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Peters Haugrud AR, Achilli AL, Martínez-Peña R, Klymiuk V. Future of durum wheat research and breeding: Insights from early career researchers. THE PLANT GENOME 2024:e20453. [PMID: 38760906 DOI: 10.1002/tpg2.20453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 03/26/2024] [Accepted: 04/02/2024] [Indexed: 05/20/2024]
Abstract
Durum wheat (Triticum turgidum ssp. durum) is globally cultivated for pasta, couscous, and bulgur production. With the changing climate and growing world population, the need to significantly increase durum production to meet the anticipated demand is paramount. This review summarizes recent advancements in durum research, encompassing the exploitation of existing and novel genetic diversity, exploration of potential new diversity sources, breeding for climate-resilient varieties, enhancements in production and management practices, and the utilization of modern technologies in breeding and cultivar development. In comparison to bread wheat (T. aestivum), the durum wheat community and production area are considerably smaller, often comprising many small-family farmers, notably in African and Asian countries. Public breeding programs such as the International Maize and Wheat Improvement Center (CIMMYT) and the International Center for Agricultural Research in the Dry Areas (ICARDA) play a pivotal role in providing new and adapted cultivars for these small-scale growers. We spotlight the contributions of these and others in this review. Additionally, we offer our recommendations on key areas for the durum research community to explore in addressing the challenges posed by climate change while striving to enhance durum production and sustainability. As part of the Wheat Initiative, the Expert Working Group on Durum Wheat Genomics and Breeding recognizes the significance of collaborative efforts in advancing toward a shared objective. We hope the insights presented in this review stimulate future research and deliberations on the trajectory for durum wheat genomics and breeding.
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Affiliation(s)
- Amanda R Peters Haugrud
- Cereal Crops Research Unit, Edward T. Schafer Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Fargo, North Dakota, USA
| | - Ana Laura Achilli
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Raquel Martínez-Peña
- Regional Institute of Agri-Food and Forestry Research and Development of Castilla-La Mancha (IRIAF), Agroenvironmental Research Center El Chaparrillo, Ciudad Real, Spain
| | - Valentyna Klymiuk
- Crop Development Centre and Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Desclaux D, Canaguier E, Avit V, Boury-Esnault A, Menguy E, Moinet K, Younso A, Samson MF. Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility. Food Res Int 2024; 178:113937. [PMID: 38309907 DOI: 10.1016/j.foodres.2024.113937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/20/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Some people with Non-Coeliac Gluten (or Wheat) Sensitivity (NCGS) declare that they can consume peasant pasta without the usual inconvenience they experience after eating industrial pasta. The main differences between peasant and industrial pasta lie in the varieties used (old vs. modern), and the production chain (grain milling, semolina hydration and mixing, extrusion or lamination, drying and packaging). Yet, the varieties, the material and the method used by the peasants and by the industrial sector to make pasta differ at each stage. The impact of each of these stages was analyzed on protein quantity and quality from semolina to cooked pasta. Grown in the same conditions, the old variety (cv. Bidi 17) used by farmers contained much more protein than the modern variety (cv. Anvergur) recommended by industry and its pasta was better-digested in-vitro. Focusing on cooked pasta, milling had a great impact on not easily soluble proteins (DTE-soluble proteins): pasta made from stone-milled grains (peasant method) had less DTE-soluble proteins than pasta made from roller-milled grains (industrial method) and a higher amount of in-vitro digested proteins. The mixing and extrusion step mainly affected the easily soluble proteins (SDS-soluble proteins). The amount of such proteins was greater for farmer cooked pasta (non-monitored extrusion) than for industrial ones (monitored extrusion). Concerning the drying step, the proportion of SDS-soluble proteins was higher for the pasta dried at low temperature (peasant method), compared to high temperature (industrial method). Thus, the observation that peasant cooked pasta would be more digestible than industrial pasta seems to be due mainly to variety (61%), to a lesser extent to grinding on a stone-mill (22%) and extrusion on non-monitored conditions (16%) and finally a little (1%) to drying at low temperature and therefore longer.
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Affiliation(s)
| | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, L'Institut Agro Montpellier, Montpellier, France
| | | | - Anaïs Boury-Esnault
- IATE, Univ Montpellier, INRAE, L'Institut Agro Montpellier, Montpellier, France
| | - Ewen Menguy
- INRAE, UE DiaScope, UE 0398, Mauguio, France
| | | | - Ahmad Younso
- MISTEA, Univ Montpellier, INRAE, L'Institut Agro Montpellier, Montpellier, France
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Shivaprasad DP, Rivera J, Siliveru K. Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality. Food Res Int 2024; 176:113723. [PMID: 38163681 DOI: 10.1016/j.foodres.2023.113723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
The cultivation and processing of wheat render it susceptible to microbial contamination from varied sources. Hence, pathogens such as Salmonella can contaminate wheat grains, which poses a food safety risk in wheat-based products. This risk is displayed by the incidence of foodborne illness outbreaks linked to Salmonella-contaminated wheat flour and flour-based products. The purpose of this study was to assess the effectiveness of combining acidic water and heat treatment in reducing the Salmonella load of hard red spring (HRS) wheat grains during tempering. Effective treatments were then evaluated for their effects on wheat flour quality. Tempering with sodium bisulfate (SBS), lactic acid (LA), and citric acid (CA) at 15% w/v alone reduced (p < 0.001) wheat Salmonella load by 3.15, 3.23, and 2.91 log CFU/g, respectively. Heat treatment (55 °C) reduced (p < 0.001) wheat Salmonellaload by 4.1 log CFU/g after 24 h of tempering. Combining both tempering and heat treatments resulted in a greater reduction in Salmonella load as non-detectable levels (<2 log CFU/g) of Salmonella in the wheat grains were obtained after 12 h of tempering with LA (15%) + heat. A similar result were achieved for both SBS (15%) + heat and CA (15%) + heat treatments after 18 h of tempering. Applying the combined treatments in HRS wheat grains resulted in comparable wheat flour baking (volume, texture, and crumb structure) and physicochemical properties (rheology and composition) relative to the control (tempering with water alone). The results from this study has the potential to be utilized for developing more effective methods for improving the food safety of wheat flour against Salmonella contamination.
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Affiliation(s)
| | - Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Frankin S, Cna'ani A, Bonfil DJ, Tzin V, Nashef K, Degen D, Simhon Y, Baizerman M, Ibba MI, González Santoyo HI, Luna CV, Cervantes Lopez JF, Ogen A, Goldberg BZ, Abbo S, Ben-David R. New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces. Front Nutr 2023; 10:1059078. [PMID: 37275635 PMCID: PMC10234510 DOI: 10.3389/fnut.2023.1059078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 03/23/2023] [Indexed: 06/07/2023] Open
Abstract
Introduction During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes. Methods Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers. Results Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists. Discussion The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.
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Affiliation(s)
- Sivan Frankin
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
- The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Alon Cna'ani
- Department of Food Sciences (UCPH-FOOD), Design and Consumer Behavior, University of Copenhagen, Frederiksberg, Denmark
- Jacob Blaustein Center for Scientific Cooperation, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion, Israel
| | - David J. Bonfil
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Vered Tzin
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion, Israel
| | - Kamal Nashef
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
| | - Doron Degen
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Yasmin Simhon
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Marina Baizerman
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
| | - Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Heroica Veracruz, Mexico
| | | | - Cyntia Velazquez Luna
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Heroica Veracruz, Mexico
| | | | - Anomarel Ogen
- Bread Holdings Inc.-GAIL's The Bread Factory, Bertinet, United Kingdom
| | | | - Shahal Abbo
- The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Roi Ben-David
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
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Aniskina TS, Baranova EN, Lebedev SV, Reger NS, Besaliev IN, Panfilov AA, Kryuchkova VA, Gulevich AA. Unexpected Effects of Sulfate and Sodium Chloride Application on Yield Qualitative Characteristics and Symmetry Indicators of Hard and Soft Wheat Kernels. PLANTS (BASEL, SWITZERLAND) 2023; 12:980. [PMID: 36903841 PMCID: PMC10004740 DOI: 10.3390/plants12050980] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
The heterogeneity of grain quality can lead to limited predictability of qualitative and quantitative characteristics of the wheat yield, especially with an increase in the importance of drought and salinity caused by climate change. This study was undertaken with the aim of creating basic tools for phenotyping and assessing the sensitivity of genotypes to salt effects at the level of some wheat kernel attributes. The study considers 36 variants of the experiment, including four wheat cultivars-Zolotaya, Ulyanovskaya 105, Orenburgskaya 10, Orenburgskaya 23; three treatment variants-control (without salt) and two salts exposure (NaCl at a concentration of 1.1 g L-1 and Na2SO4 at a concentration of 0.4 g L-1); as well as three options for the arrangement of kernels in a simple spikelet-left, middle, and right. It has been established that the salt exposure had a positive effect on the percentage of kernel fulfilling in the cultivars Zolotaya, Ulyanovskaya 105, and Orenburgskaya 23 compared to control. The kernels of the Orenburgskaya 10 variety matured better in the experiment with Na2SO4 exposure, while the control variant and NaCl gave the same effect. When exposed to NaCl, significantly greater values of weight, transverse section area, and transverse section perimeter of the kernel were noted in the cv Zolotaya and Ulyanovskaya 105. Cv Orenburgskaya 10 responded positively to the use of Na2SO4. This salt caused an increase in the area, length, and width of the kernel. The fluctuating asymmetry of the left, middle, and right kernels in the spikelet was calculated. In the cv Orenburgskaya 23 the salts affected only the kernel perimeter among parameters examined. The indicators of the general (fluctuating) asymmetry were lower in the experiments with the use of salts, i.e., kernels were more symmetrical than in the control variant, both for the cultivar as a whole and when compared taking into account the kernel location in spikelet. However, this result was unexpected, since salt stress inhibited a number of morphological parameters: the number and average length of embryonic, adventitious, and nodal roots, flag leaf area, plant height, dry biomass accumulation, and plant productivity indicators. The study showed that low concentrations of salts can positively affect the fulfilling of kernels (the absence of a cavity inside the kernel) and the symmetry of the left and right sides of the kernel.
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Affiliation(s)
- Tatiana S. Aniskina
- N.V. Tsitsin Main Botanical Garden of Russian Academy of Sciences, Botanicheskaya 4, 127276 Moscow, Russia
| | - Ekaterina N. Baranova
- N.V. Tsitsin Main Botanical Garden of Russian Academy of Sciences, Botanicheskaya 4, 127276 Moscow, Russia
- All-Russia Research Institute of Agricultural Biotechnology, Timiryazevskaya 42, 127550 Moscow, Russia
| | - Svyatoslav V. Lebedev
- Federal Scientific Center of Biological Systems and Agrotechnology of the Russian Academy of Sciences, 9 Yanvarya 29, 460000 Orenburg, Russia
| | - Nelli S. Reger
- Federal Scientific Center of Biological Systems and Agrotechnology of the Russian Academy of Sciences, 9 Yanvarya 29, 460000 Orenburg, Russia
| | - Ishen N. Besaliev
- Federal Scientific Center of Biological Systems and Agrotechnology of the Russian Academy of Sciences, 9 Yanvarya 29, 460000 Orenburg, Russia
| | - Alexander A. Panfilov
- Federal Scientific Center of Biological Systems and Agrotechnology of the Russian Academy of Sciences, 9 Yanvarya 29, 460000 Orenburg, Russia
| | - Viktoriya A. Kryuchkova
- N.V. Tsitsin Main Botanical Garden of Russian Academy of Sciences, Botanicheskaya 4, 127276 Moscow, Russia
| | - Alexander A. Gulevich
- All-Russia Research Institute of Agricultural Biotechnology, Timiryazevskaya 42, 127550 Moscow, Russia
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Sissons M. Durum Wheat Products-Recent Advances. Foods 2022; 11:foods11223660. [PMID: 36429252 PMCID: PMC9689131 DOI: 10.3390/foods11223660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/01/2022] [Accepted: 11/08/2022] [Indexed: 11/18/2022] Open
Abstract
Durum wheat is widely used in various products, including long and short dried pasta, fresh and sheeted pasta, couscous, bulgur and baked bread [...].
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Affiliation(s)
- Mike Sissons
- NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia
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Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods 2022. [PMCID: PMC9601503 DOI: 10.3390/foods11203208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.
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