Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties

Einkorn wheat (Tm, Triticum monococcum L.) has nutritional characteristics that clearly distinguish it from common wheat (Ta, Triticum aestivum L.) although its rheological dough properties may be less‐performing. Therefore, to better understand the potential of Tm for human consumption and food preparation, we compared the quality of bread baked with ancient einkorn and common wheat leavened with brewer's yeast and sourdough. Results showed that Tm had generally higher firmness (21.6 N vs. 10.5 N), and lower (65.6% vs. 71.2%) and less homogeneous porosity than Ta. These results suggest a minor potential in bread‐making regardless of the Tm high total protein content and underline a weaker gluten ability to expand and retain the fermentation gas. The selection of best‐performing einkorn varieties and leavening agents (e.g. fresh sourdough) can lead to bread products with acceptable texture features, meeting consumer demand for organic, natural and ancient products.