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Einkorn bread 100%. new test with indirect method

by luciano

New test with indirect method to obtain a einkorn wheat bread with very high digestibility and tolerability. (suitable for non-celiac gluten / wheat sensitive people).
Introduction
This test follows the one presented on 27th -September -2019: https://glutenlight.eu/en/2019/09/27/einkorn-bread100/
From that presentation we take all the introductory part that remains unchanged. “Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of einkorn wheat (https://glutenlight.eu/en/2019/03/11/tolerability-of-the-monococcum-wheat/).
For this reason we dedicate particular attention to this grain.
In summary some of the possible difficulties are:
1. The least amount of gluten
2. The lower strength of gluten
3. Damaged starch (1)
4. Amylase too weak (falling number greater than 350). (2)
Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times for the dough so that the enzymatic processes also operate the transformations (hydrolysis) of starches and gluten (https://glutenlight.eu/en/2019/03/12/maturation-and-fermentation-of-a-mixture-of-water-flour-and-yeasts-and-or-lactic-bacteria/).
Long maturation times (over 24 hours) are not compatible with the stability of this type of dough at room temperature or above. Low temperature (4-6 degrees) a retarder prover (cold rooms for leavening control) must be used to slow the leavening and to help the maturation of the dough (or, for home preparations, the refrigerator). Once the maturation is over, it will then proceed rapidly to leavening/proofing. It must be used, because the product is designed for people sensitive to gluten / wheat but not celiac, the sourdough of the same grain we use or the most digestible and tolerable einkorn wheat. This sourdough will not give great contribution to leavening. Furthermore, the lack of gluten does not generate an abundant nor strong gluten network: we risk having a low and compact bread. You will have to introduce air into the dough during preparation.
You will have to use a very limited percentage of fresh compressed Brewer’s yeast that has the function of starter and collaboration with the lactobacilli. The flour to be used should always be from organic cultivation. The use of nitrogen compounds increases both the percentage of gluten and strength and alters the glutenin gliadin ratio. (https://glutenlight.eu/en/2019/03/14/fertilizers-and-wheat/). These notes are part of a new industrial method for making dough for bread and dry products suitable with gluten-poor flours (limited percentage of gluten and limited “gluten strength”). They are the flours that, in current practice, are not used for the production of bread.”
Method chosen: this test is carried out using the pre-ferment followed by the final dough.
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 “Podere Pereto Rapolano Terme Siena, 2019 harvest. 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”.

The purpose of test
The purpose of this test is to try to reach the limit of tightness of the dough so consequently the lactobacilli of the sourdough can hydrolyze (break) as much as possible the gluten to make it more digestible and tolerable. Beyond this limit we have the total disintegration of the glutinic network. The product obtained is a bread suitable for people (NOT CELIAC PEOPLE) who have a lot of difficulty with gluten.

Obviously it is possible by decreasing, for example, the fermentation time from 21 hours to 18 in order to have a less hydrolyzed dough obtaining an absolutely excellent bread. The “W” index of this flour is modest, placing itself below the value of 50. This means that the dough has little stability and develops a limited and weak glutinic network. I remember that in all the doughs made with flours with little “strength” it is essential to be able to introduce air into the dough which, during the cooking phase, will help to make the crumb non-compact.
Ingrendients
Idratazione 60% 900 =540gr. (effettiva con 45 acqua licoli = 585gr. pari al 65% circa)

preimpasto

impasto

1

Farina

400gr.

500gr.

2

Acqua

180gr

540-180 =360gr.

260 + 100 (-20gr)*

3

LiCoLi

90gr.

0

4

L. di B.

0,8gr.+10gr. acqua

0,8gr.+10gr. acqua

5

Malto

0

10,8gr.

1,2% di 900gr.

6

Sale

0

16,2gr.

1,8% di 900gr.

11gr.

38gr.

681gr.

898gr.

* this value is variable depending on the moisture content of the flour and also on the degree of wheat grinding, in the test carried out the amount of water added in the final phase (5 steps) was, precisely 80gr. instead of 100gr. that was the standard average value to use.

Steps
1 step: refresh the sourdough – made with Podere Pereto einkorn wheat- as liquid batter (Li.Co.Li.) not as stiff dough twice in a row and use it well mature (preparation times vary depending on the room temperature, on average 4 hours + 4 hours). Li.Co.Li. should be stored (as a precaution) in the refrigerator and, therefore, before cooling it, it should be kept for at least 1 hour at room temperature.
2 step: prepare the preferment with 400gr. flour and 180gr. of water, both cold (from the refrigerator), 90gr. of LiCoLi and 0.8gr. of fresh compressed beer yeast dissolved in very little non-cold water. The preferment should be mixed unstrung, it must not be wet or dry but lumpy pasty. The temperature of the pre-mix at the end of the preparation must be around 18C °.
3 step: put the pre-dough in a plastic bowl (lightly greased with seed oil) covered at 18 ° C for 12 hours.
4 step: after 12 hours, place the pre-dough in a mixer / mixer bowl, add 260gr. of water and use a blade blender to dissolve it and incorporate a lot of air (perform with care). Now add the malt (10.8gr.), the yeast (0.8gr.) and blend again (about 5 minutes).
5 step: now using the planetary mixer with the hook, add all the flour still available and 80gr. of water to the mixture referred to in the previous step (it is not necessary to mix completely ). If there is flour left in the bottom of the bowl, add a little water, very very little. In this test, done with twice the amount of flour and, consequently, twice as much as any other ingredient, i used the Mecnosud Mamy Forcellina 7 mixer for this phase with speed 4 and time 10 minutes.
6 step: and complete by hand to homogenize.
7 step: then put the dough in a covered plastic bowl (lightly greased with seed oil) in the fridge for 21 hours checking that the temperature of the dough does not exceed about 18 degrees so that the dough ripens in the cold but little, very little yeast; the leavening will take place later (in this test I used a retarder ).
8 step: take the bowl from the fridge and put it with its lid on a hot surface (the one used in the rotisseries) heated to 30 degrees for 2 hours or more (the dough on the surface should reach a temperature of about 18/19 degrees ). In this test: 2 hours.
9 steps: pour the dough on a pastry board lightly greased with seed oil (resting on the warm surface), manipulate (make folds) the dough for about 2-3 minutes. Give it the shape of a “loaf” and place it in a leavening basket type banneton (covered with baking parchment paper). Place the basket in a closed plastic bag (it is used to keep the dough moist and not to dry out the surface) and put it on a hot surface at 30 degrees for about 1 hour or as much as needed for the proofing. In this test: 1 hour and 30 minutes.
10 step: place the dough with his baking parchment paper on a baking sheet and bake. You can also spill off the loaf over on the baking tray; I use this mode if the surface of the dough has many cracks. Make cuts on the surface as long as the dough is not too leavened or too hydrated.
11 steps: average cooking time 1 hour and 10 minutes (depending on the type of oven). Static cooking, possibly with a water pot inside for 1 hour; last 10 minutes naked loaf on the grid in the oven (the bottom of the loaf should still be slightly soft). In these 10 minutes the loaf will grow a little bit again.

Result: a bread with always different aromas and flavors full of the “hints” of the wheat used. Characterized by a light acidic note that accompanies its flavor thanks to the fermentation carried out by the sourdough. Acid fermentation which gives the bread digestibility and high tolerability.
A bread without gummy notes and with a long shelf-life. No additives, no improvers like all the loaves presented on this site. A bread with a rough crust and a good crumb present despite the fact that this flour – almost wholewheat – has little gluten and is rather weak. With this method if we we get to hydrolyze almost all gluten we will get a “crumbly” bread!
Note:
1 – step n. 4, 5, and 6: total time approximately 30 minutes
2 – the flour and water must have a temperature so that the dough has a temperature of about 18 degrees at the end of the 6th step.
3 – NEVER use dusting flour but anoint hands and pastry surface with very little seed oil.
4 – Doughs with flours with weak and low gluten have a gluten network with limited stability and strength. By heating the dough from below we preserve the surface a little from the early breakages.
5 – If the dough after refrigerator time has a broken surface, reduce the time of step n. 7 from 21 to 18 hours.
6 – The dough with einkorn flour in long maturations tends to release part of the water absorbed making the dough sticky: if excessive decrease the hydration (less water in step n. 5).
7 – These doughs are very hydrated and when they are put in the baking sheet they will tend to give a low bread. To obtain a bread, as in the photo, a plumcake type container should be used, handmade with the bottom of the oven aluminum containers; the soft walls of the container will allow the dough to “take” its own shape.

IMPORTANT: Buy Einkorn 100% semi-wholemeal wheat flour avoiding Monlis (because it has a very indigestible fraction –type 33mer). Hammurabi wheat is very difficult to use.

Photographic report:
Photo 1: dough after resting at 5 ° C.

Photo 2: dough in the basket for the final leavening.

Photo 3: dough ready for the oven

Photo A-B-C: baked bread

 

 

 

 

 

 

References
(1) – The conditions of grinding a grain determine the degree of damage starch, influencing the characteristics of the flour; a modest damage can be beneficial, an excessive degree is undesirable. The undamaged starch granules swell and gelatinize only weakly at the temperature good to kned dough and leavening, while for the damaged ones the process takes place almost totally. The starch granules, not damaged by grinding, during the dough fermentation process are not attacked by beta-amylase and only slowly by alpha-amylase which transforms them into maltose. In contrast, the crushed granules are hydrolyzed by amylases. The use of too finely ground flour, with a high percentage of damaged granules, leads to the formation of bread with a lower volume than normal, with moist and badly cooked crumb, characterized by an excessively dark color of the crust.

(2) – If the amylases are too active (Falling Number values ​​lower than 220 seconds) the final products will have a flat shape, moist and sticky crumb and dark crust. If, on the other hand, it is greater than 350, this flour will have a weak amylase activity and the final product will be little developed and with compact and dry crumb.

Deepening
THE IMPORTANCE OF DAMAGED STARCH. It increases water absorption and provides extra nutrition for the yeast. A high level of damaged starch would result in sticky dough that produces a weak side wall and a sticky crumb (if enough amylolytic enzymes are available). The level of starch damage directly affects the water absorption and the dough mixing properties of the flour and is of technological significance. Damaged starch absorbs 2 to 4 times more water than regular starch granules. Sticky doughs, high water absorption, longer proofing times, and red bread crust color are just some of the effects of damaged starch. Damaged starch granules are susceptible to enzymatic degradation in comparison to native starches. Better knowledge of levels of damaged starch in flours is essential for better screening of flour. The optimum DS value varies with the use of the flour and is greatly dependent upon the flour protein content, the alpha amylase activity, and the type of bread to be made from the flour.

Keywords: Einkorn, non celiac gluten sensivity, gluten light, gluten light bread

Einkorn bread with olive oil 100% -recipe-

by luciano

Einkorn bread with olive oil 100%
(suitable for people sensitive to gluten / wheat -NOT FOR CELIAC PEOPLE-)

This test follows the one presented on 27th -September -2019: https://glutenlight.eu/en/2019/09/27/einkorn-bread100/
From that presentation we take all the introductory part that remains unchanged.
“Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of einkorn wheat (https://glutenlight.eu/en/2019/03/11/tolerability-of-the-monococcum-wheat/).
For this reason we dedicate particular attention to this grain.
In summary some of the possible difficulties are:
1. The least amount of gluten
2. The lower strength of gluten
3. Damaged starch (1)
4. Amylase too weak (falling number greater than 350). (2)
Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times for the dough so that the enzymatic processes also operate the transformations (hydrolysis) of starches and gluten (https://glutenlight.eu/en/2019/03/12/maturation-and-fermentation-of-a-mixture-of-water-flour-and-yeasts-and-or-lactic-bacteria/).
Long maturation times (over 24 hours) are not compatible with the stability of this type of dough at room temperature or above. Low temperature (4-6 degrees) a retarder prover (cold rooms for leavening control) must be used to slow the leavening and to help the maturation of the dough (or, for home preparations, the refrigerator). Once the maturation is over, it will then proceed rapidly to leavening/proofing. It must be used, because the product is designed for people sensitive to gluten / wheat but not celiac, the sourdough of the same grain we use or the most digestible and tolerable einkorn wheat. This sourdough will not give great contribution to leavening. Furthermore, the lack of gluten does not generate an abundant nor strong gluten network: we risk having a low and compact bread. You will have to introduce air into the dough during preparation.
You will have to use a very limited percentage of fresh compressed Brewer’s yeast that has the function of starter and collaboration with the lactobacilli. The flour to be used should always be from organic cultivation. The use of nitrogen compounds increases both the percentage of gluten and strength and alters the glutenin gliadin ratio. (https://glutenlight.eu/en/2019/03/14/fertilizers-and-wheat/). These notes are part of a new industrial method for making dough for bread and dry products suitable with gluten-poor flours (limited percentage of gluten and limited “gluten strength”). They are the flours that, in current practice, are not used for the production of bread. A first step we do using a simplified version (direct metod) of the a new industrial method that involves the construction of the pre-ferment followed by the final dough. 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, stone-ground, producer “I grani di Atlantide di Lorenzo Moi” 2018 harvest. 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”.

Einkorn bread100% (suitable for people sensitive to gluten / wheat not celiac)

by luciano

Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of enkir wheat (https://glutenlight.eu/en/2019/03/11/tolerability-of-the-monococcum-wheat/) For this reason we dedicate particular attention to this grain.

In summary some of the possible difficulties are:
1. The least amount of gluten
2. The lower strength of gluten
3. Damaged starch (1)
4. Amylase too weak (falling number greater than 350). (2)

 Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times for the dough so that the enzymatic processes also operate the transformations (hydrolysis) of starches and gluten (https://glutenlight.eu/en/2019/03/12/maturation-and-fermentation-of-a-mixture-of-water-flour-and-yeasts-and-or-lactic-bacteria/).

Long maturation times (over 24 hours) are not compatible with the stability of this type of dough at room temperature or above. Low temperature (4-6 degrees) a retarder prover (cold rooms for leavening control) must be used to slow the leavening and to help the maturation of the dough (or, for home preparations, the refrigerator). Once the maturation is over, it will then proceed rapidly to leavening/proofing. It must be used, because the product is designed for people sensitive to gluten / wheat but not celiac, the sourdough of the same grain we use or the most digestible and tolerable einkorn wheat. This sourdough will not give great contribution to leavening. Furthermore, the lack of gluten does not generate an abundant nor strong gluten network: we risk having a low and compact bread. You will have to introduce air into the dough during preparation.

 You will have to use a very limited percentage of fresh compressed Brewer’s yeast that has the function of starter and collaboration with the lactobacilli. The flour to be used should always be from organic cultivation: the use of nitrogen compounds increases both the percentage of gluten and strength and alters the glutenin gliadin ratio. (https://glutenlight.eu/en/2019/03/14/fertilizers-and-wheat/). These notes are part of a new industrial method for making dough for bread and dry products suitable with gluten-poor flours (limited percentage of gluten and limited “gluten strength”). They are the flours that, in current practice, are not used for the production of bread. A first step we do using a simplified version (direct method) of the a new industrial method  (1) that involves the construction of the pre-ferment followed by the final dough. Furthermore the method was adapted for a home preparation, so without the use – for example – a retarder prover with controlled temperature and humidity.

Times and temperatures have been defined for a semi-wholemeal einkorn flour, stone-ground. 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). Further clarification: the method is for expert people.

Method – recipe

An opportunity to be seized: digestible and tolerable gluten. Why?

by luciano

An opportunity to be seized: digestible and tolerable gluten. Why?

Gluten (it is a protein compound that is formed when glutenin and gliadin, present in flour, are strongly mixed with water) is responsible for celiac disease in genetically predisposed subjects. Not all gluten is at the origin of this pathology: the research has, in fact, isolated some sequences of amino acids (they are the “bricks” that constitute gluten) that are responsible for the adverse reaction of the innate and adaptive human immune system. These sequences are present (even several times) in the molecular chains (peptides) that constitute gluten, and, above all in gliadins. There are many studies that aim to create grains or flours without these sequences, mixtures where the action of particular bacteria present in the acid paste destroy the toxic fractions. Particular enzymes (proteases produced by Aspergillus) have been identified that can activate a complete enzymatic digestion of gliadin, reducing or eliminating the reactive response of gluten-sensitive T cells. (Toft-Hansen H et al Clin Immunol. 2014 Aug; 153 (2): 323-31. Doi: 10.1016 / j.clim.2014.05.009. Epub 2014 Jun 3).

Gluten is indigestible as such, only if divided into constituent amino acids it can be digested and, after being passed into the blood, be assimilated. The action of “chopping up the gluten is carried out by the enzyme pepsin (it is the most important of the digestive enzymes and, activated by hydrochloric acid, attacks proteins and breaks them down into fragments called polypeptides which will then be broken down into individual amino acids by trypsin ), present in the stomach and the enzyme trypsin produced by the pancreas present in the intestine. These two enzymes are not always able to “break up” the gluten and the residues are eliminated by “normal” people. These residues, on the other hand, if they contain toxic sequences activate the response of the immune system that fights them as “enemies”. The more gluten is strong (ie the stronger the bonds of the molecules that make up gluten) the more difficult and the action of enzymes will be longer. You can be born celiac but you can also become genetically predisposed. At greater risk, of course, are the relatives and relatives of celiacs. Scientific research has shown that the use in the diet of foods produced with grains as light as possible and tolerable (with the least possible amount of “toxic epitopes”) reduces the possibility of becoming celiac and is indicated for non-celiac gluten sensitive people. An example regarding the monococcus wheat we find in the study:

“…..Conclusions: Our study shows that Tm (Grano Monococco) is toxic for CD patients as judged on histological and serological criteria, but it was well tolerated by the majority of patients, suggesting that Tm is not a safe cereal for celiacs, but that it may be of value for patients with gluten sensitivity or for prevention of CD.Copyright of European Journal of Nutrition is the property of Springer Science & Business Media B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.”

For some time now, scientific research has highlighted another gluten-related disease: non-celiac gluten sensitivity (NCGS). Today it is possible to diagnose it only through a long and complex series of analyzes which, for this reason, cannot be widely applied. The research (well summarized in the attached research) is still on the high seas, in fact, in the realization of biomarkers suitable to diagnose this pathology in a certain and simple way. Finally it should be noted that although there are very many studies, researches and tests on patients, these have proved too partial to be able to define “with certainty” how the NCGS is activated. Gliadins, however, play an important role as anti-gliadin antigen has been found in patients diagnosed with this disease. Finally, the research showed that a light and tolerable gluten is less invasive for those with irritable bowel disease.

Gluten Light website presentation

Light why?

The scientific community has long highlighted the presence, increasingly accentuated, of a syndrome attributable to the consumption of products containing gluten distinct from celiac disease. The non-celiac gluten sensitivity, even if it regards a small percentage of the population, is in continuous progression and, in any case, concerns a segment that is no longer negligible. It is necessary to reconsider the use, in these cases, of grains with a less tenacious gluten, more digestible that is more tolerable even in cases of gastro-intestinal inflammation. Many scientific researches on ID331 single-grain wheat hope (for example) to use this grain to increase the prevention of celiac disease.
m>”Although noticeably less harmful, the monococco is not however suitable for patients who have already manifested celiac disease,” Gianfrani points out. “Instead, he may have good effects on the development of the disease in subjects at high risk of celiac disease. In fact, since there is a close correlation between the amount of gluten taken and the threshold to trigger the adverse reaction, a preventive action could be to use grains with lower gluten content. Therefore a grain like the monococco that contains a more digestible gluten, and therefore less harmful, could be a valid tool for the prevention of this pathology ”. According to the researchers, even those with gluten sensitivity would welcome a diet based on small spelled. “Today we know that foods made from monococcum wheat are well tolerated even by those who are a part of this eating disorder, which has characteristics different from celiac disease. Therefore, the next step in the research will be to perform the experiments directly on the intolerant subjects to confirm the lower toxicity of the monococcus and bring back to our table an ancient grain “, the researchers conclude. (ISA-CNR and IBP-CNR researchers have shown that small spelled contains a more digestible gluten than common wheat and may be suitable for people sensitive to this substance. The study is published in Molecular Nutrition and Food Research and opens new celiac disease prevention prospects.)”

The first glance goes to the ancient grains (the site clarifies the ancient term or, better, neither from a generally shared interpretation); some ancient grains obviously, since even here there are marked differences. The research focuses on those varieties with a much lighter gluten than (generally) modern grains (figure 22); grains often linked, if not always, to their territory of origin, grains that enhance the territory and also preserve genetic variability. The “modern” grains (briefly those on which Man has laid his hands with specific techniques) are certainly not “ad excludendum” but will be the subject of a later moment.

Cereals (and among these the grains) have a fundamental role in human nutrition and are at the base of the Mediterranean diet because they are the main source of carbohydrates, they provide fiber, B vitamins, mineral salts such as potassium, iron, phosphorus and calcium. The content of vitamins and minerals is greater in the case in which the grain is used in its “In the first decades of the 20th century, the Italian government strongly supported the research so much that in 1925 the project Battaglia del Grano was launched with the aim of making the nation self-sufficient in the production of wheat, without subtracting new land to other crops useful for national economy. The intense programs of genetic improvement carried out after the Second World War, led to the complete substitution of local varieties with new cultivars of reduced size and highly productive with a consequent decrease in the genetic variability of wheat “. (From: Morphological and agronomic characterization of ancient cereal populations Project: Ancient Fruits for new bread – NUTRIGRAN-BIO Project financed with funds from the Rural Development Plan for Umbria 2007-2013). Finally, in the last decades, the progressive industrial transformation concerning the production of bread and derivatives as well as pasta has pushed research towards the creation of varieties with a more tenacious gluten suitable for working with machines. The ancient varieties generally have a gluten not suitable for processing with the machines because they are not very extensible and with reduced stability to the kneading (the kneading time of the ancient varieties can be of few minutes while for the machines it takes much longer times). Modern varieties, not all, meet these needs.

It should be noted immediately, however, what is meant by ancient grains: The ancient term is improper and is used above all in communication, that is quick and concise but, often, misleading. The true differentiation must be made between existing varieties in the past and the object of mass or genealogical selection by man and those obtained by hybridization or genetic modification. These latter varieties are generally the result of different genetic improvement able to respond to different processing methods and different nutritional needs. They will be the subject of studies and research in a subsequent phase. The first varieties include – full-fledged – local or autochthonous varieties. Citing Dr. Ssa Porfiri: “Ancora oggi esistono in Italia varietà locali di Triticum. Solo per citarne qualcuna fra le più conosciute: il farro di Monteleone di Spoleto e il farro della Garfagnana nel dicocco; i frumenti teneri “Solina d’Abruzzo” e “Rosciole” dell’Appennino Centrale; Ruscìe, Saragolla/Saragolle, Marzuolo/Marzuoli nei frumenti duri. E perché al plurale? Perché le varietà locali, similmente alle popolazioni naturali, sono frutto dell’azione combinata di mutazioni, ricombinazioni, fenomeni di migrazione e deriva genetica, selezione e sono popolazioni bilanciate, in equilibrio con un determinato ambiente, geneticamente dinamiche, ma anche soggette a diversi gradi di selezione attuata dagli agricoltori. Pertanto, grazie alla loro variabilità
all’adattamento a
assumono tratti 
differenziati, tali da consentire una diversa identità genetica in ogni ambiente.”

Deepening:

1) Concept of species, variety
2) Morphological and agronomic characterization of ancient cereal populations