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Date: | Sun, 29 Oct 2006 01:37:31 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here is the full text of the Einkorn "Breadmaking Quality " article, plus
an abstract of another article of interest. The breadmaking article is
particularly interesting because it contains color photographs of bread
slices from the various test loaves.
Cereal Chem. 73 (2):208-214
Breadmaking Quality of Einkorn Wheat (Triticum monococcum ssp. monococcum).
B. Borghi, R. Castagna, M. Corbellini, M. Heun, and F. Salamini
Full text
< http://www.aaccnet.org/cerealchemistry/backissues/1996/73_208.pdf >
Cereal Chem. 76 (5): Pub. no. C-1999-0804-01R
Einkorn Characterization for Bread and Cookie Production in Relation to
Protein Subunit Composition.
M. Corbellini, S. Empilli, P. Vaccino, A. Brandolini, B. Borghi, M. Heun,
and F. Salamini
Abstract
< http://www.aaccnet.org/cerealchemistry/abstracts/1999/0804-01r.asp >
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