Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials
Peter R. Shewry, Fred Brouns, Jack Dunn, Jessica Evans, Amanda Burridge, Antoine H. P. America, L. J. W. Gilissen, Zsuzsan A. M. Proos-Huijsmans, Jan Philip van Straaten, Daisy Jonkers, P. A. Lazzeri, Jane L. Ward, Alison Lovegrove
Abstract
Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat.