Protein subunit

Biotechnology

Cultivar

Grain quality

Glutenin

Agronomy

Biology

Gene

Trait

Epistemology

Philosophy

Falling Number

Programming language

Gluten

Quality (philosophy)

Computer science

Food science

Biochemistry

Journal of the Science of Food and Agriculture

Following the boom in durum wheat breeding, ancient wheat disappeared from the human diet and old durum wheat varieties were replaced by what is believed to be their better versions: higher yielding modern varieties grown in high‐input systems. Breeders have worked intensely ever since to improve the quality of durum wheat traits – mainly gluten subunit alleles – to obtain superior technological quality in the main durum wheat end products (first pasta and then bread) but conflicts about predicting their quality still exist. This is because quality is neither governed by one trait alone nor conditioned by a single controllable factor. This review discusses the evolution of wheat varieties from ancient to old, and then modern durum wheat in terms of agronomy, genetics, technological, and end‐product qualities. Environmental effects will not be discussed. Moving from ancient to modern durum wheat varieties, grain yield increased, grain protein concentration decreased, and gluten strength and dough toughness improved, ameliorating the quality of pasta but decreasing the durum wheat versatility. © 2018 Society of Chemical Industry

From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality