cereal-foods-digestibility.htm”

 

Nutritional quality of Gluten-fre diet

by luciano

“Background & aims: The only available treatment for celiac disease (CD) is lifelong adherence to gluten free (GF)-diet. However, GF-diet may lead to possible nutrient unbalance resulting in improper nutritional quality of diet. The aim of this study is to evaluate the nutritional quality of GF-diet. Methods: MEDLINE(®)/PubMed and Cochrane Library were electronically searched for articles published between 1990/01/01 and 2015/09/01.
Results: GF-diet was found to be poor in alimentary fiber due in particular to the necessary avoidance of several kinds of foods naturally rich in fiber (i.e. grain) and the low content of fiber of GF product that are usually made with starches and/or refined flours. Micronutrients are also found to be poor, in particular Vit. D, Vit. B12 and folate, in addition to some minerals such as iron, zinc, magnesium and calcium. Moreover, an inadequate macronutrient intake was reported related above all to the focus on the avoidance of gluten that often leaving back the importance of nutritional quality of the choice. In particular, it was found a higher content of both saturated and hydrogenated fatty acids and an increase in the glycemic index and glycemic load of the meal.” Gluten free diet and nutrient deficiencies: A review. Giorgia Vici May 2016 Clinical nutrition (Edinburgh, Scotland) 35(6) DOI: 10.1016/j.clnu.2016.05.002

Kywords: gluten-free, saturated fatty acids, hydrogenated fatty acids, glycemic index, glycemic load,

Glycemic index and grains

by luciano

Glycemic index is very important for diabetics in managing blood sugar, or even those who have been told they are at risk for developing diabetes. Wheat, given its high use for many consumer products,has been and is the subject of many researches and studies in relation to its glycemic index. The glycemic index of a product made with wheat is related to, among other things:
the composition of the sugars of its starch
the degree of refinement of the flour used
the method of preparing the dough

Composition of wheat starch sugars
Wheat starch is composed of two sugars amylose and amylopctin. Amylose is more prevalent in quantity than amylopectin and is rapidly hydrolyzed by digestive enzymes resulting, therefore, more responsible for the “glycemic peak”. T. monococcum wheat (einkorn) is an exception because the amylose content (23.3-28.6% of the total starch) (Hidalgo et al .. 2014) is lower than durum wheat (30% ) and soft wheat (35-43
Degree of refinement of the flour
Wholemeal flour has a lower glycemic index than refined flour.
A large study examining almost 43000 people for up to 12 years found that a diet high in whole grains was inversely associated with type 2 diabetes risk [3].
Epidemiological studies have consistently shown a beneficial effect of fiber, especially wheat fiber, in reducing the risk of diabetes (1–2) and cardiovascular disease (3,4), and a recent report indicated that total dietary fiber intake was associated with reduced CHD risk factors in young people (5). Fung TT, Hu FB, Pereira MA, et al. Whole-grain intake and the risk of type 2 diabetes: a prospective study in men. American Journal of Clinical Nutrition. 2002;76(3):535–540. [PubMed] [Google Scholar]

Dough: Sourdough fermentation, the glycemic index (GI) and the glycemic load (GL).
The glycemic index (GI) is the number from 0 to 100 assigned to a food (pure glucose has been arbitrarily given the value of 100) which is indicative of the relative rise in blood glucose levels found 2h after the food has been consumed. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but it is also affected by numerous other factors including the amount of organic acids.
The glycemic load (GL) is a value indicating how quickly a given food portion elevates blood glucose levels. It takes into account both the amount of carbohydrates in the serving and how quickly it raises blood glucose levels (GL = GI × carbohydrate/100). A GL of 0–10 = low GL; 11–19 = medium GL; 20 and over = high GL). Sourdough fermentation of wheat flour dough significantly lowers the GI of bread by reducing the rate of starch digestion, mostly through the formation of organic acids that delay the absorption of starch [6]. Starch is absorbed more slowly in the presence of lactic acid due to the inhibition of amylolytic enzymes, and its bioavailability is reduced due to the interaction between starch and gluten [7]. Acetic acid delays the gastric empting rate [8]. The Mediterranean way: why elderly people should eat wholewheat sourdough bread—a little known component of the Mediterranean diet and healthy food for elderly adults. Antonio Capurso, Cristiano Capurso. 13 november 2019 springer

References
1 – Liu S, Manson JE, Stampfer MJ, Hu FB, Giovannucci E, Colditz GA, Hennekens CH, Willett WC: A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women. Am J Public Health 90: 1409–1415, 2000 PubMedWeb of ScienceGoogle Scholar

2 – Salmeron J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, Stampfer MJ, Wing AL, Willett WC: Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 20:545–550, 1997.  Abstract/FREE Full TextGoogle Scholar

3 – Liu S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett WC: Whole-grain consumption and risk of coronary heart disease: results from the Nurses’ Health Study. Am J Clin Nutr 70:412–419, 1999. Abstract/FREE Full TextGoogle Scholar

4 – Wolk A, Manson JE, Stampfer MJ, Colditz GA, Hu FB, Speizer FE, Hennekens CH, Willett WC: Long-term intake of dietary fiber and decreased risk of coronary heart disease among women. JAMA 281:1998–2004, 1999
CrossRefPubMedWeb of ScienceGoogle Scholar
5 – Ludwig DS, Pereira MA, Kroenke CH, Hilner JE, Van Horn L, Slattery ML, Jacobs DR Jr: Dietary fiber, weight gain, and cardiovascular disease risk factors in young adults. JAMA 282:1539–1546, 1999.  CrossRefPubMedWeb of ScienceGoogle Scholar
6 – Poutanen K, Flander L, Katina K (2009) Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 26:693–699
7 – Liljeberg H, Björck I (1998) Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr 52:368–371
8 – Atkinson FS, Foster-Powell K, Brand-Miller JC (2008) International tables of glycemic index and glycemic load values: 2008. Diabetes Care 31:2281–2283

Note
“The glycemic index [GI] a system that ranks foods on a scale from 1 to 100 based on their effect on blood-sugar levels.”
The purpose of this scale is so that sensitive individuals can judge the impact a particular food will have on their blood sugar, and either eat or avoid it accordingly. This is very important for diabetics in managing blood sugar, or even those who have been told they are at risk for developing diabetes.
Now, that rank is from 1 to 100, but that means nothing without context.
• High GI foods are ranked at 70 or greater — like potatoes
• Medium GI foods are ranked at 56 to 69 — like sweet potatoes and corn; sweeter fruits like pineapple and apricots; and millet
• Low GI foods are ranked at 55 or lower — like carrots and other moderately sweet vegetables, most other fruits, most nuts/seeds; beans; dairy; and most grains
• Very Low GI foods are ranked below any of these because they have no impact on blood sugar or no established GI value — like non-starchy vegetables; spices; herbs; and meats and seafood
By the way, this information comes from The World’s Healthiest Foods.
The high GI foods cause a sudden and extreme spike in blood sugar levels, while medium/low GI foods produce a more gradual increase.

Kewords: glycemic index, glycemic load, einkorn, monococcum wheat, Wholemeal flour