Because of the tightly packed starchstructure of einkorn, the amylose is more slowly digested
than amylopectin, thus lowering glucose and insulin
levels in the blood after meals and maintaining satiety longer.J Sci Food Agric 2014; 94: 601 — 612In a 2003 study, researchers at the Royal Veterinary and Agricultural University, in Frederiksberg, Denmark, compared three different loaves: einkorn bread made with honey - salt leavening; naturally - leavened einkorn bread made with crushed whole grains; and commercial yeast bread made with
modern wheat.