Durum wheat grain and pasta from locally-grown crops: a case-study on Saragolla (Triticum turgidum ssp. turanicum) and Senatore Cappelli (Triticum turgidum ssp. durum) wheats

Abstract

The ancient grains Senatore Cappelli and Saragolla are often used as raw material, generally in mixture, for the production of pasta, which represents one of the most consumed foods in Italy. Due to the wide employment of these wheats in cereal based foods, it was found interesting to get information on the nutritional value of food as widespread as pasta made by means of such wheats. In this study, long and short pasta samples produced from Saragolla and Senatore Cappelli were considered. Proximate chemical composition, starch digestibility and antioxidant compounds as well as cooking properties were studied. When the optimum cooking time is applied, pasta presents good sensory characteristics also thanks to the high protein content of raw material. Moreover, the employment of the durum whole meal in the pasta production, also guarantees a good level of bioactive compounds such as phenolic compounds.

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

“…Feeding of colon bioreactors during treatment was supplemented with 210 g/day (70 g, three times per day) of previously digested BYB or t-SB30 breads. According to dietary habits of many countries, the bread average daily dose is within 180 g–250 g ( 8 ). After bread feeding, 1 week of wash out was carried out.…”

“…Although the fermentation was historically used to extend shelf life, nowa days fermented foods have gained popularity because of their health-promoting benefits ( 6 ), including their potential relevance for the gut microbiota ( 7 ). Bread is a basic component of the human diet, with an estimated per capita daily consumption of 180–250 g ( 8 ). Roughly, bread counts for ca.…”

Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily

“…Senatore Cappelli is one of those ancient varieties and is the result of a genealogical selection from a North African landrace. It is characterised by a wide adaptability to organic farming in marginal areas and by an excellent content of proteins, dietary fibre, and antioxidants (Acquistucci et al, 2020;Dinelli et al, 2013) Therefore, attention was focussed on such a type of pasta, in the light of: its consumption being recommended by Mediterranean dietary guidelines (Bach-Faig et al, 2011); its cultural significance for and the representativeness of -the Italian and Sicilian traditional cuisine (Altamore et al, 2020); the importance of the organic DW (Triticum turgidum L subsp. durum (Desf.)…”

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

“…The demand for ancient grains in the global market has maintained strong growth and this trend is reflected in numerous scientific studies on the food applications of grains and seeds from ancient plant varieties [2,5,8]. Research papers or review articles on the use of the ancient wheat flours including ancient durum wheat genotypes, as well as pseudo-cereal flours as partial or total substitutes for common wheat flour in bakery goods, breakfast cereals, pasta, and even beverages have also been developed [9][10][11][12][13][14][15]. Starch is the primary component of cereal and pseudo-cereal flours, thus its functional properties such as gelatinization, pasting, and retrogradation affect processing flour quality and, in a consequence, the final quality of the starchy product.…”