Uman NUH | today: 11/12/2022

Cereal properties of einkorn grain

Author(s) Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Твердохліб О. В., , ,
Category The Agronomy
year 2022 issue Issue 100. Part 1
pages 62-74 index UDK 664.6/.7:633.113
DOI 10.31395/2415-8240-2022-100-1-62-74 (Link)
Abstract Introduction. Einkorn wheat is characterized by a high protein content in the grain with a balanced amino acid composition. Einkorn grain products have a high nutritional value. However, their culinary quality is insufficiently studied. Methods. Laboratory, physical, expert, statistical. Results. Culinary evaluation of crushed cereals is made by indicators: odor, colour, taste, consistency, consistency during chewing. All listed indicators of culinary evaluation of einkorn crushed wheat had a very high level and amounted to 8.3 points. The smell and taste of cereal porridge was strong, the colour – light cream, the consistency – fluffy. Porridge during chewing is very tender, well chewed, not crunchy. Obviously, the high indicators of cereal culinary evaluation could also be due to the high protein content in einkorn wheat grain. Overall culinary score of crushed cereals was very high for all samples, except for Kokhana soft wheat variety – 5.7 points. It should be noted that origin of einkorn wheat did not affect cereal quality. Therefore, einkorn wheat grain has high cereal properties. Obviously, grain of this type of wheat can be used to produce high quality cereals or improve low quality ones. Important indicators of cereal evaluation are cooking time and cooking coefficient. According to these indicators, Triticum sinskaiae A. Filat et Kurk. cereals and einkorn wheat significantly outperformed soft wheat (significantly at p≤0.05). Thus, the cooking time of soft wheat crushed cereals was 17.2 minutes with a cooking coefficient of 4.2–5.4. In diploid wheat species, cereal cooking time was 11.0–11.5 min, and the boiling coefficient was 6.1–6.4, depending on the local form. Conclusions. As a result of culinary evaluation, it was found that einkorn wheat grain and Triticum sinskaiae A. Filat et Kurk. has high cereal properties. The overall culinary score is significantly very high – 8.3 points. The cooking time is 11.0–11.5 min, the cooking coefficient is 6.1–6.4.
Key words einkorn wheat, Synska wheat, cereals, culinary quality, grain.
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