Agricultural and Biological Sciences
4 years ago

Old Durum Wheat Cultivars Show Superior Quality in High Temperatures

Foods
Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?
Francesco Giunta, Simona Bassu, Marina Mefleh, Rosella Motzo

Paper Summary

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Old durum wheat cultivars were compared to modern ones in field trials with high temperatures to see if they were better. Late sowing made the old cultivars less productive but with higher protein and weaker gluten. The differences were due to the ratio of certain proteins. Some old cultivars had similar dough strength to modern ones in high temperatures. More research is needed on the quality traits of old durum wheat cultivars.