The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights

The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes—‘Margherito’, ‘Perciasacchi’, and ‘Russello’—for organic pasta production, compared to the national variety ‘Cappelli’. Significant variations in particle size distribution were found, with ‘Russello’ exhibiting...

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Bibliographic Details
Main Authors: Rosalia Sanfilippo, Nicolina Timpanaro, Michele Canale, Salvatore Moscaritolo, Margherita Amenta, Maria Allegra, Martina Papa, Alfio Spina
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
tetraploid wheats old landraces
organic semolina
technological performance
antioxidant activity
phenolic compounds
high-quality pasta
Online Access:https://www.mdpi.com/2304-8158/14/12/2050
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https://www.mdpi.com/2304-8158/14/12/2050

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