The 10,000-Year Success Story of Wheat!

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Sep 28

PMID 34574233

Citations 33

Authors

Telma de Sousa

Miguel Ribeiro

Carolina Sabenca

Gilberto Igrejas

Affiliations

Soon will be listed here.

Abstract

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 ( L.) and tetraploid wheat ( 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.

Citing Articles

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