Author(s):
de Sousa, Telma ; Ribeiro, Miguel ; Sabença, Carolina ; Igrejas, Gilberto
Date: 2021
Persistent ID: http://hdl.handle.net/10362/142768
Origin: Repositório Institucional da UNL
Project/scholarship:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT;
info:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FBAA-AGR%2F29068%2F2017/PT;
Subject(s): Breadmaking; Celiac disease; Gluten; Triticum aestivum L; Triticum durum Desf; Wheat; Food Science; Microbiology; Health(social science); Health Professions (miscellaneous); Plant Science; SDG 2 - Zero Hunger
Description
POCI-01-0145-FEDER-029068
Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.
