DURUM WHEAT (TRITICUM DURUM) BIOFORTIFICATION IN IRON AND DEFINITION OF QUALITY PARAMETERS FOR THE INDUSTRIAL PRODUCTION OF PASTA – A REVIEW
Keywords:Biofortification, Iron, Durum wheat, Pasta, Wheat flour
The biofortification, process of nutrients creation for food crops, provides a sustainable strategy for rural populations in developing countries. Crops are created for greater levels of micronutrients, by using conventional and transgenic breeding methods. Recent studies provide evidence that biofortification is a promising strategy to combat nutritional deficits. Being a basic and common food of the population of developing countries, the flour got a significant attention as appropriate matrix for biofortification.