Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat
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ArticleLanguage: English Publication details: Amsterdam (Netherlands) : Elsevier, 2016.Subject(s): Online resources:
In:
Field Crops Research v. 186, p. 157-165Summary: Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region,where is used for the preparation of diverse food products, including pasta and bread. The effects ofdrought and heat stresses on grain morphology, grain composition (protein, iron and zinc micronutrients),processing and pasta and bread-making quality in durum wheat varieties were analyzed. The resultsrevealed significant differences among the genotypes, as well as unique responses to the environmentalstresses. Micronutrients concentration (iron and zinc), processing and pasta-making quality was favoredby drought but not by heat stress. Overall, the durum wheat lines showed inferior values for breadvolume compared to the bread-wheat checks. However, some durum genotypes in specific environmenthad almost the same performance. To develop durum wheat cultivars with similar bread-making qualityto that of bread wheat, it is necessary to achieve a better balance of tenacity and extensibility. Thedevelopment of durum lines with good bread-making quality could increase the commercial value ofthis crop.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | Available |
Peer review
Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region,where is used for the preparation of diverse food products, including pasta and bread. The effects ofdrought and heat stresses on grain morphology, grain composition (protein, iron and zinc micronutrients),processing and pasta and bread-making quality in durum wheat varieties were analyzed. The resultsrevealed significant differences among the genotypes, as well as unique responses to the environmentalstresses. Micronutrients concentration (iron and zinc), processing and pasta-making quality was favoredby drought but not by heat stress. Overall, the durum wheat lines showed inferior values for breadvolume compared to the bread-wheat checks. However, some durum genotypes in specific environmenthad almost the same performance. To develop durum wheat cultivars with similar bread-making qualityto that of bread wheat, it is necessary to achieve a better balance of tenacity and extensibility. Thedevelopment of durum lines with good bread-making quality could increase the commercial value ofthis crop.
Global Wheat Program
Genetic Resources Program
Text in english
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