Boukid Fatma, Folloni Silvia, Sforza Stefano, Vittadini Elena, Prandi Barbara
Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy.
Open Fields S.r.L., Collecchio, Parma, Italy.
Compr Rev Food Sci Food Saf. 2018 Jan;17(1):123-136. doi: 10.1111/1541-4337.12315. Epub 2017 Nov 7.
For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.
几个世纪以来，古老谷物养活了众多人口，但由于产量低，它们被弃用并被高产作物所取代。然而，目前消费者、农民和制造商对古老小麦和伪谷物重新产生了兴趣。单粒小麦、二粒小麦、斯佩尔特小麦和昆诺阿藜等古老小麦因其低肥料投入、高适应性和重要的遗传多样性而被重新纳入种植。伪谷物产品的新趋势也正在出现，它们大多因其营养功效而受到青睐，尤其是在无麸质市场。为了追求更健康的生活方式，以古老谷物为基础的食品业务不断增长，其产业化正通过两条途径进行，要么作为原料，要么作为功能性成分。本文通过关注成分特征和技术潜力来探讨这些谷物的特性。
