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Nutritional value and end-use quality of durum wheat

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Abstract

Durum wheat (Triticum turgidum L.) is the only tetraploid species of wheat that has been used commercially and consumed as a food product in human diets. It is used in various ways for making several food products such as macaroni, pasta, spaghetti, semolina, couscous, and unleavened bread. Durum wheat is generally used for pasta making due to the sufficient amount of yellow pigment, protein content, and its gluten characteristic. The low molecular weight gluten subunit provides its extensibility. Durum wheat also has a high source of pro-vitamin A, antioxidants, carbohydrates, and non-starch polysaccharides. Due to anthocyanin and its antioxidant properties, it has been recognized as a healthy cereal crop and is recommended in the diet for those suffering from allergies, diabetes, and high blood cholesterol. The Glu-D1 locus is essential for the bread-making quality and in durum wheat it is absent. Efforts have been made by transferring the Glu-D1 locus to improve bread-making quality. Nutritional and end-use qualities are the two key determinants of durum products.

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  1. Department of Genetics-Plant Breeding and Biotechnology, Dr. K. S. Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur, 173101, India

    Pooja Saini, Harneet Kaur, Vikrant Tyagi, H. S. Dhaliwal & Imran Sheikh

  2. Central Sericulture Research and Training Institute (CSRTI), Jammu and Kashmir, 192121, India

    Pawan Saini

  3. Department of Food Technology, Dr. K. S. Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur, 173101, India

    Naseer Ahmed

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Correspondence to Imran Sheikh.

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Communicated by M. Taylor.

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Saini, P., Kaur, H., Tyagi, V. et al. Nutritional value and end-use quality of durum wheat. CEREAL RESEARCH COMMUNICATIONS 51, 283–294 (2023). https://doi.org/10.1007/s42976-022-00305-x

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