A synoptic overview of durum wheat production in the Mediterranean region and processing following the European Union requirements

Fernando José Cebola Lidon, Ana Sofia Almeida, Ana Lúcia Monteiro Durão Leitão, Maria Manuela Silva, Nuno Pinheiro, Benvindo Maçãs, Rita Costa

Research output: Contribution to journalReview articlepeer-review

6 Citations (Scopus)

Abstract

Cereals are a group of cultivated plants belonging to the grass family that produces grains rich in starch with specific dough properties. These grains are easily harvested, due to the structure and, if under appropriate storage, the mature seeds preserve its qualities and nutritional value for a long time. The gradual shift to a steady-production based agriculture has been the main driving force behind the domestication of wheat, namely durum wheat. The world durum wheat steady-production, which prevails in the Mediterranean region, is mostly used in the production of pasta, yet the quality definition requires the control of fungal phytopathogens, industrial unit operations and additives applications. This paper reviews some aspects of durum wheat production and industrial processing, further considering phytopathogenic infections and the application of food additives.
Original languageEnglish
Pages (from-to)693-705
JournalEmirates Journal of Food and Agriculture
Volume26
Issue number8
DOIs
Publication statusPublished - Aug 2014

Keywords

  • Durum wheat production
  • Food additives
  • Industrial processing of pasta
  • Phytopathogens

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