In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in 150 flour samples from the five types of wheat—einkorn, emmer, spelt, and durum and common wheat. In addition to the place of cultivation, the respective variety plays a major role. That information could be put to good use. Proteins, whose occurrence depends primarily on the variety, could be influenced by targeted breeding. This could lead to better baking quality, higher yields, and also improved tolerance.
