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4. Hidalgo A., Brandolini A (2008). Protein, ash, lutein and tocols distribution in einkorn (Triticummonococcum L. subsp. monococcum) seed fractions. Food Chemistry, 107; 444-448.The distribution of protein, ash, lutein, tocopherols and tocotrienols in the germ, bran and endosperm portionswas studied in seeds of two einkorn accessions and one bread wheat. The two einkorns showed a higher contentof most compounds, but the distribution within the kernel was similar in both species. The germ fraction showedthe highest concentration of protein, lutein, α-tocopherol, β-tocopherol and total tocols. Ash, α-tocotrienol andβ-tocotrienol levels were highest in the bran fraction, although significant quantities were detected also in thegerm and, for tocotrienols, in the flour.Notwithstanding the lower concentrations, the endosperm contributed most protein and lutein, as well as onethirdof tocotrienols to the whole kernel; this suggests that, after the milling process, the white flour still retainsmost of the nutritional value of the whole kernel.5. Brandolini A, Hidalgo A., Moscaritolo S (2008). Chemical composition and viscoelasticproperties of einkorn (Triticum monococcum L. subsp. monococcum) whole flour. Journal ofCereal Science, 47; 599-609.Einkorn (Triticum monococcum L. subsp. monococcum) is an ancient wheat appreciated for its high proteins,carotenoids and tocols content. To better understand its potential for human consumption and food preparation,composition, rheological and pasting properties of 65 einkorn accessions, of different geographical origin butcultivated at S. Angelo Lodigiano (Italy), were evaluated. Eight Triticum turgidum and seven Triticum aestivumcultivars, belonging to different subspecies, were assessed as controls.On average, the einkorn samples had light seeds (25.0 mg/kernel), extra-soft texture (238.3 g), high proteincontent (18.2 %), high ash content (2.35 %), low SDS sedimentation volume (25.6 ml), high carotenoids (8.36µg/g) and high yellow pigments (8.46 µg/g). The pasting parameters studied were peak viscosity (average: 2426cP), breakdown (765 cP), final viscosity (2788 cP) and setback (1126 cP). Total amylose (25.7 %) and totalstarch (65.5 %) were also measured. Significant differences from the controls and a broad variation for all thetraits analysed were observed. Einkorns from diverse geographical areas showed different mean values for allcharacters, apart ash content.The good pasting properties, coupled with high proteins and carotenoids content, suggest that einkorn isparticularly suited for the production of baby and specialty foods.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it195