| Titre : | Ancient Caucasian wheats: a contribution for sustainable diets and food diversity (2022) |
| Auteurs : | F. Nocente ; E. Galassi ; F. Taddei ; C. Natale ; L. Gazza |
| Type de document : | Article |
| Dans : | Foods (vol. 11, n. 9, May 2022) |
| Article en page(s) : | p. 1-10 |
| Langues : | Anglais |
| Langues du résumé : | Anglais |
| Catégories : |
Catégories principales 06 - AGRICULTURE. FORÊTS. PÊCHES ; 6.4 - Production Agricole. Système de ProductionThésaurus IAMM VARIETE ; BIODIVERSITE ; DURABILITE ; CEREALE ; BLE ; PRODUCTION AGRICOLE ; SYSTEME DE PRODUCTION ; PRODUIT REGIONAL ; CEREALICULTURE ; ITALIE |
| Résumé : | Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta. |
| Cote : | En ligne |
| URL / DOI : | https://doi.org/10.3390/foods11091209 |
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