MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04404nab|a22005297a|4500 |
| 001 - CONTROL NUMBER |
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| control field |
66304 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230622215904.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
20231s2023||||mx |||p|op||||00||0|eng|d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
2296-861X (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.3389/fnut.2023.1059078 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Frankin, S. |
| 9 (RLIN) |
31036 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
New flavors from old wheats : |
| Remainder of title |
exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc. |
Frontiers Media S.A., |
| Date of publication, distribution, etc. |
2023. |
| Place of publication, distribution, etc. |
Switzerland : |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Open Access |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Introduction: During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes. Methods: Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers. Results: Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists. Discussion: The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 591 ## - CATALOGING NOTES |
|---|
| Affiliation |
González Santoyo, H.I. : Not in IRS staff list but CIMMYT Affiliation |
| 591 ## - CATALOGING NOTES |
|---|
| Affiliation |
Velazquez Luna, C. : Not in IRS staff list but CIMMYT Affiliation |
| 591 ## - CATALOGING NOTES |
|---|
| Affiliation |
Cervantes Lopez, J.F. : Not in IRS staff list but CIMMYT Affiliation |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Amino acids |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
4464 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flavour compounds |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
31037 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hard wheat |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1142 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Organic acids |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
29157 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Whole grain flour |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
31038 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cna’ani, A. |
| 9 (RLIN) |
31039 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bonfil, D.J. |
| 9 (RLIN) |
10091 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tzin, V. |
| 9 (RLIN) |
31040 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nashef, K. |
| 9 (RLIN) |
10142 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Degen, D. |
| 9 (RLIN) |
31041 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Simhon, Y. |
| 9 (RLIN) |
31042 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baizerman, M. |
| 9 (RLIN) |
31043 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ibba, M.I. |
| Field link and sequence number |
001711897 |
| 9 (RLIN) |
5836 |
| Miscellaneous information |
Global Wheat Program |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
González Santoyo, H.I. |
| 9 (RLIN) |
3747 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Velazquez Luna, C. |
| 9 (RLIN) |
31044 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cervantes Lopez, J.F. |
| 9 (RLIN) |
31045 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ogen, A. |
| 9 (RLIN) |
31046 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Goldberg, B.Z. |
| 9 (RLIN) |
31047 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shahal Abbo |
| 9 (RLIN) |
31048 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ben-David, R. |
| 9 (RLIN) |
10188 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Frontiers in Nutrition |
| Related parts |
v. 10, art. 1059078 |
| Place, publisher, and date of publication |
Switzerland : Frontiers Media S.A., 2023 |
| International Standard Serial Number |
2296-861X |
| 856 1# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Open Access through DSpace |
| Uniform Resource Identifier |
https://hdl.handle.net/10883/22623 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Suppress in OPAC |
No |
| Source of classification or shelving scheme |
Dewey Decimal Classification |