Статті в журналах: "Ancient wheat"

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Malalgoda, Ohm, and Simsek. "Celiac Antigenicity of Ancient Wheat Species." Foods 8, no. 12 (December 12, 2019): 675. http://dx.doi.org/10.3390/foods8120675.

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Ancient grains have gained renewed interest in the last few years due to their perceived nutritional benefits. The goal of this study was to examine the presence of celiac epitopes in different ancient grains and determine differences in the gliadin protein profile of such grains. To investigate celiac epitopes, an untargeted mass spectrometric method was used, and the gliadin protein profile was studied using reverse phase-HPLC. Our findings show that celiac epitopes can be detected in wheat-related ancient grains, such as einkorn, emmer, and Kamut, indicating that these ancient grains have the potential to elicit the immune response associated with celiac disease. Additionally, the results showed that the gliadin protein composition is significantly different between ancient grain species, which could result in varying functional properties in end-use applications.

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Csákvári, Edina, Melinda Halassy, Attila Enyedi, Ferenc Gyulai, and József Berke. "Is Einkorn Wheat (Triticum monococcum L.) a Better Choice than Winter Wheat (Triticum aestivum L.)? Wheat Quality Estimation for Sustainable Agriculture Using Vision-Based Digital Image Analysis." Sustainability 13, no. 21 (October 29, 2021): 12005. http://dx.doi.org/10.3390/su132112005.

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Einkorn wheat (Triticum monococcum L. ssp. monococcum) plays an increasingly important role in agriculture, promoted by organic farming. Although the number of comparative studies about modern and ancient types of wheats is increasing, there are still some knowledge gaps about the nutritional and health benefit differences between ancient and modern bread wheats. The aim of the present study was to compare ancient, traditional and modern wheat cultivars—including a field study and a laboratory stress experiment using vision-based digital image analysis—and to assess the feasibility of imaging techniques. Our study shows that modern winter wheat had better yield and grain quality compared to einkorn wheats, but the latter were not far behind; thus the cultivation of various species could provide a diverse and sustainable agriculture which contributes to higher agrobiodiversity. The results also demonstrate that digital image analysis could be a viable alternate method for the real-time estimation of aboveground biomass and for predicting yield and grain quality parameters. Digital area outperformed other digital variables in biomass prediction in relation to drought stress, but height and Feret’s diameter better correlated with yield and grain quality parameters. Based on these results we suggest that the combination of various vision-based methods could improve the performance estimation of modern and ancient types of wheat in a non-destructive and real-time manner.

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Nocente, Francesca, Elena Galassi, Federica Taddei, Chiara Natale, and Laura Gazza. "Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity." Foods 11, no. 9 (April 21, 2022): 1209. http://dx.doi.org/10.3390/foods11091209.

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Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta.

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Škrobot, Dubravka, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, and Miroslav Hadnađev. "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread." Foods 11, no. 23 (December 5, 2022): 3927. http://dx.doi.org/10.3390/foods11233927.

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The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

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5

Fu, Hao, and N. P. Goncharov. "Endemic wheats of China as resources for breeding." Genetičnì resursi roslin (Plant Genetic Resources), no. 25 (2019): 11–25. http://dx.doi.org/10.36814/pgr.2019.25.01.

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Aim. To present the wheat endemics of China as source material for breeding and historical heritage. Results and Discussion. Wheat in China is the second most widely distributed cereal crop after rice. It is cultivated in China from the extreme northern border to the southern one, at altitudes from 154 m below sea level to 4450 m above sea level. The Chinian wheat is originated from South-West and West Asia and has a history of more than 2.8 thousand years. Since ancient times, the wheat species have been grown in China: bread (Triticum aestivum L.), compactum (T. compactum Host), polonicum (T. polonicum L.), turgidum (T. turgidum L.), durum (T. durum Desf.), turanian (T. turanicum Jakubz.). The Chinese ancient bread wheats are of interest for breeders because presence among them of early ripening, multi-flowering with the grain number in a spikelet up to 7-8 and in the ear up to 90-100, drought and winter hardy, resistant to powdery mildew and leaf rust; forms with good crossability with rye and Aegilops species. Among the endemic Chinese wheat, an important place belongs to the Chinese Spring variety which played an outstanding role in wheat genetics; super dwarfs Tom Pouce and Tibetan Dwarf; three-grain wheat, in which 3 grains are formed in one flower; Charklyk ancient wheat – a boneless form of polonicum wheat; dwarf blue wheat turgidum – with a strong waxy coating; Taigu-Male-Sterile Wheat – with gene male sterility; a wheats having species and subspecies status: wheat of Petropavlovskyi – Triticum petropavlovskyi Udacz. et Migusch.; Tibetan wheat – T. spelta L. ssp. tibetanum (Shao) N.P. Gontsch comb. nov .; Yunnan wheat – T. spelta L. ssp. yunnanse (King ex S.L. Chen) N.P. Gontsch comb. nov. The origin and genetic characteristics of China's endemic wheats are discussed. Conclusions. China's wheat endemics need careful study and conservation as a reserve of valuable genes and their complexes for breeding, and as an embodiment of the history, culture, talent and work of the people who created them, and an integral part of human cultural heritage.

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6

Pourazari, F., G. Vico, P. Ehsanzadeh, and M. Weih. "Contrasting growth pattern and nitrogen economy in ancient and modern wheat varieties." Canadian Journal of Plant Science 95, no. 5 (September 2015): 851–60. http://dx.doi.org/10.4141/cjps-2014-260.

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Pourazari, F., Vico, G., Ehsanzadeh, P. and Weih, M. 2015. Contrasting growth pattern and nitrogen economy in ancient and modern wheat varieties. Can. J. Plant Sci. 95: 851–860. Nutrient availability, especially nitrogen (N) availability, is a limiting factor for crop production in many regions of the world. Modern crop varieties often produce high yields under high resource availability, whereas ancient varieties are expected to have characteristics more suitable under low resource availability. To test this expectation, we compared the growth and N use efficiency (NUE) of some varieties of ancient hulled wheat, Triticum turgidum spp. dicoccum, and modern free-threshing wheat, T. aestivum and T. turgidum spp. durum. The wheats were grown under different nutrient fertilization (F) levels in two contrasting environments (field in Iran and outdoor growth container in Sweden). Grain yield was significantly higher in modern varieties than in ancient varieties, regardless of fertilization level. In contrast, N uptake efficiency (i.e., mean N in the plant during the main growth period over N in the initial seed grain) and grain N concentration were generally higher in the ancient varieties. Nitrogen use efficiency, defined as the ratio of the grain N content to the sown seed N content, was higher in the ancient varieties only at lower nutrient supply, because in modern varieties higher nutrient supply resulted in a marked increase in NUE through greatly enhanced grain-specific N efficiency (grain yield per mean plant N content during the main growth period). The modern varieties also showed greater fertilization responses in above-ground biomass and leaf area than ancient varieties. The results are relevant in the context of wheat breeding for nutrient use efficiency.

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7

Spisni, Enzo, Veronica Imbesi, Elisabetta Giovanardi, Giovannamaria Petrocelli, Patrizia Alvisi, and Maria Chiara Valerii. "Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones." Nutrients 11, no. 12 (November 26, 2019): 2879. http://dx.doi.org/10.3390/nu11122879.

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Although ancient, heritage, and modern wheat varieties appear rather similar from a nutritional point of view, having a similar gluten content and a comparable toxicity linked to their undigested gluten peptide, whenever the role of ancient end heritage wheat grains has been investigated in animal studies or in clinical trials, more anti-inflammatory effects have been associated with the older wheat varieties. This review provides a critical overview of existing data on the differential physiological responses that could be elicited in the human body by ancient and heritage grains compared to modern ones. The methodology used was that of analyzing the results of relevant studies conducted from 2010 through PubMed search, by using as keywords “ancient or heritage wheat”, “immune wheat” (protein or peptides), and immune gluten (protein or peptides). Our conclusion is that, even if we do not know exactly which molecular mechanisms are involved, ancient and heritage wheat varieties have different anti-inflammatory and antioxidant proprieties with respect to modern cultivars. It is, therefore, reasonable to assume that the health proprieties attributed to older cultivars could be related to wheat components which have positive roles in the modulation of intestinal inflammation and/or permeability.

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8

Nuzhnaya, T. V., S. V. Veselova, G. F. Burkhanova, and I. V. Maksimov. "Primary search for new sources of effective resistance in representatives of the genus Triticum L. against Stagonospora nodorum Berk." Biomics 14, no. 3 (2022): 227–33. http://dx.doi.org/10.31301/2221-6197.bmcs.2022-17.

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In the last decade, works have appeared that propose the use of wheat susceptibility genes to the pathogen Stagonospora nodorum Berk. (Snn) as molecular markers for marker-based selection. Relationships in the pathosystem "wheat - S. nodorum" are carried out according to the "gene-for-gene" type in mirror image, i.e. the interaction of necrotrophic effectors of the fungus SnTox with the products of host susceptibility genes Snn leads to the development of the disease. The work studied the interactions of SnToxA-Tsn1 and SnTox1-Snn1, which play an important role in the development of Septoria nodorum blotch in soft and hard wheats. Using gene-specific primers for the Tsn1 and Snn1 susceptibility genes, PCR diagnostics of samples of polyploid wheat species of the genus Triticum and ancient varieties of T. aestivum from the PGR VIR collection for resistance to Stagonospora nodorum was carried out. Both dominant alleles of the Tsn1 and Snn1 genes were found in the tetraploid wheat T. durum x-46 and two ancient spring cultivars Selkirk and Salamouni. The dominant allele of the Snn1 gene was found in four studied ancient varieties of common wheat of winter and spring types of development. Primary screening of 12 accessions from the PGR VIR collection revealed two resistant accessions among tetraploid wheat species T. militinae k-59942 and T. timopheevii k-58666 and three resistant varieties of hexaploid wheat T. aestivum with winter development type Mironovskaya 808, Amelio and Susquehanna. These accessions are a promising source for gene introgression into cultivated wheats and material for breeding new wheat varieties.

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9

Cooper, Raymond. "Re-discovering ancient wheat varieties as functional foods." Journal of Traditional and Complementary Medicine 5, no. 3 (July 2015): 138–43. http://dx.doi.org/10.1016/j.jtcme.2015.02.004.

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10

Biel, Wioletta, Anna Jaroszewska, Sławomir Stankowski, Magdalena Sobolewska, and Jagoda Kępińska-Pacelik. "Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains." European Food Research and Technology 247, no. 6 (March 29, 2021): 1525–38. http://dx.doi.org/10.1007/s00217-021-03729-7.

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AbstractThe chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

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Sparkes, D. L. "Are ‘ancient wheat species’ more adapted to hostile environments than modern bread wheat?" South African Journal of Plant and Soil 27, no. 4 (January 2010): 331–33. http://dx.doi.org/10.1080/02571862.2010.10640003.

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12

Shewry, Peter R. "Do ancient types of wheat have health benefits compared with modern bread wheat?" Journal of Cereal Science 79 (January 2018): 469–76. http://dx.doi.org/10.1016/j.jcs.2017.11.010.

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13

Glémin, Sylvain, Celine Scornavacca, Jacques Dainat, Concetta Burgarella, Véronique Viader, Morgane Ardisson, Gautier Sarah, Sylvain Santoni, Jacques David, and Vincent Ranwez. "Pervasive hybridizations in the history of wheat relatives." Science Advances 5, no. 5 (May 2019): eaav9188. http://dx.doi.org/10.1126/sciadv.aav9188.

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Cultivated wheats are derived from an intricate history of three genomes, A, B, and D, present in both diploid and polyploid species. It was recently proposed that the D genome originated from an ancient hybridization between the A and B lineages. However, this result has been questioned, and a robust phylogeny of wheat relatives is still lacking. Using transcriptome data from all diploid species and a new methodological approach, our comprehensive phylogenomic analysis revealed that more than half of the species descend from an ancient hybridization event but with a more complex scenario involving a different parent than previously thought—Aegilops mutica, an overlooked wild species—instead of the B genome. We also detected other extensive gene flow events that could explain long-standing controversies in the classification of wheat relatives.

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Sofi, Francesco, Anne Whittaker, Anna Maria Gori, Francesca Cesari, Elisabetta Surrenti, Rosanna Abbate, Gian Franco Gensini, Stefano Benedettelli, and Alessandro Casini. "Effect of Triticum turgidum subsp. turanicum wheat on irritable bowel syndrome: a double-blinded randomised dietary intervention trial." British Journal of Nutrition 111, no. 11 (February 13, 2014): 1992–99. http://dx.doi.org/10.1017/s000711451400018x.

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The aim of the present study was to examine the effect of a replacement diet with organic, semi-whole-grain products derived from Triticum turgidum subsp. turanicum (ancient) wheat on irritable bowel syndrome (IBS) symptoms and inflammatory/biochemical parameters. A double-blinded randomised cross-over trial was performed using twenty participants (thirteen females and seven males, aged 18–59 years) classified as having moderate IBS. Participants received products (bread, pasta, biscuits and crackers) made either from ancient or modern wheat for 6 weeks in a random order. Symptoms due to IBS were evaluated using two questionnaires, which were compiled both at baseline and on a weekly basis during the intervention period. Blood analyses were carried out at the beginning and end of each respective intervention period. During the intervention period with ancient wheat products, patients experienced a significant decrease in the severity of IBS symptoms, such as abdominal pain (P< 0·0001), bloating (P= 0·004), satisfaction with stool consistency (P< 0·001) and tiredness (P< 0·0001). No significant difference was observed after the intervention period with modern wheat products. Similarly, patients reported significant amelioration in the severity of gastrointestinal symptoms only after the ancient wheat intervention period, as measured by the intensity of pain (P= 0·001), the frequency of pain (P< 0·0001), bloating (P< 0·0001), abdominal distension (P< 0·001) and the quality of life (P< 0·0001). Interestingly, the inflammatory profile showed a significant reduction in the circulating levels of pro-inflammatory cytokines, including IL-6, IL-17, interferon-γ, monocyte chemotactic protein-1 and vascular endothelial growth factor after the intervention period with ancient wheat products, but not after the control period. In conclusion, significant improvements in both IBS symptoms and the inflammatory profile were reported after the ingestion of ancient wheat products.

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Sakr, Nachaat. "In vitro analysis of Fusarium head blight resistance in ancient Syrian wheats (Triticum sp.)." Indian Journal of Agricultural Sciences 90, no. 2 (March 16, 2020): 283–86. http://dx.doi.org/10.56093/ijas.v90i2.99002.

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Assessment of Fusarium head blight (FHB) resistance in ancient wheat (Triticum sp.) cultivars is crucial for disease management. To update our knowledge, in vitro resistance in two ancient Syrian bread and durum wheat cultivars with known resistance to four Fusarium species was investigated at Plant Protection Lab., Damascus under Atomic Energy Commission of Syria during 2019. Three criteria involved in a Petri-dish test were compared on wheat plants. Cultivar differences at seedlings stage after inoculation with a set of 16 Fusarium isolates relative to the controls were detected. Standardized area under disease progress curve (AUDPCstandard) did differentiate the two wheat cultivars; however, seed germination rate reduction and coleoptile length reduction did not. Inter- and intraspecific differences were observed in pathogenicity of four Fusarium species toward wheat plants. Less AUDPCstandard was related to greater FHB disease-type I and -type II resistance previously generated under controlled conditions. In vitro data confirmed artificial head and floral inoculations in which the bread wheat cultivar was less affected to FHB infection than durum wheat. The ancient Syrian wheat plants may be introduced into wheat breeding programs because of their resistance to FHB.

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Marcussen, T., S. R. Sandve, L. Heier, M. Spannagl, M. Pfeifer, K. S. Jakobsen, B. B. H. Wulff, et al. "Ancient hybridizations among the ancestral genomes of bread wheat." Science 345, no. 6194 (July 17, 2014): 1250092. http://dx.doi.org/10.1126/science.1250092.

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Jan, Moudryacute, Konvalina Petr, Stehno Zdeněk, Capouchovaacute Ivana, and Moudryacute Jr Jan. "Ancient wheat species can extend biodiversity of cultivated crops." Scientific Research and Essays 6, no. 20 (September 19, 2011): 4273–80. http://dx.doi.org/10.5897/sre11.928.

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18

Зверев, С. В., О. В. Политуха, М. Ш. Бегеулов, И. Д. Байда, Н. В. Меркурьев, С. К. Темирбекова, and Ю. В. Афанасьева. "Groats from new varieties of ancient types of wheat." Food processing industry, no. 3 (March 2, 2023): 26–30. http://dx.doi.org/10.52653/ppi.2023.3.3.005.

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Пшеница спельта (T. spelta L.) является древним, почти исчезнувшим из культуры видом. Ныне возделывается в ограниченном количестве в Астории (Испания), в Баварии (ФРГ), Австрии, Швейцарии и Бельгии. Полба – одна из самых древних зерновых колосовых культур, связанных с шумерской, вавилонской, древнеиудейской и древнегреческой цивилизациями. Интерес к полбе и спельте возрастает, как к экологически чистым видам, превосходящим широко распространенную в мировом земледелии мягкую пшеницу по содержанию белка, клетчатки, витаминов группы В и минеральных веществ. В настоящее время в странах Западной Европы и США усилился интерес к пленчатым пшеницам – полбе и спельте. Появились сведения, что использование их в пищу снижает риск сердечно-сосудистых и некоторых онкологических заболеваний, что объясняют бÓльшим содержанием в ней клетчатки, чем в муке других видов пшеницы. Определены технологические характеристики зерна сортов полбы Руно, Греммэ, Греммэ 2У, сорта спельты Алькоран и перспективного сортообразца Знамение, сортообразца твердой пшеницы Победа 70 и тургидной пшеницы сорта Каныш. Оценена возможность их использования в производстве целой и дробленой крупы, получаемой методом абразивного шлифования. Очевидно, что с ростом времени шлифования по мере удаления поверхностного слоя выход мучки будет увеличиваться и, соответственно, снижаться выход крупы. На показатели существенное влияние оказывает стекловидность зерна – чем она выше, тем больше выход целой и дробленой крупы. Показатели выхода целой и дробленой крупы из зерна полбы сорта Греммэ 2У сопоставимы с показателями сорта Греммэ и тургидной пшеницы сорта Каныш и превосходят другие изученные сорта. Лабораторные испытания сортов спельты Алькоран, Знамение (пленчатая), полбы Греммэ 2У на целесообразность их использования в крупяном производстве показали явное превосходство сорта Греммэ 2У над ранее включенным в Государственный реестр селекционных достижений сортом полбы Руно, а также сортом спельты Алькоран и перспективным сортообразцом Знамение. Spelled wheat (T. Spelta L.) is an ancient species that has almost disappeared from cultivation. Now it is cultivated in limited quantities in Astoria (Spain), Bavaria (Germany), Austria, Switzerland and Belgium. Spelled is one of the most ancient grain crops associated with the Sumerian, Babylonian, ancient Jewish and ancient Greek civilizations. Interest in spelt and spelt is growing as an environmentally friendly species that surpasses common wheat in world agriculture in terms of protein, fiber, B vitamins and minerals. At present, in the countries of Western Europe and the USA, interest in filmy wheat – spelled and spelled has increased. Evidence has emerged that their use in food reduces the risk of cardiovascular and some cancers, which is explained by the higher content of fiber in it than in flour of other types of wheat. The technological characteristics of spelled varieties Runo, Gremme, Gremme 2U, spelled variety Alkoran and promising variety Znamenie, durum wheat variety Pobeda 70 and turgid wheat variety Kanysh were determined. The possibility of their use in the production of whole and crushed cereals obtained by abrasive grinding is evaluated. It is obvious that with an increase in the grinding time, as the surface layer is removed, the flour yield will increase and, accordingly, the grit yield will decrease. The indicators are significantly affected by the vitreousness of the grain – the higher it is, the greater the yield of whole and crushed cereals. The indicators of the yield of whole and crushed cereals from the spelled grain of the Gremme 2U variety are comparable with those of the Gremme variety and turgid wheat of the Kanysh variety and are superior to other studied varieties. Laboratory tests of spelled varieties Alkoran, Znameniye (chaffy), spelled Gremme 2 U, on the expediency of their use in cereal production showed a clear superiority of the variety Gremme 2 U, over the Runo spelled variety previously included in the State Register of Breeding Achievements, as well as the spelled variety Alkoran and promising variety sample Znamenie.

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Cicero, Arrigo, Federica Fogacci, Maddalena Veronesi, Elisa Grandi, Giovanni Dinelli, Silvana Hrelia, and Claudio Borghi. "Short-Term Hemodynamic Effects of Modern Wheat Products Substitution in Diet with Ancient Wheat Products: A Cross-Over, Randomized Clinical Trial." Nutrients 10, no. 11 (November 4, 2018): 1666. http://dx.doi.org/10.3390/nu10111666.

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Recent evidence suggests that bioactive compounds isolated from cereals and legumes could exert some metabolic and vascular effects in humans. Due to the recent identification of a non-specific lipid transfer protein (nsLTP2) in wheat with antioxidant and anti-inflammatory activity, we aimed to comparatively test the hemodynamic and metabolic effects of ancient wheat foodstuffs (made of organic KAMUT® khorasan wheat) or modern wheat ones, made of a mixture of organic modern commercial durum (T. durum) varieties and soft wheat (T. aestivum), with different nsLTP2 content. Thus, we carried out a randomized, cross-over clinical trial on 63 non-diabetic healthy volunteers (aged 40–70 years) with systolic blood pressure (SBP) 130–139 mmHg and/or diastolic blood pressure (DBP) 85–90 mmHg (pre-hypertensive/borderline high pressure subjects). Each treatment period lasted four weeks. After ancient wheat foodstuffs intake, subjects experienced a significant improvement in triglycerides (−9.8% vs. baseline and −14.5% versus modern wheat), fasting plasma glucose (−4.3% versus baseline and −31.6% versus modern wheat), diurnal SBP (−3.1% vs. baseline and –30.2% vs. modern wheat) and nocturnal SBP (−3.2% vs. baseline and −36.8% vs. modern wheat), and pulse volume change (+4.2% vs. baseline and +2.3% vs. modern wheat) (p < 0.05 vs. baseline and versus modern wheat foodstuffs intake). Therefore, our findings show that substituting modern wheat products in diet with ancient wheat ones, might exert a mild improvement in 24-h SBP and endothelial reactivity in pre-hypertensive healthy subjects.

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Hewel, Charlotte, Julia Kaiser, and Jan Linke. "Of Wheat and Men: Changes in Genetic Markers for Celiac Disease Over Time." Genomics and Computational Biology 4, no. 2 (March 15, 2018): 100044. http://dx.doi.org/10.18547/gcb.2018.vol4.iss2.e100044.

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In the recent past, sequencing of ancient human genomes has become increasingly common, leading to an immense amount of data to be explored. For this study we focused on comparing a set of ancient individuals with modern populations on behalf of markers for celiac disease. We analyzed a panel of 64 SNPs related to this disease, trying to detect changes in allele frequencies between ancient and modern individuals. We hope to make a contribution to the subject of genetic health throughout human history.

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21

Balážová, Kristýna, Jan Chyba, Jitka Kumhálová, Jiří Mašek, and Stanislav Petrásek. "Monitoring of Khorasan (Triticum turgidum ssp. Turanicum) and Modern Kabot Spring Wheat (Triticum aestivum) Varieties by UAV and Sensor Technologies under Different Soil Tillage." Agronomy 11, no. 7 (June 30, 2021): 1348. http://dx.doi.org/10.3390/agronomy11071348.

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Khorasan wheat (Triticum turgidum ssp. turanicum (Jakubz.)) is an ancient tetraploid spring wheat variety originating from northeast parts of Central Asia. This variety can serve as a full-fledged alternative to modern wheat but has a lower yield than modern varieties. It is commonly known that wheat growth is influenced by soil tillage technology (among other things). However, it is not known how soil tillage technology affects ancient varieties. Therefore, the main objective of this study was to evaluate the influence of different soil tillage technologies on the growth of the ancient Khorasan wheat variety in comparison to the modern Kabot spring wheat (Triticum aestivum) variety. The trial was arranged in six small plots, one half of which was sown by the Khorasan wheat variety and the other half of which was sown by the Kabot wheat variety. Three soil tillage methods were used for each cultivar: conventional tillage (CT) (20–25 cm), minimum tillage (MTC) with a coulter cultivator (15 cm), and minimization tillage (MTD) with a disc cultivator (12 cm). The soil surface of all of the variants were leveled after tillage (harrows & levelling bars). An unmanned aerial vehicle with multispectral and thermal cameras was used to monitor growth during the vegetation season. The flight missions were supplemented by measurements using the GreenSeeker hand-held sensor and plant and soil analysis. The results showed that the Khorasan ancient wheat was better suited the conditions of conventional tillage, with low values of bulk density and highvalues of total soil porosity, which generally increased the nutritional value of the yield in this experimental plot. At the same time, it was found that this ancient wheat does not deplete the soil. The results also showed that the trend of developmental growing curves derived from different sensors was very similar regardless of measurement method. The sensors used in this study can be good indicators of micronutrient content in the plant as well as in the grains. A low-cost RGB camera can provide relevant results, especially in cases where equipment that is more accurate is not available.

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Temirbekova, S. K., M. S. Begeulov, Y. V. Afanasyeva, N. V. Merkuriev, I. I. Sardarova, and N. Y. Rebouh. "Using the adaptive potential of plants in creating varieties from ancient wheat species." Khleboproducty 31, no. 9 (2022): 48–51. http://dx.doi.org/10.32462/0235-2508-2022-31-9-48-51.

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The object of research was the ancient types of wheat: winter spelled and naked spring spelled. On the basis of ancient types of wheat, the country's only winter spelled variety Alkoran, as well as the world's only naked spelled variety Gremme 2U, have been created. Varieties are adaptive, resistant to abiotic and biotic stress factors of a certain region. They form a sufficient yield with high biochemical and fairly satisfactory physical and chemical indicators of grain, are characterized by absolute immunity to powdery mildew, rust types and enzyme-mycosis depletion of seeds. Due to the high content of protein, essential fatty acids, fiber, minerals, antioxidants, the grain of ancient wheat can serve as a valuable raw material for improving the technologies for the production of food products for dietary and therapeutic purposes, which is especially important for strengthening immunity.

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23

Sereti, Vasileia, Athina Lazaridou, Costas G. Biliaderis, and Soultana Maria Valamoti. "Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach." Foods 10, no. 4 (April 7, 2021): 789. http://dx.doi.org/10.3390/foods10040789.

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In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.

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24

Jorgensen, Rick Dean, Haoran Gao, Rajsri Raghunath, Shivam Chandra, Amanda Noble, Eric Olson, Perry KW Ng, and Venugopal Gangur. "Comparison of salt-soluble wheat allergens in a mouse model vs. known human wheat allergens: evidence from durum and ancient wheats." Journal of Immunology 208, no. 1_Supplement (May 1, 2022): 49.05. http://dx.doi.org/10.4049/jimmunol.208.supp.49.05.

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Abstract Wheat allergies are among the major types of food allergies that are potentially life-threatening because of anaphylaxis. Monitoring changes to wheat allergens in novel wheat lines/genotypes is critical to prevent inadvertent introduction of potentially hyper-allergenic varieties from genetic modification. Nonetheless, validated methods for this purpose are unavailable at present. We have previously described a mouse model of wheat allergy using salt-soluble protein extract (SSPE) from durum wheat. As a proof-of-concept study, here we tested the hypothesis that wheat allergens in this mouse model will be identical to those reported for human wheat allergy. We created a mini plasma bank using hyper-IgE immune plasma obtained from Balb/cJ female mice (n=20) that had been sensitized with durum-SSPE along with alum adjuvant followed by repeated booster intraperitoneal injections with SSPE alone. Using hyper-IgE plasma we optimized an IgE-Western Blot (IgEWB) method to identify allergens present in SSPEs from durum wheat and an ancient tauschii wheat. The IgE-binding allergenic bands present in raw and boiled/reduced SSPEs from durum and tauschii wheats were sequenced using LC-MS/MS method. The most abundant allergens were identified and compared with a human wheat allergen database. There were 13 allergens present in durum-SSPE, of which 6 were present only in raw extract, 2 were present only in boiled/reduced extract, and 5 were present in both. There were 10 allergens present in tauschii-SSPE, of which 7 were present only in raw extract, and 3 were present in both raw and boiled/reduced extract. Between durum and tauschii wheats, 14 allergens were present in this mouse model, of which 10 are human wheat allergens. Supported by USDA/NIFA, MSU

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Dapčević-Hadnađev, Tamara, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, and Miroslav Hadnađev. "Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread." Foods 11, no. 24 (December 9, 2022): 3985. http://dx.doi.org/10.3390/foods11243985.

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This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.

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Kulathunga, Jayani, Bradley L. Reuhs, Steve Zwinger, and Senay Simsek. "Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat." Foods 10, no. 4 (April 2, 2021): 761. http://dx.doi.org/10.3390/foods10040761.

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Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differences (p < 0.05) were observed in kernel quality traits, such as test weight, 1000 kernel weight, and kernel hardness, compared to hard red spring wheat. The results of the chemical composition revealed that hulled wheats were characterized by significantly lower (p < 0.05) protein and higher (p < 0.05) crude fat contents compared to whole wheat flour of hard red spring wheat. Among hulled wheats, total dietary fiber content was highest in emmer, followed by einkorn and spelt. In conclusion, the whole wheat flour of einkorn, emmer, and spelt used in this study differ from hard red spring wheat in their kernel quality and chemical composition.

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27

Shewry, Peter R., and Sandra Hey. "Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?" Journal of Cereal Science 65 (September 2015): 236–43. http://dx.doi.org/10.1016/j.jcs.2015.07.014.

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28

Bordoni, Alessandra, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari, and Veronica Valli. "Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat." International Journal of Food Sciences and Nutrition 68, no. 3 (October 28, 2016): 278–86. http://dx.doi.org/10.1080/09637486.2016.1247434.

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29

Barański, Marcin, Magdaléna Lacko-Bartošová, Ewa Rembiałkowska, and Lucia Lacko-Bartošová. "The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat." Agronomy 10, no. 5 (May 11, 2020): 673. http://dx.doi.org/10.3390/agronomy10050673.

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Анотація:

During the last decade older (ancient) wheat species, such as spelt (Triticum spelta L.), emmer (Triticum dicoccon Schrank), and einkorn (Triticum monococcum L.) have been recognised as an interesting option to increase the biodiversity of cultivated cereals. The aim of this study was to compare polyphenols content in the ancient species of cereals (including six accessions of spelt, four of emmer, and one of einkorn) cultivated in the three-year controlled plot experiment under organic management. It has been found that the content of almost all free and bound phenolic acids was significantly higher in einkorn than in emmer and spelt wheat species. Moreover, the concentrations of ferulic, p-coumaric, and caffeic acids in einkorn and emmer was higher in dry and very warm cultivation years. It is concluded that ancient wheat species, especially einkorn, could be an important source of phenolic acids in the human diet.

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30

Cankurtaran, Tekmile, and Nermin Bilgiçli. "Improvement of functional couscous formulation using ancient wheat and pseudocereals." International Journal of Gastronomy and Food Science 25 (October 2021): 100400. http://dx.doi.org/10.1016/j.ijgfs.2021.100400.

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31

Schmid, Rudolf, and Paul D. Peterson. "Stem Rust of Wheat: From Ancient Enemy to Modern Foe." Taxon 50, no. 4 (November 2001): 1295. http://dx.doi.org/10.2307/1224769.

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32

Dinu, Monica, Anne Whittaker, Giuditta Pagliai, Stefano Benedettelli, and Francesco Sofi. "Ancient wheat species and human health: Biochemical and clinical implications." Journal of Nutritional Biochemistry 52 (February 2018): 1–9. http://dx.doi.org/10.1016/j.jnutbio.2017.09.001.

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33

Kim, Minkoo. "Wheat in ancient Korea: a size comparison of carbonized kernels." Journal of Archaeological Science 40, no. 1 (January 2013): 517–25. http://dx.doi.org/10.1016/j.jas.2012.08.010.

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34

van der Veen, Marijke, and Carol Palmer. "Environmental Factors and the Yield Potential of Ancient Wheat Crops." Journal of Archaeological Science 24, no. 2 (February 1997): 163–82. http://dx.doi.org/10.1006/jasc.1996.0101.

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Romagosa, I., G. A. Slafer, and J. L. Araus. "Durum wheat and barley yields in antiquity estimated from 13C discrimination of archaeological grains: a case study from the Western Mediterranean Basin." Functional Plant Biology 26, no. 4 (1999): 345. http://dx.doi.org/10.1071/pp98141.

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This study develops a novel approach by which to estimate cereal yields in ancient times based on the 13C discrimination (Δ) of ancient grains. First, a yield model based on Δ in grains from modern durum wheat (Triticum durum Desf.) and barley (Hordeum vulgare L.) crops was developed using a wide range of genotypes and Mediterranean environments. For both crops, a strong positive linear regression between yield on a logarithmic basis and the Δ of grains (r2 = 0.72, 506 d.f. for durum wheat and r2 = 0.50, 316 d.f. for barley) was observed; the slope of the relationship was significantly higher for durum wheat than for barley. Initial estimates of yield were subsequently corrected from bibliographical data to take into consideration the two major differences between ancient and modern crops unaccounted for by the Δ of ancient samples: atmospheric CO2 levels and the harvest index ratio. As a case study, this method was used to obtain estimates of ancient yields of durum wheat and barley in two areas of the Western Mediterranean Basin (NE and SE Iberian Peninsula) using Δ data of grain samples from a number of archaeological sites. These sites dated from the beginning of agriculture in these areas (Neolithic Age, ca 7500 years before present (BP)) to the Middle Ages (ca 800 years BP). Our results show the absence of a marked trend in the yields of both durum wheat and barley, which seem to have remained relatively high from the Neolithic to the Middle Ages. The average values for the whole period (mean ± SD) were 1.61 ± 0.49 and 1.08 ± 0.25 Mg ha–1 for durum wheat and barley, respectively in the NE Iberian Peninsula, and 1.18 ± 0.48 and 0.97 ± 0.30 Mg ha–1, respectively, in SE Iberian Peninsula. These yield estimates are within the range indicated by the limited data (mostly from contemporary written sources) available for the Mediterranean Basin, and suggest relatively good growing conditions throughout the period studied, particularly in the NE Iberian Peninsula.

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Fiore, Mercati, Spina, Blangiforti, Venora, Dell’Acqua, Lupini, et al. "High-Throughput Genotype, Morphology, and Quality Traits Evaluation for the Assessment of Genetic Diversity of Wheat Landraces from Sicily." Plants 8, no. 5 (April 30, 2019): 116. http://dx.doi.org/10.3390/plants8050116.

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During the XX Century, the widespread use of modern wheat cultivars drastically reduced the cultivation of ancient landraces, which nowadays are confined to niche cultivation areas. Several durum wheat landraces adapted to the extreme environments of the Mediterranean region, are still being cultivated in Sicily, Italy. Detailed knowledge of the genetic diversity of this germplasm could lay the basis for their efficient management in breeding programs, for a wide-range range of traits. The aim of the present study was to characterize a collection of durum wheat landraces from Sicily, using single nucleotide polymorphisms (SNP) markers, together with agro-morphological, phenological and quality-related traits. Two modern cv. Simeto, Claudio, and the hexaploid landrace, Cuccitta, were used as outgroups. Cluster analysis and Principal Coordinates Analysis (PCoA) allowed us to identify four main clusters across the analyzed germplasm, among which a cluster included only historical and modern varieties. Likewise, structure analysis was able to distinguish the ancient varieties from the others, grouping the entries in seven cryptic genetic clusters. Furthermore, a Principal Component Analysis (PCA) was able to separate the modern testers from the ancient germplasm. This approach was useful to classify and evaluate Sicilian ancient wheat germplasm, supporting their safeguard and providing a genetic fingerprint that is necessary for avoiding commercial frauds to sustaining the economic profits of farmers resorting to landraces cultivation.

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Rotondi Aufiero, Vera, Anna Sapone, and Giuseppe Mazzarella. "Diploid Wheats: Are They Less Immunogenic for Non-Celiac Wheat Sensitive Consumers?" Cells 11, no. 15 (August 3, 2022): 2389. http://dx.doi.org/10.3390/cells11152389.

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Non-celiac wheat sensitivity (NCWS) is a clinical entity induced by the ingestion of gluten that leads to intestinal and/or extraintestinal symptoms, and is diagnosed when celiac disease and wheat allergy have been ruled out. In addition to gluten, other grains’ components, including amylase trypsin inhibitors (ATIs) and fermentable short-chain carbohydrates (FODMAPs), may trigger symptoms in NCWS subjects. Several studies suggest that, compared with tetraploid and hexaploid modern wheats, ancient diploid wheats species could possess a lower immunogenicity for subjects suffering from NCWS. This review aims to discuss available evidence related to the immunological features of diploid wheats compared to common wheats, and at outlining new dietary opportunities for NCWS subjects.

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Bocz, Ernő. "Beginning of a New Era in Hungarian Crop Production." Acta Agraria Debreceniensis, no. 9 (December 10, 2002): 87–100. http://dx.doi.org/10.34101/actaagrar/9/3566.

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The examination of Triticum monococcum, which was observed on an ancient region, and its ancient quality made me develop a new quality analysis system.The Triticum Monococcum frames the new standard of this ancient quality.The quality of diploidea – tetraploidea – hexaploidea series, which was arisen by the wheat poliploidization, gradually decreased. The quality of diploidea species diffuse around the standard.The micronutrient content of tetraploid species gradually decrease, the hexaploid species and the Triticum Aestuvum micronutrient content 20-70% less than the ancient quality’s.

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Racioppi, Marco, Maria Tartaglia, José María De la Rosa, Mauro Marra, Elisa Lopez-Capel, and Mariapina Rocco. "Response of Ancient and Modern Wheat Varieties to Biochar Application: Effect on Hormone and Gene Expression Involved in Germination and Growth." Agronomy 10, no. 1 (December 18, 2019): 5. http://dx.doi.org/10.3390/agronomy10010005.

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Agriculture has changed dramatically due to mechanization, new technologies, and the increased use of chemical fertilizers. These factors maximize production and reduce food prices, but may also enhance soil degradation. Sustainable agricultural practices include altering crop varieties and the use of soil amendments to increase production, improve irrigation, and more effectively use fertilizers. Ancient and modern durum wheat varieties have been shown to be tolerant to conditions caused by climate change and increase production. Biochar soil amendments have been reported to increase crop yields, soil fertility, and to promote plant growth. However, results are variable depending on biomass source, application conditions, and crop species. This study evaluates the crop response of two contrasting durum wheat varieties on an Eutric Cambisol amended with beech wood biochar. Wheat varieties used are Saragolla, an ancient variety traditionally used in Southern Italy, and Svevo, a widely used commercial variety. The effect of biochar soil amendment on the expression of genes involved in the germination of these two varieties of wheat was determined using RT-PCR. The content of hormones such as gibberellins (GAs), auxins (IAA), and abscisic acid (ABA) was determined. Results demonstrate that biochar had a stimulatory effect on the growth performances of Svevo and Saragolla cultivars at the molecular level. This correlated to the promoted transcription of genes involved in the control of plant development. Overall, the presence of biochar as soil amendment improved the germination rates of both varieties, but the ancient wheat cultivar was better suited to the Eutric Cambisol than the commercial variety. This trend was also observed in un-amended pots, which may indicate better adaptability of the ancient wheat cultivar to withstand environmental stress than the commercial variety.

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Fiore, Maria Carola, Sebastiano Blangiforti, Giovanni Preiti, Alfio Spina, Sara Bosi, Ilaria Marotti, Antonio Mauceri, Guglielmo Puccio, Francesco Sunseri, and Francesco Mercati. "Elucidating the Genetic Relationships on the Original Old Sicilian Triticum Spp. Collection by SNP Genotyping." International Journal of Molecular Sciences 23, no. 21 (November 2, 2022): 13378. http://dx.doi.org/10.3390/ijms232113378.

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Several Triticum species spread in cultivation in Sicily and neighboring regions over the centuries, which led to the establishment of a large genetic diversity. Many ancient varieties were widely cultivated until the beginning of the last century before being replaced by modern varieties. Recently, they have been reintroduced in cultivation in Sicily. Here, the genetic diversity of 115 and 11 accessions from Sicily and Calabria, respectively, belonging to Triticum species was evaluated using a high-density SNP array. Einkorn, emmer, and spelta wheat genotypes were used as outgroups for species and subspecies; five modern varieties of durum and bread wheat were used as references. A principal coordinates analysis (PCoA) and an unweighted pair group method with arithmetic mean (UPGMA) showed four distinct groups among Triticum species and T. turgidum subspecies. The population structure analysis distinguished five gene pools, among which three appeared private to the T. aestivum, T. turgidum subsp. Turgidum, and ‘Timilia’ group. The principal component analysis (PCA) displayed a bio-morphological trait relationship of a subset (110) of ancient wheat varieties and their wide variability within the T. turgidum subsp. durum subgroups. A discriminant analysis of principal components (DAPC) and phylogenetic analyses applied to the four durum wheat subgroups revealed that the improved varieties harbored a different gene pool compared to the most ancient varieties. The ‘Russello’ and ‘Russello Ibleo’ groups were distinguished; both displayed higher genetic variability compared to the ‘Timilia’ group accessions. This research represents a comprehensive approach to fingerprinting the old wheat Sicilian germplasm, which is useful in avoiding commercial fraud and sustaining the cultivation of landraces and ancient varieties.

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Gałkowska, Dorota, Teresa Witczak, and Mariusz Witczak. "Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties." Molecules 26, no. 22 (November 21, 2021): 7033. http://dx.doi.org/10.3390/molecules26227033.

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The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

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Mauger, Solène, Claire Ricono, Cendrine Mony, Vèronique Chable, Estelle Serpolay, Marine Biget, and Philippe Vandenkoornhuyse. "Differentiation of endospheric microbiota in ancient and modern wheat cultivar roots." Plant-Environment Interactions 2, no. 5 (October 2021): 235–48. http://dx.doi.org/10.1002/pei3.10062.

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Hospodarenko, Hrigorij, Volodymyr Novikov, Vitalii Kravchenko, and Ivan Ulianych. "Optimization of water-heat treatment when making flour from ancient wheat." Eastern-European Journal of Enterprise Technologies 5, no. 11 (95) (October 1, 2018): 37–44. http://dx.doi.org/10.15587/1729-4061.2018.143140.

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44

Maron, Lyza. "Sequencing of ancient wheat genomes opens a window into the past." Plant Journal 99, no. 2 (July 2019): 199–200. http://dx.doi.org/10.1111/tpj.14453.

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45

Di Loreto, Alessandro, Sara Bosi, Lidia Montero, Valeria Bregola, Ilaria Marotti, Rocco Enrico Sferrazza, Giovanni Dinelli, Miguel Herrero, and Alejandro Cifuentes. "Determination of phenolic compounds in ancient and modern durum wheat genotypes." ELECTROPHORESIS 39, no. 15 (April 18, 2018): 2001–10. http://dx.doi.org/10.1002/elps.201700439.

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46

Szczepanek, Małgorzata, Grzegorz Lemańczyk, Robert Lamparski, Edward Wilczewski, Radomir Graczyk, Rafał Nowak, and Piotr Prus. "Ancient Wheat Species (Triticum sphaerococcum Perc. and T. persicum Vav.) in Organic Farming: Influence of Sowing Density on Agronomic Traits, Pests and Diseases Occurrence, and Weed Infestation." Agriculture 10, no. 11 (November 19, 2020): 556. http://dx.doi.org/10.3390/agriculture10110556.

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Crop management should be determined to reintroduce ancient wheat. This study aimed to determine: i. the response of the yield of ancient wheat on sowing density; ii. the impact of sowing density on plant health, weed infestation and pest occurrence. Field experiments were carried out in Poland, on three organic farms. The factors were: (1) wheat species: Persian wheat (Triticum persicum Vav.) and Indian dwarf wheat (T. sphaerococcum Perc.), (2) sowing density (400, 500, and 600 grains m−2). Increasing the sowing density of T. sphaerococcum from 400 to 600 grains m−2 increases the grain yield and reduces the pest pressure (Oulema spp. and Aphididae). Sowing densities did not affect the severity of powdery mildew at stem elongation as well as root rot and eyespot at the development of fruit. At the highest sowing density, the leaf area with tan spot symptoms was the highest. The eyespot symptoms occurred more frequently and the damaged plant surface caused by Oulema spp. was larger on T. sphaerococcum. Persian wheat turned out to be more susceptible to weed infestation. Indian dwarf wheat and Persian wheat are useful for organic farming, and the sowing density should be 500 or 600 grains m−2 and 400 grains m−2, respectively.

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47

Saraswat, K. S. "Ancient crop economy of Harappans from Rohira, Punjab (C. 2,000 - 17,00 B.C.)." Journal of Palaeosciences 35, no. (1-3) (December 31, 1986): 32–38. http://dx.doi.org/10.54991/jop.1986.1503.

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This paper records the discovery of seven kinds of carbonized grains belonging to the Indian dwarf wheat, emmer wheat, hulled barley, naked barley, lentil, horse-gram and fenugreek from the habitational deposits of mature-Harappan culture dating back from C. 2,000 to 1,700 B.C. at an ancient mound in Rohira Village, distinct Sangrur, Punjab. The remains of emmer wheat (Triticum dicoccum) and fenugreek (Triginella foenum-grecum), both in the Mediterranean region and Central Asia, have been reported for the first time in the Harappan economy. The present finds further throw light on the crops cultivated by Harappans about 4,000 years age in the plains of Punjab in India.

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Kulathunga, Jayani, and Senay Simsek. "Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat." Journal of Cereal Science 104 (March 2022): 103420. http://dx.doi.org/10.1016/j.jcs.2022.103420.

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49

Marder, Michael, Valentina Kulagina-Yartseva, and Natalia Krotovskaya. "The Philosopher’s plant: An Intellectual Herbarium (Aristotle Wheat (chapter 2), Avicenna’s Celery (chapter 5))." Philosophical anthropology 7, no. 2 (2021): 48–84. http://dx.doi.org/10.21146/2414-3715-2021-7-2-48-84.

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The journal continues to publish translations of chapters of the book by the famous phenomenologist Michael Marder “The Philosopher’s Plants (An Intellectual Herbarium)”. Two of the twelve stories were chosen — “Aristotle's Wheat” and “Avicenna's Celery”. The author analyzes the views of the ancient philosopher Aristotle and the medieval Persian philosopher and physician Ibn Sina (Avicenna) on the nature of plants and their place in the diverse world of living beings, showing how the images of wheat and celery become an important part of their philosophical reflections. Marder emphasizes that the ancient scientists were alien to modern systems of biological classification. Each creation occupied its own niche and existed for a specific purpose. However, the contours of these teleologies were not at all what we imagine them to be. For example, for Aristotle, a noble man, a noble animal and a noble plant had more in common than two representatives of the same biological kingdom. In addition, the boundaries between them were quite shaky. A stupid person, unable to follow the strict principles of logic, was literally like a plant. Avicenna discovers in plants the “vegetable soul”, above which he puts the “animal soul”. He finds both of these levels in a person. Awareness of this totality is necessary, according to Avicenna, for genuine self-knowledge and, consequently, for the knowledge of God. The author of the book attempts to answer the question: what if the mixture of similar beings passing into and out of each other, characteristic of the ancient and medieval world, is not a fantastic fiction, but an insightful description of our transgenic present and future?

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50

Șerban, Larisa Rebeca, Adriana Păucean, Simona Maria Man, Maria Simona Chiş, and Vlad Mureşan. "Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review." Processes 9, no. 11 (November 10, 2021): 2008. http://dx.doi.org/10.3390/pr9112008.

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In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.

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