Spelt (Triticum spelta L.) in vitro androgenesis breeding for special food quality parameters

Abstract

Consuming gluten-containing foods derived from wheat, barley, rye and possibly oats can result in health problems for a significant proportion of people. However, in the case of several types of disorders related to consuming gluten-containing cereals, not only the gluten components are trigger compounds. According to medical experts the majority of people suffering from health problems because of gluten-except for celiac disease patients-instead of consuming gluten-free food have the option to choose food products containing healthier, low levels of fermentable oligosaccharides abbreviated FODMAP. In order to meet the health-related special needs of these particular consumer groups, cereal breeders aim to develop new germplasm, suitable for the food industry to produce healthier products. This chapter provides a summary of the latest developments in this booming research field, including: (i) describing the actual knowledge on cereal-related health problems, (ii) describing the current status of celiac-safe cereal breeding, (iii) enhancing the importance of developing healthier spelt-based cereal products through the advancement of an ongoing spelt breeding program and finally (iv) developing plant biotechnology improvements relative to special food quality parameters.