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Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity
Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary populat...
Autores principales: | , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871435/ https://www.ncbi.nlm.nih.gov/pubmed/35205972 http://dx.doi.org/10.3390/foods11040495 |
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author | Spaggiari, Marco Marchini, Mia Calani, Luca Dodi, Rossella Di Pede, Giuseppe Dall’Asta, Margherita Scazzina, Francesca Barbieri, Andrea Righetti, Laura Folloni, Silvia Ranieri, Roberto Dall’Asta, Chiara Galaverna, Gianni |
author_facet | Spaggiari, Marco Marchini, Mia Calani, Luca Dodi, Rossella Di Pede, Giuseppe Dall’Asta, Margherita Scazzina, Francesca Barbieri, Andrea Righetti, Laura Folloni, Silvia Ranieri, Roberto Dall’Asta, Chiara Galaverna, Gianni |
author_sort | Spaggiari, Marco |
collection | PubMed |
description | Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotypes as possible to allow the crop to genetically adapt over the years in relation to specific pedoclimatic conditions. The objective of this study was to assess the nutritional, chemical and sensory qualities of three different breads obtained using different organic EP flours, produced following a traditional sourdough process and compared to a commercial wheat cultivar bread. Technological parameters, B-complex vitamins, microelements, dietary fibre and phenolic acids were determined in raw materials and final products. Flours obtained by EPs showed similar characteristics to the commercial wheat cultivar flour. However, significant differences on grain technological quality were found. The breads were comparable with respect to chemical and nutritional qualities. Overall, the sensory panellists rated the tasted breads positively assigning the highest score to those produced with EPs flours (6.75–7.02) as compared to commercial wheat cultivar-produced bread (cv. Bologna, 6.36). |
format | Online Article Text |
id | pubmed-8871435 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88714352022-02-25 Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity Spaggiari, Marco Marchini, Mia Calani, Luca Dodi, Rossella Di Pede, Giuseppe Dall’Asta, Margherita Scazzina, Francesca Barbieri, Andrea Righetti, Laura Folloni, Silvia Ranieri, Roberto Dall’Asta, Chiara Galaverna, Gianni Foods Article Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotypes as possible to allow the crop to genetically adapt over the years in relation to specific pedoclimatic conditions. The objective of this study was to assess the nutritional, chemical and sensory qualities of three different breads obtained using different organic EP flours, produced following a traditional sourdough process and compared to a commercial wheat cultivar bread. Technological parameters, B-complex vitamins, microelements, dietary fibre and phenolic acids were determined in raw materials and final products. Flours obtained by EPs showed similar characteristics to the commercial wheat cultivar flour. However, significant differences on grain technological quality were found. The breads were comparable with respect to chemical and nutritional qualities. Overall, the sensory panellists rated the tasted breads positively assigning the highest score to those produced with EPs flours (6.75–7.02) as compared to commercial wheat cultivar-produced bread (cv. Bologna, 6.36). MDPI 2022-02-09 /pmc/articles/PMC8871435/ /pubmed/35205972 http://dx.doi.org/10.3390/foods11040495 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Spaggiari, Marco Marchini, Mia Calani, Luca Dodi, Rossella Di Pede, Giuseppe Dall’Asta, Margherita Scazzina, Francesca Barbieri, Andrea Righetti, Laura Folloni, Silvia Ranieri, Roberto Dall’Asta, Chiara Galaverna, Gianni Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title | Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title_full | Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title_fullStr | Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title_full_unstemmed | Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title_short | Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity |
title_sort | evolutionary wheat populations in high-quality breadmaking as a tool to preserve agri-food biodiversity |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871435/ https://www.ncbi.nlm.nih.gov/pubmed/35205972 http://dx.doi.org/10.3390/foods11040495 |
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