What Makes Bread and Durum Wheat Different?

Bread / analysis Edible Grain Flour / analysis Plant Breeding Triticum
adaptation to environment bread wheat durum wheat grain quality traits interspecific crosses

Journal

Trends in plant science
ISSN: 1878-4372
Titre abrégé: Trends Plant Sci
Pays: England
ID NLM: 9890299

Informations de publication

Date de publication:
07 2021
Historique:
received: 10 09 2020
revised: 24 01 2021
accepted: 28 01 2021
pubmed: 23 2 2021
medline: 6 7 2021
entrez: 22 2 2021
Statut: ppublish

Résumé

Durum wheat (tetraploid) and bread wheat (hexaploid) are two closely related species with potentially different adaptation capacities and only a few distinct technological properties that make durum semolina and wheat flour more suitable for pasta, or bread and bakery products, respectively. Interspecific crosses and new breeding technologies now allow researchers to develop wheat lines with durum or bread quality features in either a tetraploid or hexaploid genetic background; such lines combine any technological properties of wheat with the different adaptation capacity expressed by tetraploid and hexaploid wheat genomes. Here, we discuss what makes bread and durum wheat different, consider their environmental adaptation capacity and the major quality-related genes that explain the different end-uses of semolina and bread flour and that could be targets for future wheat breeding programs.

Identifiants

DOI: 10.1016/j.tplants.2021.01.004 PMID: 33612402
pubmed: 33612402
pii: S1360-1385(21)00027-3
doi: 10.1016/j.tplants.2021.01.004
pii:
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

677-684

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Interests None declared by the authors.

Auteurs

Anna M Mastrangelo (AM)

CREA Research Centre for Cereal and Industrial Crops, Foggia, 71122, Italy.

Luigi Cattivelli (L)

CREA Research Centre for Genomics and Bioinformatics, Fiorenzuola d'Arda, 29017, Italy. Electronic address: luigi.cattivelli@crea.gov.it.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › What Makes Bread and Durum Wheat Different?
questionsmedicales.fr › Aliments et boissons › Aliments › Graines › Grains comestibles › What Makes Bread and Durum Wheat Different?
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › What Makes Bread and Durum Wheat Different?
questionsmedicales.fr › Technologie, industrie et agriculture › Agriculture › Production végétale › Amélioration des plantes › What Makes Bread and Durum Wheat Different?
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › What Makes Bread and Durum Wheat Different?