Einkorn is a variety of coarse grained wheat, and is believed to be the ancestor of all modern wheat varieties. DNA studies indicate that it originated in southeastern Turkey some 10,000 years ago, at the very beginning of agriculture.
It has been well documented that einkorn is the first grain to have been domesticated, possibly as early as 12,000 BC. Cultivated einkorn continued to be a popular crop during the Neolithic and early Bronze Age (10,000 – 4,000 BC) giving way to emmer by the mid-Bronze Age. Einkorn cultivation sustained its popularity in isolated regions from the Bronze Age into the early 20th century. At present, einkorn is still grown in harsh environments and poor soil in France, Italy, Turkey and Yugoslavia.
Baked goods made with einkorn have a light, rich taste. The flour has 50 to 75 percent higher protein than that of hard red wheats. The gluten strength is similar to soft wheats, with a low absorption.
Wheat Foods Council www.wheatfoods.org
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
FoodReference.com (since 1999)
FOOD TRIVIA and FOOD FACTS SECTION