Next Article in Journal
Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake
Previous Article in Journal
Interaction between Myricetin Aggregates and Lipase under Simplified Intestinal Conditions
Open AccessArticle

Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?

1
Dipartimento di Agraria, Sez. Agronomia, Coltivazioni Erbacee e Genetica, University of Sassari, Via de Nicola 1, 07100 Sassari, Italy
2
European Commission, Joint Research Centre (JRC), 21027 Ispra VA, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 778; https://doi.org/10.3390/foods9060778
Received: 14 May 2020 / Revised: 27 May 2020 / Accepted: 9 June 2020 / Published: 11 June 2020
(This article belongs to the Section Grain)
The growing interest in old durum wheat cultivars, due to enhanced consumer attention on healthy, traditional products and low-input agricultural systems, partly relies on their different quality characteristics compared to modern cultivars. Nine Italian durum wheat cultivars from different breeding periods were compared in two late-sown (January) field trials in order to subject their grain filling period to high temperatures similar to those expected in the future. Late sowing moved anthesis forward by about 10 days and increased the mean temperature during grain filling by 1.3 °C compared to that obtained when using the common sowing period of November–December. In these conditions, old cultivars were on average less productive than modern ones (2.36 vs. 3.54 tons ha−1, respectively), had a higher protein percentage (13.8% vs. 11.1%), a lower gluten index (24.3% vs. 56.3%), and a lower alveographic W (baking strength) (64 vs. 100 J 10−4). The differences were partly associated to variations in the gliadins:glutenins ratio. It depended on the genotype whether the grain and semolina protein percentage and gluten strength compensated one another in terms of alveographic indices to give the dough a strength similar to that of the modern cultivars in the range of moderately high temperatures, which resulted from delayed sowing. Further studies aimed at exploring the genetic variability of quality traits in the large genetic pool represented by the several Italian old and intermediate durum wheat cultivars still available are therefore advisable. View Full-Text
Keywords: durum wheat; old cultivars; protein percentage; gluten index; alveographic indices; gliadin:glutenin durum wheat; old cultivars; protein percentage; gluten index; alveographic indices; gliadin:glutenin
Show Figures

Figure 1

MDPI and ACS Style

Giunta, F.; Bassu, S.; Mefleh, M.; Motzo, R. Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling? Foods 2020, 9, 778.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop