Technical Characteristics and Nutritional Values of Einkorn Wheat: A Literature Review

The first domestic wheat variety to be monocot diploid is einkorn wheat. A comprehensive evaluation of einkorn wheat's quality reveals that, in comparison to other polyploid wheat, this ancient wheat offers several dietary benefits. Einkorn wheat-based meals are high in protein, lipids (mostly polyunsaturated fatty acids), fructans, and trace minerals such as iron and zinc, but low in fiber. In terms of nutritional value, einkorn wheat has significantly better nutritional qualities due to its proper concentration of various antioxidant compounds, including carotenoids, tocols (lipid-soluble constituents consisting of tocopherols and tocotrienols), conjugated polyphenols, alkyl resorcinols, and phytosterols, as well as its low beta-amylase and lipoxygenase activity, which reduces the degradation of antioxidants during food processing. Conversely, einkorn wheat exhibits a higher polyphenol oxidase activity and comparatively lower levels of polyphenol, although these characteristics result in fewer adverse effects when compared to other varieties of wheat. However, it should be noted that einkorn wheat is unsuitable for individuals with celiac disease. The current movement in consumer preferences for functional meals suggests that wheat may still be useful for human consumption, particularly in the development of novel, high-quality food  products, and specialty  items.

کلیدواژه ها:

Einkorn ، Triticum monococcum ، Nutrition ، Gluten content ، Flour technology