1
|
Aoun M, Boukid F. Novel quality features to expand durum wheat applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4268-4274. [PMID: 36482810 DOI: 10.1002/jsfa.12374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/27/2022] [Accepted: 12/09/2022] [Indexed: 06/06/2023]
Abstract
Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Meriem Aoun
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma, USA
| | | |
Collapse
|
2
|
Quick-cooking laminated white salted noodle development. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
3
|
Lomuscio E, Bianchi F, Cervini M, Giuberti G, Simonato B, Rizzi C. Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods 2022; 11:foods11162496. [PMID: 36010496 PMCID: PMC9407225 DOI: 10.3390/foods11162496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
Collapse
Affiliation(s)
- Elisabetta Lomuscio
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
- Correspondence:
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| |
Collapse
|
4
|
Wang J, Yang C, Zhao W, Wang Y, Qiao L, Wu B, Zhao J, Zheng X, Wang J, Zheng J. Genome-wide association study of grain hardness and novel Puroindoline alleles in common wheat. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:40. [PMID: 37313507 PMCID: PMC10248618 DOI: 10.1007/s11032-022-01303-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 06/03/2022] [Indexed: 06/15/2023]
Abstract
Grain hardness (HI) is a key trait for wheat milling and end-use quality. Puroindoline genes (PINs) are the major genes responsible for grain hardness, but other QTLs also contribute to the trait. Therefore, it is essential to identify loci associated with the HI and allelic variations of PINs in wheat. In the present study, 287 accessions from Shanxi province representing 70 years of wheat breeding were grown in one rainfed and two irrigated conditions to study grain hardness. Genome-wide association analysis (GWAS) was performed using the 15 K array, and the variability of PIN alleles was investigated. Among the accessions, hard wheat was most common. The broad-sense heritability (H2) among the three environments was 99.5%, suggesting HI was mainly affected by heredity. GWAS identified nine significant marker-trait associations (MTAs), including that PINs, which explained 7.03% to 17.70% of phenotypic variation. Four MTAs on chromosome 2A, 2B, 5A, and 7A were novel loci. As for diversity of PINs, a total of 11 PINs haplotypes were detected, composed of 12 allelic variations of the PIN gene. The most frequent haplotypes were Pina-D1a/Pinb-D1b (43.9%) and Pina-Dla/Pinb-D1p (18.8%), and both the frequency of Pina-D1a/Pinb-D1b and the HI value increased with breeding years were related to local dietary habits probably. A novel double deletion allele of the PINs haplotype was found in Donghei1206. These results will be useful not only in understanding of the genetics of the HI but also in breeding for improved grain texture. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01303-x.
Collapse
Affiliation(s)
- Junyou Wang
- Shanxi Key Laboratory of Crop Genetics and Molecular Improvement, College of Agronomy, Shanxi Agricultural University, Jinzhong, 030801 China
| | - Chenkang Yang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Wenjia Zhao
- Shanxi Key Laboratory of Crop Genetics and Molecular Improvement, College of Agronomy, Shanxi Agricultural University, Jinzhong, 030801 China
| | - Ying Wang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Ling Qiao
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Bangbang Wu
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Jiajia Zhao
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Xingwei Zheng
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Juanling Wang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| | - Jun Zheng
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, 041000 China
| |
Collapse
|
5
|
Bianchi F, Giuberti G, Cervini M, Simonato B. Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02838-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractPasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.
Collapse
|
6
|
Lafiandra D, Sestili F, Sissons M, Kiszonas A, Morris CF. Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness. Foods 2022; 11:foods11111532. [PMID: 35681282 PMCID: PMC9180912 DOI: 10.3390/foods11111532] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/16/2022] [Accepted: 05/19/2022] [Indexed: 11/16/2022] Open
Abstract
Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose in a 3:1 ratio, and their manipulation has been explored for achieving starch with modified composition. In particular, silencing of the genes involved in amylose and amylopectin synthesis has made it possible to isolate durum wheat lines with amylose content varying from 2–3% up to 75%. This has created opportunities for new products with different properties and enhanced nutritional value. Durum-made bread has generally inferior quality to bread made from common wheat. Attempts to introduce the Glu-D1 subunits 1Dx5 + 1Dy10 and 1Dx2 + 1Dy12 produced stronger dough, but the former produced excessively strong, inelastic doughs, and loaf volume was either inferior or not affected. In contrast, the 1Dx2 + 1Dy12 sometimes improved bread loaf volume (LV) depending on the glutenin subunit background of the genotype receiving these genes. Further breeding and selection are needed to improve the dough extensibility to allow higher LV and better texture. The versatility of durum wheat has been greatly expanded with the creation of soft-textured durum via non-GMO introgression means. This soft durum mills like soft hexaploid wheat and has similar baking properties. The pasta quality is also not diminished by the soft-textured kernels. The Glu-D1 locus containing the subunits 1Dx2 + 1Dy12 has also been introgressed to create higher quality soft durum bread.
Collapse
Affiliation(s)
- Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy;
- Correspondence: (D.L.); (M.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy;
| | - Mike Sissons
- NSW Department of Primary Industries, Tamworth 2340, Australia
- Correspondence: (D.L.); (M.S.)
| | - Alecia Kiszonas
- United States Department of Agriculture, Agriculture Research Service, Western Wheat Quality Lab, Pullman, WA 99164, USA; (A.K.); (C.F.M.)
| | - Craig F. Morris
- United States Department of Agriculture, Agriculture Research Service, Western Wheat Quality Lab, Pullman, WA 99164, USA; (A.K.); (C.F.M.)
| |
Collapse
|
7
|
Ibba MI, Kumar N, Morris CF. Identification and genetic characterization of extra soft kernel texture in soft kernel durum wheat (
Triticum turgidum
ssp.
durum
). Cereal Chem 2021. [DOI: 10.1002/cche.10471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT) Texcoco Mexico
- USDA‐ARS Western Wheat & Pulse Quality Laboratory Washington State University Pullman WA USA
| | - Neeraj Kumar
- USDA‐ARS Western Wheat & Pulse Quality Laboratory Washington State University Pullman WA USA
- Advanced Plant Technology Department of Plant and Environmental Sciences Clemson University Clemson SC USA
| | - Craig F. Morris
- USDA‐ARS Western Wheat & Pulse Quality Laboratory Washington State University Pullman WA USA
| |
Collapse
|
8
|
Gu BJ, Kerr CJ, Morris CF, Ganjyal GM. Soft durum wheat as a potential ingredient for direct expanded extruded products. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
9
|
Price C, Kiszonas AM, Smith B, Morris CF. Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics. Cereal Chem 2021. [DOI: 10.1002/cche.10385] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Chelsea Price
- School of Food Science Washington State University Pullman WA USA
| | | | - Brennan Smith
- School of Food Science University of Idaho Moscow ID USA
| | | |
Collapse
|