NDLI: Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

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Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

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Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Carrubba, Alessandra Comparato, Andrea Labruzzo, Andrea Muccilli, Serena Giannone, Virgilio Spina, Alfio
Description	Country affiliation: Italy Author Affiliation: Carrubba A ( Dept. of Agriculture and Forest Sciences, Univ. of Palermo, Viale delle Scienze, 90128, Palermo, Italy. alessandra.carrubba@unipa.it.); Comparato A ( Dept. of Agriculture and Forest Sciences, Univ. of Palermo, Viale delle Scienze, 90128, Palermo, Italy.); Labruzzo A ( Dept. of Agriculture and Forest Sciences, Univ. of Palermo, Viale delle Scienze, 90128, Palermo, Italy.); Muccilli S ( Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024, Acireale (Catania), Italy.); Giannone V ( Dept. of Agriculture and Forest Sciences, Univ. of Palermo, Viale delle Scienze, 90128, Palermo, Italy.); Spina A ( Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024, Acireale (Catania), Italy.)
Abstract	The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high -amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice.
File Format	HTM / HTML
ISSN	00221147
Issue Number	9
Journal	Journal of Food Science
Volume Number	81
e-ISSN	17503841
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-09-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

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Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

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