Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread.

In recent years, the growth of tetraploid Sicilian wheat landraces has been arousing increasing interest. In this study, eighteen local genotypes of Triticum turgidum subsp. turgidum, belonging to the groups 'Bufala', 'Ciciredda', 'Bivona' and 'Paola', and two cultivars of Triticum turgidum subsp. durum (the old variety 'Bidì', and a more recent variety 'Simeto') were assessed for the characteristics of the grain and bread-making performance of their flours and doughs, as well as the quality of the loaves. The grain of the twenty genotypes came from a field trial conducted during 2018-2019 in south-eastern Sicily. The main commercial features of the grain (thousand kernel weight and hectolitre weight), including the defects (starchy, black pointed and shrunken kernels), were determined. The wholemeal flours and doughs obtained from the grain of each genotype were evaluated for the main technological quality (physico-chemical and rheological characteristics), and processed into loaves, whose main quality indices (volume, height, weight, moisture and porosity) were assessed. The results from such analyses allowed the authors to evaluate the genotypes' bread-making suitability. In particular, for the grain characteristics, hectolitre weight varied from 68.23 ('Bufala Rossa Lunga 01') to 77.43 ('Bidì 03') kg/hL, passing through the typical values for common and durum wheat. Among the grain defects, the black point defect was absent in all the grain samples, except for that of 'Bufala Nera Corta 01' (2%). Dry gluten content varied from 6.22 to 10.23 g/100 g, and sedimentation test values were low or medium-low, with values ranging from 22 to 35 mL. Amylase activity was low and highly variable among the genotypes, with the maximum value observed for 'Bufala Rossa Corta b01' (509 s). The doughs evidenced a poor quality for bread making with alveograph values of W ranging from 12 to 145 (10-4 × Joule) and thus the volume of the loaves varied from 346.25 cm3 of 'Bivona' and 'Ciciredda' to 415.00 cm3 of 'Bufala Rossa Lunga'. A Tandem Cluster Analysis was conducted on a set of all the response variables. The Hierarchical Cluster Analysis was initially run. A five-cluster solution identified three clusters further segmented and two single branches. Overall, the study highlighted the possibility of using some of these landraces alone for the production of traditional breads locally appreciated or together with other ingredients for the production of crumbly baked goods such as substitutes for bread and biscuits.

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.

Genetic and Morpho-Agronomic Characterization of Sicilian Tetraploid Wheat Germplasm.

Cereal landraces are a very valuable resource in contemporary agriculture. A renewed focus for breeding purposes could ameliorate some negative consequences of modern agriculture and conventional breeding, such as the loss of genetic diversity. One strategy combining molecular genotyping and characterization of morpho-agronomic traits related to productivity is proposed to assess a group of tetraploid wheat landraces named Bufala, historically cultivated in the mountain areas of Sicily and characterized by adaptability in terms of cold tolerance, ability to grow in marginal soils, weed competitiveness and resistance to diseases. A total of 55 SSR molecular markers were used to detect patterns of diversity in 30 rivet and durum wheat genotypes. Furthermore, phenotyping was then conducted for 8 morpho-agronomic traits. Discriminant analysis of principal components (DAPC), STRUCTURE and phylogenetical analysis allowed to identify three groups, two of them genetically close and including both Bufala and Bufala-related rivet landraces. To the third group, old and more recent durum wheat varieties, constituting the outgroup, were assigned. Clustering was confirmed by Principal Component Analysis (PCA). Finally, a correlation analysis showed that Bufala genotypes are characterized by lower ear density, major ear length and later earing time compared with the other studied genotypes. The levels of diversity and population structure could be an important contribution to parent selection in tetraploid wheat breeding programs, as well as to germplasm conservation and management.