The presence or absence of specific proteins, the quantities of gluten proteins and the ratios of gliadins to glutenins or of gluten protein types determine the dough properties and baking performance of flours [1] and these characteristics can be very different, in terms of quality and quantity, according to the accessions.<\/p>\n
Highlights from scientific literature:<\/strong><\/p>\n Einkorn lines may have strongly different contents of protein even under the same growing conditions [2] These characteristics (strongly affected by the genotype [4]) are decisively reflected on the rheological characteristics, clearly influencing: More: Note: References Keywords: einkorn dough properties; einkorn baking performance; gliadins; glutenins; ratio of gliadins to glutenins; \u03b1-gliadins; \u03b3-gliadins; \u03c95-gliadins; einkorn dough development time; einkorn loaf form; einkorn crumb structure, einkorn bread volumes and HMW glutenins; high einkorn gas retention capacity; einkorn low water retention capacity; einkorn handle mechanically difficult; sticky einkorn doughs; einkorn low mixograph characteristics<\/p>\n","protected":false},"excerpt":{"rendered":" The presence or absence of specific proteins, the quantities of gluten proteins and the ratios of gliadins to glutenins or of gluten protein types determine the dough properties and baking performance of flours [1] and these characteristics can be very different, in terms of quality and quantity, according to the accessions. Highlights from scientific literature: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[1240,1254,1236,1250,1238,1260,1252,1264,1258,1242,1256,1244,1262,1246,1248,1194],"class_list":{"0":"post-2315","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-article","7":"tag-einkorn-baking-performance","8":"tag-einkorn-bread-volumes-and-hmw-glutenins","9":"tag-einkorn-crumb-structure","10":"tag-einkorn-dough-development-time","11":"tag-einkorn-dough-properties","12":"tag-einkorn-handle-mechanically-difficult","13":"tag-einkorn-loaf-form","14":"tag-einkorn-low-mixograph-characteristics","15":"tag-einkorn-low-water-retention-capacity","16":"tag-gliadins-glutenins","17":"tag-high-einkorn-gas-retention-capacity","18":"tag-ratio-of-gliadins-to-glutenins","19":"tag-sticky-einkorn-doughs","20":"tag--gliadins","22":"tag-5-gliadins"},"yoast_head":"\n
\nEinkorn flours have a relatively high contents of total gliadins when compared to the contents of glutenins. The content of gliadins or glutenins can also doubles between different accessions.
\nThe ratio of gliadins to glutenins it can also triples between different accessions.
\nThe \u03b1-gliadins were more abundant than \u03b3-gliadins: they can also be double that of \u03b3-gliadins.
\nThe contents of \u03c95-gliadins is very hgh for einkorn compared to common wheat. The quantity of \u03c95-gliadins can also triples between different accessions. In accession ID331 the \u03c95-gliadins are absent.
\nIn einkorn flours HMW-GS present a very low contents compared to common wheat. HMW-GS proteins can also double between different accessions.
\nLMW-GS are the protein type most present in the glutenin fractions. LMW-GS proteins can also double down between different accessions.
\nThe influence of the genotype on the proportions of gliadins, glutenins and the different gluten protein types with respect to total protein can be very strong. Gliadins represent the 80-94% of total gluten proteins, glutenins represent the 6-20% of total gluten proteins.
\nHMWGS, essential for creating the network of gluten polymers [21], are far lower in quantity than common wheat. Their quantity can also be about 4% lower.<\/p>\n
\n\u2022 the formation of the dough which has very low stability (dough development time was negatively correlated with the ratio of gliadins to glutenins and positively with the content of glutenins) and a poor ability to rise (due to the weakness of the glutinic network which has a generally very limited ability to expand).
\n\u2022 The final result: loaf form, crumb structure, and bread volume (mainly dependent on the content of HMW glutenins; and not very sensitive to the ratio gliadins to glutenins)<\/p>\n\n
\n\u2022 Einkorn gluten has a high gas retention capacity and a low water retention capacity (D’Egidio et al. 1993)
\n\u2022 Doughs prepared from einkorn flour also exhibit lower mixograph characteristics and are sticky and difficult to handle mechanically (Yamashita et al. 1957)
\n\u2022 Einkorn grain has a very soft texture (Pogna et al. 2002)
\n\u2022 In contrast to common wheat, the bread quality of einkorn flour is not influenced by the content of total gluten proteins, whereas other parameters such as glutenin content and the ratio of gliadins to glutenins are as important as for common wheat [5].<\/p>\n
\nFrom the \u201cStudies on the protein composition and baking quality of einkorn lines Herbert Wieser \u00b7 Karl-Josef Mueller \u00b7 Peter Koehler\u201d
\n\u201cThe absence of a group of \u03b3-gliadins at the beginning of the \u03b3-gliadin elution region was unique for einkorn compared to all other wheat species. \u201c
\nQuesta caratteristica ne permette la classificazione in quattro gruppi, ulteriore sottodivisione \u00e8 possibile analizzando il numero di \u03c95-gliadine presenti e le subunit\u00e0 delle glutenine a basso peso molecolare.<\/p>\n
\n1. Kieffer R, Wieser H, Henderson MH, Graveland A (1998) J Cereal Sci 27:53\u201360
\n2. Brandolini A, Hidalgo A, Moscaritolo S (2008) J Cereal Sci 47:599\u2013609
\n3. Wieser H, Bushuk W, MacRitchie F (2006) In: Wrigley C, Bekes F, Bushuk W (eds) Gliadin and glutenin\u2014the unique balance of wheat quality. AACC International, St. Paul, pp 213\u2013240
\n4. Borghi B, Castagna R, Corbellini M, Heun M, Salamini F (1996) Cereal Chem 73:208\u2013214
\n5. Abdel-Aal E-SM, Hucl P, Sosulski FW, Bhirud PR (1997) J Cereal Sci 26:363\u2013370<\/p>\n