DI Lisa Call is currently working on her PhD thesis at the Institute of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna. Within the project ID-WHEAT (FFG no. 858540) she focuses on improving the digestibility of wheat bakery products. In the course of this samples of different wheat species (common wheat, spelt wheat, durum wheat, einkorn, emmer) and different ages are analyzed for ‘antinutritional’ components (especially FODMAPs and amylase-trypsin inhibitors), that are further degraded through sourdough fermentation (by yeasts and lactobacilli). The main objective of this study is to produce bakery products especially for people that suffer from non-celiac wheat sensitivity (NCWS) or irritable bowel syndrome (IBS).