Durum wheat semolina Einkornflour 100%-semolina pasta 30%-einkorn pasta 50%-einkorn pasta 100%-einkorn pasta %UPP 35.35A 39.78B 39.56B 19.48C 53.41D 23.99E S-S μmol/g di prot 80.06Aa 73.38Bb 77.38Aa 68.94Bc 90.90D 68.18Bc S-H μmol/g di prot 90.68Aa 74.63Bb 87.80Aa 88.89Aa 68.25C 78.32Bb Total Cysteine μmol/g di prot 250.81Aa 221.39Bb 242.56Aa 226.77Bb 250.05Aa 241.68Dd

A,B,C,D,E=ρ<0.001 a,b,c,d=ρ<0.05

Table 3: Effect of the replacement of semolina with increasing amount of einkorn flour on percentage of total UPP and concentration of SH and S-S groups expressed as μm/g of pasta proteins.