Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers

TL;DR

This study shows that hard hexaploid wheat developed using molecular markers can produce pasta with quality comparable to traditional durum wheat.

Contribution

Demonstrates the feasibility of using marker-assisted selection to develop hard hexaploid wheat for pasta production.

Findings

Some hard hexaploid lines showed protein content over 11.5% and gluten index above 90%.

Line SD 55 had acceptable cooking performance with minimal cooking loss.

Line SD 34 exhibited pasta characteristics most similar to durum wheat.

Abstract

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.

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