Development of innovative technologies and services for efficient breeding and evaluation of milling and baking properties in the einkorn crop.

Einkorn (Triticum monococcum) is the ancient wheat that has been part of the human diet for thousands of years. Attempts to re-cultivate it on a very small scale, especially in organic and sustainable conventional farming, have failed mainly due to a lack of knowledge about its cultivation and processing properties, and in particular the choice of varieties suitable for today's agriculture. This is where our project comes in. A unique collection of about 150 ancient einkorn varieties will be grown at three locations and agronomically tested for their suitability for local agriculture. Harvest samples from these trials will then be used as test samples for more detailed quality testing to identify potential processing products.

All samples will be analysed in Hohenheim for protein content, hectolitre weight and grain size. Strube will examine the sedimentation value, falling number and glutopeak. In addition, all samples will undergo important rheological tests on the dough, such as the farinogram and extensogram, as well as a baking test. As none of the partners has the necessary technology, this is outsourced to the external quality laboratory DiGeFa. The quality data will provide important information for the successful processing of einkorn into baked goods and alternative products. In addition, the large number of indirect parameters will be used to establish a rapid method for assessing the quality of einkorn batches along the value chain using as few grains as possible in a short time.