Samples Water content % Ashes % Proteins % Dry gluten % Total fiber % Starch % Gluten Index1-100 Durum wheat semolina 14.95a 0.84a 14.30a 12.50A 1.5A 67a 80A Einkorn flour 11.26b 2.08b 15.66b 5.57B 8.2B 60.2b 60B

A, B = ρ < 0.001 a, b = ρ < 0.05

Table 1: Chemical composition and gluten strength of einkorn flour and durum wheat semolina.