Preiti Giovanni, Calvi Antonio, Giuffrè Angelo Maria, Badagliacca Giuseppe, Virzì Nino, Bacchi Monica
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy.
CREA-Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, 95024 Acireale, Italy.
Foods. 2022 Aug 6;11(15):2359. doi: 10.3390/foods11152359.
The cultivation of wheat has been part of the evolution of human civilisation since ancient times. Wheat breeding has modified some of its characteristics to obtain improved varieties with high production potential that better meet the demands of the bread and pasta industry. Even today, there are still old varieties, landraces, adapted to particular environments. They are still cultivated in some areas because of the interest shown by the market in typical bakery products expressing the cultural heritage of local communities. The aim of this work was to evaluate the bio-agronomic and bakery characteristics of four modern genotypes, one old cultivar and two landraces of wheat typically grown in Calabria (Southern Italy). The experiment was carried out over two years in two different locations, during which the main bio-agronomic and quality traits related to bread making aptitude were detected. A marked difference was found between the landraces and the other genotypes in both agronomic and technological characteristics. Despite the higher protein and gluten content, landraces were found to have a significantly lower gluten index.
自古以来，小麦种植就是人类文明发展的一部分。小麦育种改变了其一些特性，以获得具有更高生产潜力的改良品种，从而更好地满足面包和面食行业的需求。即使在今天，仍有适应特定环境的古老品种，即地方品种。由于市场对表达当地社区文化遗产的特色烘焙产品感兴趣，它们仍在一些地区种植。这项工作的目的是评估在卡拉布里亚（意大利南部）典型种植的四种现代基因型、一个古老品种和两个地方品种小麦的生物农艺学和烘焙特性。该实验在两个不同地点进行了两年，在此期间检测了与面包制作能力相关的主要生物农艺学和品质性状。在农艺学和技术特性方面，地方品种与其他基因型之间存在显著差异。尽管地方品种的蛋白质和麸质含量较高，但麸质指数却显著较低。
