PASTA productsDURUM wheatSTARCH synthaseNUTRITIONAMYLOSEFood products that are high in fiber and low in glycemic impact are healthier. Amylose is a form of resistant starch that mimics dietary fiber when consumed. A durum wheat (Triticum durum) line was created that lacks starch synthase IIa (SS...
This berry contains the majority of the nutrients, and when used in the grinding process it allows the wheat to remain a viable source of nutrition. Primary Uses Durum wheat tends to be low in gluten. Gluten is a protein that has a number of different qualities, one of which is acting ...
interest in human nutrition, two prospects for development of the durum wheat sector were delineated: i) developing certified products (PGI, PDO and organic); ii) promoting production and processing technologies aimed at increasing the level of bioactive compounds in durum wheat grain and its by-...
assisted breeding to enhance grain quality and quantity of pasta wheat will benefit from the resources presented here. Furthermore, the durum sequence provides a fundamental tool to more effectively bridge and harness the allelic diversity present in wheat ancestors most of which remains largely ...
The main use of durum wheat (Triticum durum) is for pasta, and the end-product quality is related to the durum grain characteristics, which, in turn, are mainly determined not only by the genotype, but also by the environment (weather and nutrition) and crop management. Durum is generally...
Durum flour is also known as semolina flour or pasta wheat flour. Is durum flour better? It depends on what you are using it for. Durum flour is a high-protein flour that is commonly used for making pasta, couscous, and some breads, and is preferred for its firm and chewy texture. Ho...
Durum wheat (Triticum durumDesf.) is one of the major staple crops in the Mediterranean region. It is known for its unique properties such as hardness, yellow pigment and high protein content. Therefore, it is ideal for making pasta [1,2,3,4], couscous and burghul [2]. However, durum...
1.A durum wheat pasta comprising:a durum wheat semolina; andbran, wherein the bran originates from durum wheat caryopses having a bran coating,wherein the caryopses are subjected to sequential abrasion by a decortication machine that does not utilize a milling action in order to selectively ...
High protein content and a 'strong' gluten are required in durum wheat ( Triticum turgidum L. var. durum ) to process semolina into a suitable final pasta product. The variation in grain protein content and quality realized through breeding and the concomitant variation in biomass production and...
mutagenizing durum wheat grain to produce a mutagenized population of grain, wherein the durum wheat grain comprises a previously existing mutant durum SGP-A1 allele prior to mutagenizing, wherein the previously existing mutant durum SGP-A1 allele is not derived from a hexaploid wheat; b. growin...