Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality

Abstract

Wheat (Triticum aestivum L.) belonging to one of the most diverse and substantial families, Poaceae, is the principal cereal crop for the majority of the world’s population. This cereal is polyploidy in nature and domestically grown worldwide. Wheat is the source of approximately half of the food calories consumed worldwide and is rich in proteins (gluten), minerals (Cu, Mg, Zn, P, and Fe), vitamins (B-group and E), riboflavin, niacin, thiamine, and dietary fiber. Wheat seed-storage proteins represent an important source of food and energy and play a major role in the determination of bread-making quality. The two groups of wheat grain proteins, i.e., gliadins and glutenins, have been widely studied using SDS-PAGE and other techniques. Sustainable production with little input of chemicals along with high nutritional quality for its precise ultimate uses in the human diet are major focus areas for wheat improvement. An expansion in the hereditary base of wheat varieties must be considered in the wheat breeding program. It may be accomplished in several ways, such as the use of plant genetic resources, comprising wild relatives and landraces, germplasm-assisted breeding through advanced genomic tools, and the application of modern methods, such as genome editing. In this review, we critically focus on phytochemical composition, reproduction growth, types, quality, seed storage protein, and recent challenges in wheat breeding and discuss possible ways forward to combat those issues.

Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects

“…The micro- and macro-nutrient amounts were measured because of their great nutritional importance ( Khalid et al., 2023 ) and for their healthy beneficial effects such as antioxidant, anti-cancer, and anti-viral properties ( Welch and Graham, 2004 ; Hansch and Mendel, 2009 ; Abbaspour et al., 2014 ). Furthermore, there is a common belief that ancient wheats contain a higher amount of these minerals ( Shewry et al., 2016 ; Lovegrove et al., 2020 ; Shewry et al., 2020 ).…”

Enhancing the Efficiency of Rice Harvesting: A Study on the Design and Evaluation of Ripper Type Rice Harvesters

“…The evaluation of fuel consumption (fu) needed to run a changed engine is believed to be influenced by specific energy. The fuel usage is measured using the methodology outlined by Ran Yan and Shuaian Wang [23]. Subsequently, the power demand is determined using the equation proposed by Khine Myat Swe et al [24], as seen in Equation 4:…”

Edible black ant Smith (Carebara vidua) as human food – A systematic review

“…cockroaches) (Table 6). In addition, the amount of protein (per 100 g) in edible black ant Smith (different parts of body) is higher than the protein value of several commonly consumed protein sources from plant and animal origins such as soybean (39.90 g/100 g), mung beans (31.7 g/100 g), bamboo shoot (28.90 g/100 g), cauliflower (24.2 g/100 g), cabbage (16.40 g/100 g), wheat flour (8.09-13.00 g/100 g), beef (19.59-22.97 g/100 g), pork (16.89-27.70 g/100 g), poultry (21.47-23.96 g/100 g), egg (10.94-11.75 g/100 g), and fish (15.00-24.00 g/100 g) (Chakravorty et al, 2016;Rehman et al, 2016;Abraha et al, 2018;Hammuel et al, 2019;Orkusz, 2021;Khalid et al, 2023;Meenakumari et al, 2023) (Figure 10). The excellent protein source of Carebara vidua exhibited remarkable ability to replace the plant protein with insect protein than mammals (Deroy et al, 2015).…”

“…Furthermore, the essential amino acids such as lysine, threonine, and tryptophan are commonly present in a very small amount in the protein of cereal (i.e. wheat flour), which is known as staple diets in many countries (Orkusz, 2021;Khalid et al, 2023). The high lysine content of the edible insects indicates that they have a very high potential and may be supplemented for daily diet to enrich diets.…”