Nutritional value and end-use quality of durum wheat

Saini, Pooja; Kaur, Harneet; Tyagi, Vikrant; Saini, Pawan; Ahmed, Naseer; Dhaliwal, H. S.; Sheikh, Imran

doi:10.1007/s42976-022-00305-x

Cited by 13 publications

(10 citation statements)

References 86 publications

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“…(2n = 4x = 28) is one of the earliest domesticated plants worldwide. It was introduced in the Mediterranean Basin ~2000 years ago as a staple food and has been utilized in making various food products, including bread and pasta [ 1 ]. Variations in gluten and dough characteristics of wheat, especially the strength and extensibility, modulate its suitability for various end-uses [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

Al-Khayri

Alshegaihi

Mahgoub

et al. 2023

Plants

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The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten.

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Section: Introductionmentioning

confidence: 99%

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

Al-Khayri

Alshegaihi

Mahgoub

et al. 2023

Plants

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“…Common wheat is extensively used in bread making due to its high gluten content, which gives a unique structure and texture to bread (Ortolan and Steel 2017). Durum wheat, on the other hand, is widely used in pasta, spaghetti, macaroni, semolina, couscous, and unleavened bread making because of its high protein content (Sissons 2008, Saini et al 2023). In developing countries, the advancement of high‐yielding and disease‐resistant wheat cultivars, coupled with the development in agricultural technology, resulted in a substantial increase in crop production (Tadesse et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…unleavened bread making because of its high protein content (Sissons 2008, Saini et al 2023. In developing countries, the advancement of high-yielding and disease-resistant wheat cultivars, coupled with the development in agricultural technology, resulted in a substantial increase in crop production (Tadesse et al 2019).…”

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confidence: 99%

Elucidating the modulatory effect of melatonin on enzyme activity and oxidative stress in wheat: a global meta‐analysis

Muhammad,

Khan,

Mustafa

et al. 2024

Physiologia Plantarum

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In our comprehensive meta‐analysis, we initially collected 177 publications focusing on the impact of melatonin on wheat. After meticulous screening, 40 published studies were selected, encompassing 558 observations for antioxidant enzymes, 312 for reactive oxygen species (ROS), and 92 for soluble biomolecules (soluble sugar and protein). This analysis revealed significant heterogeneity across studies (I2 > 99% for enzymes, ROS, and soluble biomolecules) and notable publication bias, indicating the complexity and variability in the research field. Melatonin application generally increased antioxidant enzyme activities [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] in wheat, particularly under stress conditions, such as high temperature and heavy‐metal exposure. Compared to control, melatonin application increased SOD, POD, CAT, and APX activities by 29.5, 16.96, 35.98, and 171.64%, respectively. Moreover, oxidative stress markers like hydrogen peroxide (H2O2), superoxide anion (O2), and malondialdehyde (MDA) decreased with melatonin by 23.73, 13.64, and 21.91%, respectively, suggesting a reduction in oxidative stress. The analysis also highlighted melatonin's role in improving carbohydrate metabolism and antioxidant defenses. Melatonin showed an overall increase of 12.77% in soluble sugar content, and 22.76% in glutathione peroxidase (GPX) activity compared to the control. However, the effects varied across different wheat varieties, environmental conditions, and application methods. Our study also uncovered complex relationships between antioxidant enzyme activities and H2O2 levels, indicating a nuanced regulatory role of melatonin in oxidative stress responses. Our meta‐analysis demonstrates the significant role of melatonin in increasing wheat resilience to abiotic stressors, potentially through its regulatory impact on antioxidant defense systems and stress response.

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“…durum ) (FAO, 2020). Despite its lower production, this cereal played an important role for the development of the Mediterranean civilisations and nowadays is a primary crop, being widely utilised in the production of pasta, couscous, burghul and other regional foods in the Mediterranean countries (Pasqualone et al ., 2022; Saini et al ., 2022). Durum wheat is characterised by a harder and more vitreous kernel compared to bread wheat ( Triticum aestivum ) (Murray et al ., 2016) due to the absence of Hardness ( Ha ) locus on the chromosomes 5 of the A and B genomes.…”

Section: Introductionmentioning

confidence: 99%

Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur

Pasqualone

Palombieri

Köksel

et al. 2022

Int J of Food Sci Tech

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Summary Faridur is the first ‘soft kernel’ durum wheat variety released in Italy. This variety has not yet been evaluated for its end‐use quality. In the present study, the milling performance (using two different mills) and bread‐making ability of Faridur were compared with Svevo. An effect of the mill type on flour properties was observed, with the Chopin CD1 mill leading to finer particle size, higher starch damage and water absorption than Bühler MLU 202. Protein and gluten content was significantly higher in Faridur, but gluten quality was lower, as indicated by alveograph and farinograph analyses. The softer nature of Faridur facilitated milling, reducing energy consumption and starch damage. The baking test led to a compact product, with low specific volume, needing adjustments in processing and formulation. As energy saving has become a key competitive factor in the milling sector, Faridur has potential for expanding the use of durum wheat.

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Nutritional value and end-use quality of durum wheat

Cited by 13 publications

References 86 publications

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

Elucidating the modulatory effect of melatonin on enzyme activity and oxidative stress in wheat: a global meta‐analysis

Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur

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