Determination of quality characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wheat

In this research, quality characteristics of einkorn wheat obtained from 6 different locations and Bezostaya and Renan bread wheat samples in Kastamonu province in 2017 and 2018 were determined after milling as whole wheat flour in a laboratory mill, whole grain einkorn wheat flour (WGEWF) were added at different rates to bread (0%, 25%, 50%, and 100%) and biscuit (0%, 25%, 50%, and 75%) formulations. Renan bread whole wheat flour and biscuit whole wheat flour were used to control bread and biscuit production, respectively. Einkorn wheat samples had lower kernel width (p<0.01), kernel length (p>0.05), and thousand kernel weight (p<0.01) compared to bread wheat samples; hectoliter weight is higher (p>0.05); oil and ash content, peak viscosity, viscosity after thinning, final viscosity and solidification viscosity values (p<0.01) were found to be higher. In general, einkorn wheat samples contain higher concentrations of Fe, K, P, Zn, Cu, Fe, B, Sb, Se, Mo, and Al and lower concentrations of Na and Ca than bread wheat samples; farinograph and extensograph analysis revealed that einkorn wheat is of poor quality for producing bread. When the subunits of high molecular weight glutenin (HMW) are examined, 17, 18, 12, and 3 in einkorn wheat samples; 2*, 7, 8, 5, and 10 alleles were found in bread wheat samples. As the percentage of WGEWF in a bread formulation increased, the crumb color gradually darkens, the values of hardness, chewiness, and gumminess increase, and the values of internal stickiness and flexibility decrease. Due to staling, the values for hardness, chewiness, and gumminess increased during the 3-day storage period (p<0.05). As a result of the sensory analysis, in the bread samples to which WGEWF was added as the WGEWF increased, appearance (except Odabaşı and Karaçavuş locations), bread crust color (except Batıörücünler location), crumb color, pore structure (except Çatayazı location), taste and aroma (except Çatalyazı, Karaçavuş, and Enbiya locations), chewiness (except Batıörcünler, Çatalyazı and Koçcuğaz locations) and overall acceptability (except Çatalyazı and Karaçavuş locations) scores decreased (p<0.05). Control bread and bread samples from two locations (Batıörcünler and Koçcuğaz) in which 25% WGEWF was added had the highest overall acceptability score. With increasing amounts of WGEWF in the formulation of biscuits, the width, length, thickness, hardness, and fracturability of the samples increased; spread rate and baking loss values dropped significantly (p<0.05). It also resulted that the biscuit examples in which WGEWF of Koçcuğaz village was added in the percentages of 25% and 50% have had superior characteristics compared to other examples in terms of sensory parameters. In comparison to other samples, the sensory parameters of the components formed by the addition of 25% and 50% WGEWF from the town of Koçcuğaz dominated the sensory analysis.