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APPLICATION OF A DNA-BASED TEST TO DETECT ADULTERATION OF BREAD WHEAT IN PASTA

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Abstract:

ABSTRACT

The quality of pasta products is considered the highest if it is made from 100% durum wheat, as the texture of this product is firmer. This characteristic is determined by the hardness (texture) of the wheat grain. Durum wheat is considered genetically “very hard” as a result of having a deletion of two important genes which impart a degree of softness to common wheat; use of the latter can thus compromise the quality characteristics of pasta to some degree. An application of a qualitative test utilizing the polymerase chain reaction based on these genes was applied to DNA extracted from 20 commercially available pasta samples. The results indicate that common wheat is used in a number of pasta products, some of which do not show this as a listed ingredient.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2007.00118.x

Publication date: April 1, 2007

bsc/jfq/2007/00000030/00000002/art00008
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