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Article

Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.

Food chemistry - 1 Apr 2018

De Santis Michele Andrea, Kosik Ondrej, Passmore Diana, Flagella Zina, Shewry Peter R, Lovegrove Alison

Abstract excerpt

It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxylan content were observed but the modern varieties had higher...

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Identifiers

PMID: 29120786
DOI: 10.1016/j.foodchem.2017.09.143
PMCID: PMC5692191

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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