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Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat.

Food research international (Ottawa, Ont.) - 1 Feb 2021

Ruisi Paolo, Ingraffia Rosolino, Urso Valeria, Giambalvo Dario, Alfonzo Antonio, Corona Onofrio, Settanni Luca, Frenda Alfonso S

Abstract excerpt

Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work...

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PMID: 33648257
DOI: 10.1016/j.foodres.2020.110029

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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