spelt (2)


Ancient wheat varieties - einkorn, emmer and spelt are called "hulled wheat" because the hulls are quite tough and not removed during threshing, unlike common and durum wheat, where the hulls are more brittle, and are termed "hulless wheat". Ancient wheat varieties are increasing in popularity, especially with organic farmers, because of their organoleptic qualities. They are collectively called the Italian term "farro". There is a siginificant price differential between hulled and hulless wheat, and hence a requirement to verify labelling of products containing einkorn, emmer and spelt. In this study, researchers have developed a digital PCR method that will quantify the amount of "farro" and hulless wheat (common or durum wheat) in flours and wheat based products. It was tested between two laboratories with a range of products, and apart from two products (which may have been labelling incorrectly), the two laboratories determination matched each other and the labelling very closely. There was no or very little cross reactivity with barley, oat and rice.

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This research abstract reports a targeted proteomics-based analysis of bread, which allows quantification of the three cereal species wheat, rye and spelt in bread. Specific proteins/peptides for rye, spelt and wheat were identified. The use of multi-reaction monitoring transitions of selected peptides permitted the identification of the closely related species - wheat and spelt, and other cereal species (emmer, einkorn, barley, maize, rye and oat) were also checked. 

Read the abstract at: Cereal determination in bread by peptide biomarkers

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