A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy)

Abstract

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.

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

“…In recent decades, the food industry has focused on bakery products, both sweet [1][2][3][4][5][6][7][8][9][10][11][12][13][14] and savoury or similar bread products [15][16][17][18][19][20][21][22][23]. The bakery product market has changed together with modern society and the consequent objective of food industry to meet the consumer's requests in relation to their hedonic and health expectations [24].…”