Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour

Einkorn (Triticum monococcum ssp. monococcum) is an underutilised wheat with high protein, lutein and tocols content, particularly suited for baby and specialty foods. To study the influence of kernel steaming treatments on chemical and technological properties, seeds of five einkorn accessions and one bread wheat control (cv. Blasco) underwent different steaming conditions, and their wholemeal flours were compared for ash, protein, lutein, tocols and α-amylase content, SDS sedimentation volume and gelatinisation parameters. Furosine, a heat damage marker, was measured as well. The treatments significantly influenced most of the parameters. In particular, lutein, tocols and α-amylase diminished after steaming; SDS sedimentation volumes and most gelatinisation parameters also decreased, whereas gelatinisation temperatures and furosine contents increased. The changes were stronger under more drastic steaming conditions, although treatment × genotype influence was sometimes detected. Steaming induced migration of lutein and tocopherols from the bran and germ fractions to the kernel endosperm.