Journal of Food, Agriculture and Environment




Vol 16, Issue 2,2018
Online ISSN: 1459-0263


Old and new common wheat (Triticum aestivum L.) varieties in organic zero-input: connecting agronomic, microorganism, phytochemical and bread sensory characteristics


Author(s):

Paola Migliorini 1, Luisa Torri 1, Anne Whittaker 2, Valentina Moschini 2, Stefano Benedettelli 2, Giorgio Masoero 3*

Recieved Date: 2018-02-10, Accepted Date: 2018-03-30

Abstract:

On aim to connect phytochemical traits as related with bread sensory features, Italian Old varieties and one Modern variety of common wheat (Triticum aestivum L.) were compared in a framework taut to develop Micro Organism Consortium (MOC) under organic agriculture managements. Almost all the agronomic traits distinguished the Modern from the Old Italian varieties: reduced plant height, root weight, yield and lodging but increased harvest, tillering, and weeds attacks. Polyphenols in the modern variety Blasco were significantly lower than in the old varieties, Andriolo and Gentil Rosso but addition of MOC factor raised the content. The MOC factor dramatically modified the phytochemical traits, which in turn concurred to give the sensorial characteristics of the Old Wheat varieties Bread (OWB) to the Modern Wheat varieties Bread (MWB). A multivariate data elaboration highlighted some relationships between the classes of secondary components and the OWB scores, judged as favourable (polyphenols, bound flavonoids) or adverse (flavonoids, tannins, total anthocyans). Italian wheat varieties enhanced excellent bakery properties, based on the secondary compounds variation and strengthened by MOC factor modifications.

Keywords:

Old wheat varieties, micro-organism consortium, phytochemicals, bread sensor


Journal: Journal of Food, Agriculture and Environment
Year: 2018
Volume: 16
Issue: 2
Category: Food and Health
Pages: 22-27


Full text for Subscribers
Information:

Note to users

The requested document is freely available only to subscribers / registered users with an online subscription to this Journal. If you have set up a personal subscription to this title please enter your user name and password (https://www.wflpublisher.com/Pages/subscription-procedure). All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, visit the site https://www.wflpublisher.com/Journal. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :