Durum Wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta  and #8211; A review

Pataco, Inês Maria; Mourinho, Mara Palma; Oliveira, Karliana; Santos, Cátia; Pelica, João; Pais, Isabel P.; Ramalho, José C.; Leitão, António E.; Campos, Paula Scotti; Lidon, Fernando C.; Reboredo, Fernando H.; Pessoa, Maria Fernanda

doi:10.9755/ejfa.v27i3.19284

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…In this context, well-nourished plants -particularly in relation to N -produce grains with better nutritional and morphological quality (i.e. grains with all structures well-developed and with suitable protein content) that are adequate for the consumer market and bakery industry (Pataco et al, 2015;Souza et al, 2019a;Lollato et al, 2021). Guerrini et al (2020), studying the effects of N fertilization in Italian wheat genotypes, verified that N fertilizer rates increased the grain protein concentration and dough gluten strength.…”

Section: Introductionmentioning

confidence: 87%

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

2023

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The quality of grains and flour can be influenced by genetics, crop management, and environment. The objective of this study was to evaluate the technological quality of wheat grains and flour influenced by the interaction among genotype, nitrogen (N) fertilization and weather conditions in different regions of wheat crop adaptation in southern Brazil, aiming to support farmers and the bakery industry sector in their decision-making processes. The experiment was carried out in three environments (Londrina in rainfed and irrigated conditions; and Ponta Grossa in rainfed) in a randomized block design with a 10 × 2 factorial scheme. Ten wheat genotypes (BRS Sanhaço, BRS Graúna, BRS Gaivota, BRS Gralha-Azul, TBIO Sinuelo, TBIO Mestre, TBIO Sossego, TBIO Sintonia, TBIO Toruk, and Quartzo) and two N rates (40 and 120 kg ha-1) were assessed. The following technological quality analyses were performed in grains or flour: hectoliter weight, thousand-kernel weight, falling number, grain protein concentration, experimental flour extraction (i.e. flour yield), wet gluten concentration, and alveography. Increasing N rates from 40 to 120 kg ha-1 enhanced the concentrations of grain protein and wet gluten. However, it did not influence dough gluten strength and the commercial classification of the flour. Nitrogen fertilization also influenced the flour yield, dough tenacity and elasticity index, depending on the genotype × environment interaction. Environments with higher temperatures favored the flour yield and wet gluten concentration, while lower temperatures increased thousand-kernel weight and falling number. Water deficit increased the dough extensibility and grain protein concentration, whereas higher water availability favored the falling number, dough tenacity, and tenacity/extensibility ratio. Therefore, these outcomes are important drivers for farmers when choosing specific wheat genotypes for the environmental conditions of their farms, when they intend to meet the industrial requirements of mills and food companies that use wheat flour.

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Section: Introductionmentioning

confidence: 87%

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

2023

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“…Durum wheat ( Triticum durum Desf.) is one of the world’s most consumed cereal grains and is widely cultivated in the Mediterranean region and other semiarid regions across the world [ 12 , 13 ], where changes in precipitation patterns have resulted in drought and critical agricultural loss [ 14 , 15 ]. Plants can respond to drought stress by developing morphological, physiological, and biochemical changes and various adaptive mechanisms to mitigate against dehydration [ 16 , 17 , 18 ], thereby allowing them to increase drought tolerance.…”

Section: Introductionmentioning

confidence: 99%

Arbuscular Mycorrhizal Symbiosis Differentially Affects the Nutritional Status of Two Durum Wheat Genotypes under Drought Conditions

Fiorilli

Maghrebi

Novero

et al. 2022

Plants

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Durum wheat is one of the most important agricultural crops, currently providing 18% of the daily intake of calories and 20% of daily protein intake for humans. However, being wheat that is cultivated in arid and semiarid areas, its productivity is threatened by drought stress, which is being exacerbated by climate change. Therefore, the identification of drought tolerant wheat genotypes is critical for increasing grain yield and also improving the capability of crops to uptake and assimilate nutrients, which are seriously affected by drought. This work aimed to determine the effect of arbuscular mycorrhizal fungi (AMF) on plant growth under normal and limited water availability in two durum wheat genotypes (Svevo and Etrusco). Furthermore, we investigated how the plant nutritional status responds to drought stress. We found that the response of Svevo and Etrusco to drought stress was differentially affected by AMF. Interestingly, we revealed that AMF positively affected sulfur homeostasis under drought conditions, mainly in the Svevo cultivar. The results provide a valuable indication that the identification of drought tolerant plants cannot ignore their nutrient use efficiency or the impact of other biotic soil components (i.e., AMF).

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“…Dietary Zn deficiency affects many regions of the world. Various micronutrient supplements, food fortification and crop biofortification methods are used to address nutritional deficiencies (Pataco et al ., 2015). Food fortification with selected elements, such as iodine, brings the desired results (Zimmermann, 2009), but fortification with other nutrients, such as Fe, is not always effective (Verhoef et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

Bieńkowska

Suchowilska

Kandler

et al. 2018

Plant Genet. Resour.

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The grain of modern wheat cultivars has a significantly lower mineral content, including the content of copper, iron, magnesium, manganese, phosphorous, selenium and zinc. For this reason cereal breeders, are constantly searching for new genetic sources of minerals that are essential in human nutrition. Triticum polonicum, which is grown on a small scale in Spain, southern Italy, Algeria, Ethiopia and warm regions of Asia, deserves special attention in this context. The micronutrient and macronutrient content of T. polonicum versus T. durum and T. aestivum was compared in this study. Polish wheat grain was characterized by the significantly highest content of phosphorus (4.55 g/kg), sulphur (1.82 g/kg), magnesium (1.42 g/kg), zinc (49.5 mg/kg), iron (39.1 mg/kg) and boron (0.56 mg/kg) as well as a low content of aluminium (only 1.04 mg/kg). The macronutrient profile of most T. polonicum lines differed completely from that of common wheat and durum wheat. The principal component analysis supported discrimination of seven Polish wheat lines with a particularly beneficial micronutrient profile (P2, P3, P5, P7, P9, P22 and P25). These lines were characterized by the highest content of copper, iron and zinc, as well as the lowest concentrations of strontium, aluminium and barium which are undesirable in food products. The above lines can be potentially applied as source materials for breeding new wheat varieties. The results of this study indicate that Polish wheat could be used in genetic biofortification of durum wheat and common wheat.

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Durum Wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta and #8211; A review

Cited by 10 publications

References 33 publications

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

Arbuscular Mycorrhizal Symbiosis Differentially Affects the Nutritional Status of Two Durum Wheat Genotypes under Drought Conditions

Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

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