Concentrations of the marker peptides (P1-16) in the respective protein type [μg/g] and the wheat flour mixture [μg/g].

The concentrations of protein types in flour by LC-MS/MS [%] were calculated based on peptide concentrations in the specific protein types and compared to the contents [%] quantitated by RP-HPLC. The contents determined by RP-HPLC were taken as 100% to evaluate the recovery of LC-MS/MS. Protein type concentrations had to be multiplied by the individual correction factor to adjust to recoveries of 100%.