Impact of processing methods on the rheological and mineral profiles of end products from traditional and novel durum wheat (Triticum turgidum spp. durum) genotypes

Abstract

To face climate change and ensure food security, particularly in vulnerable regions like the Mediterranean, it is essential to identify drought-tolerant, nutrient-rich durum wheat varieties. This study investigated the impact of processing methods on the rheological, technological, and nutritional properties of grain, flour and pasta from novel and traditional durum wheat genotypes. Two novel drought-tolerant genotypes, LcyE A⁻B^- and Svevo 1BL.1RS, and their wild-type controls, Kronos and Svevo, were evaluated. Traditional semolina milling was compared with an innovative micronization and air separation system for semi-integral flour production. Significant genotypic variation in grain elemental composition was observed, with LcyE A⁻B^- exhibiting superior accumulation of essential nutrients, especially Fe, Mo, Ca, Mn, and Zn. Rheological and technological analyses revealed that coarse fractions, due to bran presence, generally exhibited lower gluten quality and altered dough behaviour compared to semolina. Notably, the 1BL.1RS translocation, while potentially beneficial for drought tolerance, negatively impacted gluten strength in Svevo 1BL.1RS, but did not compromise kernel hardness. Indeed, grain hardness values remained within or above the range for high-quality semolina production. Pasta quality assessments indicated that semolina pasta generally displayed better firmness, while coarse fraction pasta had reduced stickiness and improved bulkiness due to bran's water-retention capacity. Ionomic profiling showed that processing significantly influenced nutrient distribution, with LcyE A⁻B^- maintaining high Fe and Zn concentrations in coarse fraction flour, but not in semolina. Coarse fraction pasta generally exhibited higher nutrient levels, particularly Fe and Zn in both Svevo and LcyE A⁻B^-. These findings suggest that semi-integral flour production could be a viable strategy for improving the nutritional profile of pasta, especially when utilizing genotypes with enhanced nutrient accumulation. However, the success of this approach hinges on optimization of processing methods. This is particularly critical for genotypes like Svevo 1BL.1RS with gluten quality limitations. Future research should focus on refining milling and pasta-making techniques to maximize the technological and nutritional potential of these novel durum wheat lines while preserving their drought resilience.