Einkorn, emmer and spelt are cultivated in very low amounts due to poor baking performance. Chromatographic analyses showed that einkorn, emmer and spelt had a lower content of high-molecular-weight gluten proteins than common wheat. This was the reason for poor baking performance. Furthermore, a LC-MS/MS method for the quantitation of amylase/trypsin-inhibitors (ATI) was developed. ATI are potential triggers of wheat sensitivity. Einkorn had very low ATI contents, but emmer and spelt contained more ATI than common wheat. Thus, einkorn could be used in the diet of wheat sensitivity patients.
| Date of Completion | 29 Aug 2019 |
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| Original language | English |
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| Awarding Institution | - Technical University of Munich
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| Supervisor | Peter Koehler (Supervisor) |
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