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Subject:	Einkorn Breadmaking - Full Text
From:	Roy Jamron <[log in to unmask]>
Date:	Sun, 29 Oct 2006 01:37:31 -0500
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Reply-To:	Roy Jamron <[log in to unmask]>
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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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