Table 2.

Mean of total gluten and fructan contents for hypermarkets and local bakery spelt breads

Bread name	Source	Spelt (%)	Water (%)	Protein 1 (µg/mg flour)		Protein 2 (µg/mg flour)		Gluten (ppm)		Fructans (g/100 g DW)
speltH01	Hypermarkets	25	29.9	11.7	ab	82.0	c	139,988	ab	0.33	a
speltH02	Hypermarkets	24	34.2	9.7	bcd	81.6	c	112,460	abc	0.35	a
speltH03	Hypermarkets	11	32.9	10.9	abc	85.1	bc	105,577	bc	0.43	a
speltH04	Hypermarkets	60	33.3	12.9	a	107.7	a	151,967	a	0.15	a
speltLB05	Local bakery	100	37.2	8.4	d	80.0	c	83,563	d	0.18	a
speltLB06	Local bakery	100	38.0	12.4	a	96.6	ab	100,886	c	0.23	a
speltLB07	Local bakery	100	34.1	7.7	d	82.9	bc	94,776	cd	0.19	a
speltLB08	Local bakery	100	40.1	8.6	cd	82.3	c	81,602	d	0.10	a

Statistical differences were established by ANOVA and Kruskal–Wallis for parametric and non-parametric data, respectively. Bread with the highest component content is indicated in bold. For multiple comparisons, the Tukey test and Dunn test were performed for parametric and non-parametric data, respectively. According to the list of ingredients, common bread wheat flour is added to complete 100% flour composition. Gluten (ppm) was determined by R5 monoclonal antibody.