Search Results (120)

Bread and durum wheat are the most important staple crops, providing 55% of the carbohydrates and 20% of the daily caloric intake for nearly 40% of the global population. However, yield losses in durum wheat can reach up to 56% due to reductions in grain yield and agronomic traits. Local wheat production is increasingly declining because of biotic and abiotic stress. The severity of Fusarium crown and root rot diseases is influenced by cereal mono-culture, specific agronomic practices, and the cultivation of susceptible wheat cultivars. The review highlights current research on the causal agents, economic importance, and management practices of Fusarium crown and root rot diseases in North African countries. The review will contribute to the study of these diseases in wheat. Full article

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H₂O/g dry matter), though higher levels of yellow pea and grass pea reduced it. Color changes were most evident with common bean flour. Leavening rates varied, reaching 144% after 60 min with 30% yellow pea and 68.75% after 40 min with 30% common bean. Rheological results indicated longer dough development and stability times but reduced strength and extensibility, with higher tenacity. Bread volume decreased from 276.25 cm³ (control) to 208.75 cm³ (40% common bean). Crumb porosity declined, particularly with common bean flour, producing smaller pores. Grass pea flour promoted browning, enhancing color contrast. Texture analysis showed harder, more gum-like breads with higher chew resistance: hardness ranged from 15.85 N (20% common bean) to 30.45 N (40% yellow pea). Gumminess and chewiness increased, while cohesiveness decreased. Overall, pulse flour integration alters bread quality, yet represents a promising approach to creating healthier, functional, baked products. Full article

Durum wheat is a vital wheat species cultivated worldwide for human consumption, ranking second to bread wheat. The Ethiopian durum wheat allele pool shows wide gene diversity; however, limited improvement work has been done to exploit this diversity. Thus, this study aimed to assess the genetic variability, heritability, and interrelationship among different phenotypic traits in 210 recombinant inbred lines (RILs) using an alpha lattice design with two replications. The analysis of variance revealed a significant difference for all the measured traits. The phenotypic coefficient of variation (PCV) was greater than the genotypic coefficient of variation (GCV) for all the characters, which reflects that the existing range of variability within the genotypes was not only due to the varying influence of genotype but also the environment. A correlation analysis disclosed that grain yield was positively related to the traits of plant height and 1000-kernel weight, suggesting that selecting these traits could enhance yield. Path analysis revealed that days to booting, maturity, and 1000-kernel weight directly affect grain yield. Among the measured traits, early developmental traits revealed higher broad-sense heritability. The findings of this study highlight high genetic diversity among Ethiopian durum wheat genotypes, opening up opportunities to integrate these materials into future wheat-breeding programs through introgression with other germplasm sources in Ethiopia and beyond. Full article

Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new carasau baking process. Selected lactic acid bacteria (Lactiplantibacillus plantarum) and yeast strains (Saccharomyces cerevisiae and Wickerhamomyces anomalus) were used to inoculate three substrates: bread residue (S1), bread residue supplemented with durum wheat middlings (S2), and semolina (S3). Sourdoughs were refreshed for five days by backslopping, and microbiological and physicochemical analyses were performed. Results indicated that incorporating wheat middlings into bread residue enhanced microbial performance, as evidence by a decrease in pH from 6.0 to around 4.5 compared to using bread residue alone as a substrate. Carasau bread produced with the sourdough derived from bread residue and wheat middlings exhibited comparable physicochemical properties to commercial baker’s yeast carasau bread, but had better sensory properties, scoring a mean acceptability of 7.0 versus 6.0 for baker’s yeast bread. These results show that bread residue supplemented with wheat middlings can serve as a sourdough substrate, allowing its reuse in the baking process to produce high-quality carasau bread and promote the circular economy. Full article

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible. Full article

Cereals are the basis of the human diet, and among them, after rice and corn, wheat is the most cultivated in the world. Drought, conflicts, and high prices affect food security in many countries. The CHANGE-UP project funded by the PRIMA program aims at redesigning agricultural systems for the Mediterranean area to make them more resilient to climate change, and includes, among other agronomic innovations, the cultivation and characterization of perennial wheat genotypes. In this study, four perennial wheat lines, 235a, 20238, OK72, and 11955, grown in Italy, were examined for their technological and chemical composition and rheological properties and compared with the perennial species Thinopyrum intemedium (Kernza^®) and to a modern durum wheat variety, used as controls. On average, all the perennial genotypes presented very small kernels along with high protein content, total antioxidant capacity, and mineral content, and genotypes OK72 and 11955 presented good test weight values. Line 235a had the best gluten quality, whereas line 20238 reported the worst values for bread-making aptitude. Results indicate that perennial grains could adapt to the Italian environment and manifest their nutritional and technological potential, constituting promising raw materials for enhancing diversification in nutrition by sustainable agriculture based on agroecological principles. Full article

Durum wheat (Triticum durum Desf.), among the herbaceous crops, is one of the most extensively grown in the Mediterranean area due to its fundamental role in supporting typical food productions like bread, pasta, and couscous. Among the environmental and technical aspects, nitrogen (N) fertilization is crucial to shaping plant development and that of kernels by also affecting their protein concentration. Today, new techniques for monitoring fields using uncrewed aerial vehicles (UAVs) can detect crop multispectral (MS) responses, while advanced machine learning (ML) models can enable accurate predictions. However, to date, there is still little research related to the prediction of the N nutritional status and its effects on the productivity of durum wheat grown in the Mediterranean environment through the application of these techniques. The present research aimed to monitor the MS responses of two different wheat varieties, one ancient (Timilia) and one modern (Ciclope), grown under three different N fertilization regimens (0, 60, and 120 kg N ha⁻¹), and to estimate their quantitative and qualitative production (i.e., grain yield and protein concentration) through the Pearson’s correlations and five different ML approaches. The results showed the difficulty of obtaining good predictive results with Pearson’s correlation for both varieties of data merged together and for the Timilia variety. In contrast, for Ciclope, several vegetation indices (VIs) (i.e., CVI, GNDRE, and SR_RE) performed well (r-value > 0.7) in estimating both productive parameters. The implementation of ML approaches, particularly random forest (RF) regression, neural network (NN), and support vector machine (SVM), overcame the limitations of correlation in estimating the grain yield (R² > 0.6, RMSE = 0.56 t ha⁻¹, MAE = 0.43 t ha⁻¹) and protein (R² > 0.7, RMSE = 1.2%, MAE 0.47%) in Timilia, whereas for Ciclope, the RF approach outperformed the other predictive methods (R² = 0.79, RMSE = 0.56 t ha⁻¹, MAE = 0.44 t ha⁻¹). Full article

In this study, we investigated the possible effects of cobalt and boron nanoparticles as an inducer of the first stages of development (germination) of hard and soft wheat when simulating flooding as one of the limiting environmental factors. We also investigated the remote effect of treating wheat grains with nanoparticles when flooding was applied already at the tillering stage. To identify the effects of nanoparticles, we used morphometric, biochemical and phenotypic parameters of seedlings and plants of two wheat species differing in origin and the response of these parameters to flooding. Positive effects were found at the germination stage, increasing quantitative indicators under stress. The sensitivity of wheat species to flooding was different, which corresponds to historical and climatic aspects of cultivation. Sensitivity to stress effects associated with loss of germination, decreased growth and photosynthesis was shown for both species. Treatment with cobalt and boron nanoparticles enhanced adaptation to stress and improved photosynthetic parameters, but the encouraging results under stressful conditions were ambiguous and in the case of soft wheat could lead to deterioration of some parameters. Thus, the use of boron and cobalt nanoparticles has potential for reducing productivity under stress, but requires a detailed assessment of the cultivation protocol depending on the genotype. Full article

Leaf rust and yellow rust are globally significant fungal diseases that severely impact wheat production, causing yield losses of up to 60% in highly susceptible cultivars. Early and accurate detection is crucial for integrating precision crop protection strategies to mitigate these losses. This study investigates the potential of 3D LiDAR technology for monitoring rust-induced physiological changes in wheat by analyzing variations in plant height, biomass, and light reflectance intensity. Results showed that grain yield decreased by 10–50% depending on cultivar susceptibility, with the durum wheat cultivar ‘Kiko Nick’ and bread wheat ‘Califa’ exhibiting the most severe reductions (~50–60%). While plant height and biomass remained relatively unaffected, LiDAR-derived intensity values strongly correlated with disease severity (R² = 0.62–0.81, depending on the cultivar and infection stage). These findings demonstrate that LiDAR can serve as a non-destructive, high-throughput tool for early rust detection and biomass estimation, highlighting its potential for integration into precision agriculture workflows to enhance disease monitoring and improve wheat yield forecasting. To promote transparency and reproducibility, the dataset used in this study is openly available on Zenodo, and all processing code is accessible via GitHub, cited at the end of this manuscript. Full article

The objective of this study was to evaluate the effect of four cycles of six biannual rotations and four levels of incorporation of residues for each crop on the chemical properties of a volcanic soil from central-southern Chile. Methods: After six biannual rotations (canola–bread wheat, bean–bread wheat, canola–durum wheat, bean–durum wheat, canola–corn, and bean–corn) and four levels of residue incorporation (0, 50, 100, and 200%), we evaluated the chemical properties of a volcanic soil through eight years of cultivation. Results: The chemical properties of the soil were affected mainly by crop rotation and to less extent by the dose of residue incorporated. Beans showed a positive relation with soil pH, unlike canola with a negative effect (p < 0.05). Corn was also noticeably negative for available P. The application of increasing doses of residue positively affected the exchangeable K and Mg (p < 0.01). There were also positive correlations between pH and exchangeable Ca, exchangeable Ca and Mg, and available S and exchangeable Al and negative correlations between pH and exchangeable Al, pH and available S, and available S with exchangeable Ca and Mg. Conclusions: Carrying out different crop rotations seems to be a boost for chemical properties of the soil, while the incorporation of residues allows higher concentrations of exchangeable K and Mg. Full article

Wild emmer wheat (Triticum turgidum ssp. dicoccoides) is the ancestral species of cultivated tetraploid wheat with BBAA genomes. Because of its full interfertility with domesticated emmer wheat, this wild species can serve as one of the most important genetic resources to improve durum and bread wheat. To clarify the magnitude of genetic diversity between and within populations of Turkish wild emmer wheat, 169 genotypes of ssp. dicoccoides selected from the 38 populations collected from the three sub-regions (East-1, West-1, and West-2) of the Southeast Anatolia Region of Turkey were molecularly and morphologically characterized. The populations showed significant variation in plant height, heading date, flag leaf area, spike length and number, spikelet, peduncle, lemma, palea, glume and anther lengths, glume hull thickness, anther width, and days to maturity. According to the results of nuclear-SSR analysis, the populations collected from the sub-regions East-1 and West-2 were the most genetically distant (0.539), while the populations collected from the sub-regions West-1 and West-2 were the most genetically similar (0.788) populations. According to the results of AMOVA, there was 84% similarity within the populations studied, while the variation between the populations of the three sub-regions was 16%. In the dendrogram obtained by using nuclear-SSR data, the populations formed two main groups. The populations from the sub-region East-1 were in the first group, and the populations from the sub-regions West-1 and West-2 were in the second group. From the dendrogram, it appears that the populations from the sub-region East-1 were genetically distant from the populations from the sub-regions West-1 and West-2. The results highlight the potential diversity in Southeast Anatolia for wild emmer discovery and utilization. Full article

Wheat is one of the most important crops to ensure food production globally. Understanding the mechanism of leaf senescence in wheat plays a crucial role in improving its productivity and resilience under various stress scenarios. In this study, we investigated biochemical, functional, and ultrastructural changes during leaf senescence in wheat genotypes with contrasting drought tolerance. For this, key parameters such as chlorophyll and total protein content, membrane stability, malondialdehyde level, and the activity of antioxidant enzymes (superoxide dismutase, ascorbate peroxidase, guaiacol peroxidase, benzidine peroxidase, and catalase) were comparatively analyzed during both natural and drought-induced senescence. Additionally, the expression of superoxide dismutase isoform genes functioning in different cellular compartments was studied, alongside ultrastructural changes in flag leaves. The experiments involved genotypes of bread wheat (Triticum aestivum L.) and durum (Triticum durum Desf.) wheat. The plants were grown in controlled environment chambers under control and drought conditions using a completely randomized design. After the booting stage, irrigation was discontinued for drought-treated plants. Flag leaves were sampled at 7, 14, 21, 28, and 35 days after anthesis. Drought-tolerant genotypes exhibited slower chlorophyll degradation, lower lipid peroxidation, enhanced membrane stability, and stronger antioxidant responses, allowing them to maintain cellular function longer, whereas sensitive genotypes showed accelerated leaf senescence. Transcript levels of FeSOD increased significantly post-flowering but declined as senescence progressed, while MnSOD expression exhibited a rise towards the later stages of ontogenesis across all studied genotypes. Ultrastructural analysis revealed progressive damage to chloroplast membranes, thylakoid structures, and mesophyll cell walls under stress conditions, particularly in sensitive genotypes. These findings contribute to a deeper understanding of the physiological and molecular responses of wheat to drought stress, offering potential targets for improving crop performance in water-limited environments. Full article

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers. Full article

Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in small-sized tomato pomace from cherry and date tomatoes and to evaluate the effects of the addition of 10 and 20% (w/w) of tomato pomace flour (TPF) to durum wheat dough for bread production. Bread containing different amounts of TPF was characterized by physical, chemical, nutritional, and sensory characteristics. TPF is an important source of dietary fibre with a total content of approximately 52.3%, of which 5.3% is soluble and 47% is insoluble. It is also a potential source of natural antioxidants and contains remarkable residual levels of both total carotenoids and polyphenols. TPF addition reduced water loss during baking and significantly affected colour parameters and acidity; furthermore, both fortified TPF breads could use these nutrition and health claims and label the breads as “High Fibre”. The “overall” sensory attribute showed similar values in the control and fortified bread samples, suggesting that the overall quality of the bread remained relatively constant, regardless of the percentage of added TPF. Full article

Using plant extracts to replace traditional chemical herbicides plays an essential role in sustainable agriculture. The present work evaluated the quality of durum wheat cv Valbelice in two years (2014 and 2016) using plant aqueous extracts of sumac (Rhus coriaria L.) and mugwort (Artemisia arborescens L.) as bio-herbicides on the main quality characteristics of durum wheat. The untreated, water-treated, and chemically treated durum wheat products were also analyzed as controls. Following the official methodologies, grain commercial analyses and defects of the kernels were determined. The main chemical and technological features were determined on the wholemeal flour: proteins, dry matter, dry gluten, gluten index, colorimetric parameters, mixograph, falling number, and sedimentation test in SDS. An experimental bread-making test was performed, and the main parameters were detected on the breads: bread volume, weight, moisture, porosity, hardness, and colorimetric parameters on crumb and crust. Within the two years, grain commercial analyses of the total five treatments showed no statistically significant differences concerning test weight (range 75.47–84.33 kg/hL) and thousand kernel weight (range 26.58–35.36 kg/hL). Differently, significant differences were observed in terms of kernel defects, particularly starchy kernels, black pointed kernels, and shrunken kernels, mainly due to the year factor. Analyses on the whole-grain flours showed significant differences. This affected dry gluten content (7.35% to 16.40%) and gluten quality (gluten index from 6.44 to 45.81). Mixograph results for mixing time ranged from 1.90 min to 3.15 min, whilst a peak dough ranged from 6.83 mm to 9.85 mm, showing, in both cases, statistically significant differences between treatments. The falling number showed lower values during the first year (on average 305 s) and then increased in the second year (on average 407 s). The sedimentation test showed no statistically significant differences, ranging from 27.75 mm to 34.00 mm. Regarding the bread produced, statistically significant year-related differences were observed for the parameters loaf volume during the first year (on average 298.75 cm³) and then increased in the second year (on average 417.33 cm³). Weight range 136.85 g to 145.18 g and moisture range 32.50 g/100 g to 39.51 g/100 g. Hardness range 8.65 N to 12.75 N and porosity (range 5.00 to 8.00) were closely related to the type of treatment. Finally, the color of flour and bread appeared to be not statistically significantly affected by treatment type. From a perspective of environmental and economic sustainability, the use of plant extracts with a bio-herbicidal function could replace traditional chemical herbicides. Full article