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Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites



Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites



Journal of Agricultural and Food Chemistry 55(9): 3312-3318



The aim of this work was to evaluate the analysis of DNA microsatellites for the detection of soft wheat (Triticum aestivum L.) in semolina and durum wheat bread (prepared from Triticum turgidum L. var. durum). The results enabled selection of an efficient D-genome-specific repetitive DNA sequence to detect common wheat in semolina and breads by qualitative PCR with a threshold of 3 and 5%, respectively, lowered to 2.5% by real-time PCR. This is of major importance for checking during production of some typical products recently awarded the European Protected Designation of Origin (PDO) mark such as Altamura bread, which should not contain soft wheat flour. The feasibility of quantification of common wheat adulteration in semolina using real-time PCR was also demonstrated.

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Accession: 013237501

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PMID: 17394336

DOI: 10.1021/jf063383e


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