Assessment of the agronomic and technological characteristics of Triticum turgidum ssp. dicoccum Schrank and T. spelta L.

Recently, the people interest in natural and organic products led to a “rediscovery” of hulled wheat, particularly T. turgidum ssp. dicoccum, commonly known as “farro”. Compared with durum wheat (T. turgidum ssp. durum( farro is characterized by low productivity and low quality semolina and flour, which makes it unsuitable for the production of bread and pasta. In this paper, the agronomic, technological and nutritional characteristics of three new varieties of farro obtained by crossing the T. turgidum ssp. dicoccum c.v. Molise with T. turgidum ssp. durum c.v. Simeto, were analysed. Data were then compared with those concerning older populations of T. turgidum and of two varieties of T. spelta. The aim of this work is to highlight the productive advantages of the new varieties and to emphasize their prospective use in the production of bread and pasta with considerable health properties due to nutritional characteristics of hulled cereals.     

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum)

In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from "hulled" wheat such as the Triticum turgidum ssp. dicoccum, also known as "farro". In order to contribute to the general knowledge, two lines of farro were considered in this study. To have a comparison, an old cultivar of Triticum turgidum ssp. durum (Senatore Cappelli) in addition to a commercial semolina were also examined. All semolina samples were used to produce pasta samples. Results showed some differences among pasta samples that seem to be due not to the presence of specific protein subunits but especially to the quantitative ratio between the different subunits. Results also reconfirmed the role played by the drying technology that is able to affect the sensory characteristics of pasta products.     

Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum

Triticum durum ssp dicoccum also called farro in Italy is gaining more and more interest from farmer due to its commercial potentiality. In this paper, thirty lines F6 of farro obtained by crossing the cvs. Triticum turgidum ssp durum Ofanto and Simeto and T. turgidum ssp dicoccum Molise population were studied. They were evaluated with special reference to chemical composition and technological characteristics in order to select genotypes suitable for the production of food commodities. The storage protein composition (High Molecular Weight and Low Molecular Weight Glutenin) was also considered by different electrophoretic techniques.     

Chemical,technological, and nutritional characteristics of two lines of “farro” (Triticum turgidum ssp. dicoccum)

In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from “hulled” wheat such as the Triticum turgidum ssp. dicoccum, also known as “farro”. In order to contribute to the general knowledge, two lines of farro were considered in this study. To have a comparison, an old cultivar of Triticum turgidum ssp. durum (Senatore Cappelli) in addition to a commercial semolina were also examined. All semolina samples were used to produce pasta samples. Results showed some differences among pasta samples that seem to be due not to the presence of specific protein subunits but especially to the quantitative ratio between the different subunits. Results also reconfirmed the role played by the drying technology that is able to affect the sensory characteristics of pasta products.     

Processing and cooking effects on chemical,nutritional and functional properties of pasta obtained from selected emmer genotypes

BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of dietary fibre, resistant starch (RS) and antioxidant compounds. The aim of this work was to evaluate the profiles of dietary fibre, starch and antioxidant compounds in raw materials and in semolina of 13 selected emmer lines and their parents (a durum wheat cultivar and an old T. turgidum dicoccum population). Moreover, the cooking effect on functional properties and total antioxidant capacity (TAC) of pasta derived from emmer lines and the in vivo effect of pasta on postprandial glucose response were determined. RESULTS: Processing and cooking affected the dietary fibre content of pasta: the insoluble dietary fibre content was increased, while a slight loss of soluble dietary fibre was observed. Cooking also resulted in a noteworthy increase in amylose and RS content. The antioxidant compounds (i.e., tocols and carotenoids) as well as TAC decreased dramatically after cooking. Pasta obtained with an emmer line significantly lowered the glycaemic index, strengthening the concept of pasta product as a source of functional components in the habitual diet. CONCLUSIONS: The results showed that emmer semolina is suitable for the preparation of pasta with good organoleptic quality and represents a source of RS and fibre, but processing and cooking negatively affected the amount of antioxidant compounds detected in the wholemeal. Copyright © 2008 Society of Chemical Industry     

A survey of water‐extractable arabinopolymers in bread and durum wheat and the effect of water‐extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

BACKGROUND: Information on the variation in water‐extractable arabinopolymers (WEAP) in durum wheat and their impact on pasta quality is limited. A survey of the content of WEAP in selected bread wheat varieties and durum wheat was conducted and the influence of water‐extractable arabinoxylans (WEAX) on dough and spaghetti quality was examined by fortifying low‐WEAP durum semolina with purified WEAX. RESULTS: Bread wheat typically possessed higher levels of WEAP than durum wheat, but the latter had a greater range. Purified WEAX was extracted from bread wheat cultivar Sunlin which possessed a high level of WEAP. The extract was used to fortify semolina (0.125–2% w/w) derived from durum wheat variety Tamaroi (low WEAP). Fortification caused a near linear increase in farinograph water absorption of approximately 12% over the range of addition, leading to dough weakening. Reduced cooked pasta stickiness was observed at all levels of WEAX addition. CONCLUSION: Increased WEAX content may be a means to improve pasta quality by reducing pasta stickiness. Durum wheat showed a wide range of WEAP contents, and this may well be exploited by developing cultivars with elevated WEAP levels. © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry.     

多伦小麦产品(英文)

多伦小麦产品(Triticum durum)是四倍体(28个染色体)并包含两个基本基因组(AB),而普通的面包粉(Triticumspp)是六倍体并包含三个基本基因组(ABD),多伦小麦可以很好的适应生长于世界上的干旱地区环境,例如:意大利和南欧一些地区;近东的土耳其和叙利亚;非洲的摩洛哥和阿尔及利亚;前苏联;以及北美洲的加拿大和美国北部。多伦小麦的主要用途在世界各地有所不同。在美国和欧洲多伦小麦主要用于食用面糊产品,同时在中东和北非多伦小麦主要用于面包和小部分用于食用面糊,北非的古斯古斯餐品,土耳其碎麦主食。多伦小麦是小麦中最坚硬的,含有典型的与其它品种的小麦相比较高的平均蛋白质含量(12%～14%),由于在世界上的通常缺少蛋白质,因此种植者把重点放在改善提高小麦中的蛋白质总含量。与来源于动物和其它谷类中蛋白质相比,小麦蛋白质主要缺少营养价值所必需的氨基酸(例如赖氨酸)。然而由多伦小麦制成新产品却经常用于提高营养价值。世界市场上多伦小麦的重要性体现于蛋白质组成,即麦醇溶蛋白有助于面团的延展性和麦谷蛋白有助于面筋蛋白质基质中面团的弹性。此外用多伦小麦制成的、具有优异烹调特性的食用面糊新产品是与麦谷蛋白-麦醇溶蛋白的高比率或不可溶解蛋白质的高百分比率紧密联系。多伦小麦除特色产品     

Fructans,water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

The aim of this study was to determine wheat constituents in bread and pasta that might result in intestinal gas production. Fructans, water‐soluble arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermentation for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole‐grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water‐soluble wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3–0.8%, dry basis), fructans in cooked pasta and, in particular, long‐fermentation bread prepared with modern or ancient wheat would unlikely act as major gas‐forming triggers of gastrointestinal discomfort associated with noncoeliac gluten sensitivity.     

From ancient to old and modern durum wheat varieties: interaction among cultivar traits,management, and technological quality

Following the boom in durum wheat breeding, ancient wheat disappeared from the human diet and old durum wheat varieties were replaced by what is believed to be their better versions: higher yielding modern varieties grown in high-input systems. Breeders have worked intensely ever since to improve the quality of durum wheat traits – mainly gluten subunit alleles – to obtain superior technological quality in the main durum wheat end products (first pasta and then bread) but conflicts about predicting their quality still exist. This is because quality is neither governed by one trait alone nor conditioned by a single controllable factor. This review discusses the evolution of wheat varieties from ancient to old, and then modern durum wheat in terms of agronomy, genetics, technological, and end-product qualities. Environmental effects will not be discussed. Moving from ancient to modern durum wheat varieties, grain yield increased, grain protein concentration decreased, and gluten strength and dough toughness improved, ameliorating the quality of pasta but decreasing the durum wheat versatility. © 2018 Society of Chemical Industry     

Carotenoids evolution during pasta,bread and water biscuit preparation from wheat flours

The loss of carotenoids content during food processing was investigated during the production of bread, water biscuits and pasta from refined flours of einkorn, bread and, for pasta only, durum wheat semolina.     

Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro

The inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole-grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone-layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum-drying and extrusion-cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.     

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.

PRACTICAL APPLICATIONS

One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.     

Direct analysis real-time–high-resolution mass spectrometry for Triticum species authentication

ABSTRACT

Due to favourable climate condition, Italy is a prominent producer of different wheat varieties. Several wheat baked goods are produced, but the most typical Italian foods, like pasta, pizza and bread, are made of durum and common wheat flour. Because of the great importance of wheat in the Italian food market, authenticity represents an essential quality parameter not only for the producers and regulatory bodies but also for consumers. The aim of our study was to test the effectiveness of an unconventional non-targeted method for the discrimination of Triticum species using direct analysis real time–high-resolution mass spectrometry (DART–HRMS). For this purpose, 60 wheat samples including durum, common and hulled wheat varieties were collected over two consecutive harvest years. Chemometric evaluation revealed an optimal sample clustering according to the wheat species and the presence of 18 significant markers able to discriminate the groups. The discrimination power obtained is promising since the use of DART–HRMS can significantly reduce the analysis time compared to chromatographic techniques. A plausible future commercial and industrial scenario could see the application of this analytical approach especially to evaluate the risk of substitution of higher value wheat species with lower value flours.     

Optimising process for making pasta from maize in admixture with durum wheat

Processing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66:33 w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90°C for 2 h) improved the cooking quality of the pasta: it reduced cooking losses but did not alter the surface condition and viscoelasticity index.     

From raw material to dish: pasta quality step by step

Pasta is a traditional Italian cereal‐based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step‐by‐step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality. © 2015 Society of Chemical Industry     

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for the white button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.     

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes.     

Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality,low glycaemic index pasta

The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining RSII and RSIV in pasta formulation, while OB addition negatively affected all technological attributes, and a negative synergistic effect was observed between this fibre and resistant starches in cooking losses. Considering nutritional properties, substitution of bread wheat flour with resistant starch type II and IV increased starch resistant to digestion and OB addition increased pasta starch hydrolysis. A positive synergistic effect was observed on glycaemic index by combining both types of resistant starches. Finally, we optimised the formulation considering three aspects separately: technological properties, nutritional attributes and these two features together. The combination of RSII 12.6, RSIV 3.1 and OB 0.6 g per 100 g of wheat flour will allow to obtain a pasta with low glycaemic index (GI = 69) and good technological characteristics.     

High Temperature-Short Time Pasta, Processing: Effect of Formulation on Extrudate Properties

Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature-short time twin-screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glyceryl monostearate. Neither disodium phosphate (1.0% nor wheat gluten (5.0%) substantially affected physicochemical properties related to textural quality.     

The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta

Durum wheat glutenin fractions, composed of two low molecular weight proteins DSG-1 and DSG-2 (durum wheat (Triticum durum Desf) sulphurrich glutenin fractions) were extracted from semolina samples using a low concentration of Na tetradecanoate after extracting albumins, globulins and gliadins. DSG proteins have a high? SH plus S? S content. A highly significant correlation was found between the ? SH plus S? S content of this DSG-rich fraction and the cooking quality of pasta (0.63, P <0.01 with firmness and 0.86, P <0.001 with the state of the surface of the cooked pasta) and this seems to be a functional relationship. The use of acetic acid at various molarities showed the presence of high molecular weight glutenin fractions with differing solubility properties. In this respect, differences were found between varieties which are placed in the same group according to the classification of durum wheats based upon the composition of high molecular weight glutenin subunits.