Nutritional and health care aspects of several flours with different rheological proprieties

This study conducted a three-year field trial to evaluate the composition of gluten proteins in wheat and cell proliferation before and after partial digestion. First year, free polyphenols in 18 ancient durum wheat flours showed higher FPC, TPC, and flavonoid levels, enhancing DPPH scavenging compared to subsequent seasons. Partial digestion resulted in high-molecular-weight (HMW) proteins breaking down into smaller peptides, with significant overall protein reductions, varying among gluten proteins and subunits. The gliadins to glutenins ratio remained high with minor fluctuations. Second year, bound polyphenols and flavonoids decreased, leading to lower antioxidant activity and DPPH scavenging ability. The protein profile of 16 ancient durum wheat types demonstrated minimal changes from the previous year, though overall protein levels declined without significantly impacting gluten and HMW-GS ratios. An increase in ω-gliadin coincided with a decrease in LMW-GS, influencing the gliadins/glutenins and HMW-GS/LMW-GS ratios. Following partial digestion, the second year's wheat varieties presented reduced HMW-GS and LMW-GS bands, contrasting with the first year's results. The effects of partial digestion on gliadins/glutenins and HMW-GS/LMW-GS ratios varied, often showing a decline. Third year, polyphenol and flavonoid levels in wheat flour remained stable, with polyphenols primarily combined and a slight increase in antioxidant activity. The protein profiles of 22 ancient wheat samples varied, mainly displaying low molecular weight glutenin subunits (LMW-GS). Notable changes in gluten protein composition were observed, including a decrease in high molecular weight glutenin subunits (HMW-GS) and ω-gliadins or reduced LMW-GS, while protein degradation post-digestion persisted. The total protein content decreased from the first to the third year but was higher than in the second year. Post-digestion protein levels fell, yet ancient wheat varieties consistently showed higher protein content than the modern variety Claudio. Ratios of gluten and its subunits, indicative of dough rheological properties (e.g., gliadin/glutenin and HMW-GS/LMW-GS), typically matched historical ranges.