Properties and Palatability of Loaf of Bread Made with Einkorn Flour

Abstract

In this study, we examined the properties and palatability of bread prepared from einkorn. Bread prepared using common wheat and spelt flours served as controls. Compared to common wheat and spelt bread, the einkorn bread exhibited a reddish-brown color, less swelling, and a slower bread staling rate. In a discrimination test, einkorn bread was found to be harder and possessed a stronger wheat aroma than common wheat bread. In a palatability test, einkorn bread was found to be similar to common wheat bread in terms of color of the inner portion, wheat aroma, hardness, and moistness; however, it scored lower in terms of outer crust color, elasticity, and comprehensive evaluation. Further improvement of physical properties is necessary to improve the palatability of einkorn bread, but it is expected to be consumed as a bread with high nutritional value.