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Durum Wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta – A review

Inês Maria Pataco, Mara Palma Mourinho, Karliana Oliveira, Cátia Santos, João Pelica, Isabel P. Pais, José Cochicho Ramalho, António Eduardo Leitão, Paula Scotti Campos, Fernando Cebola Lidon, Fernando Henrique Reboredo and Maria Fernanda Pessoa.


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.

Key words: Biofortification, Durum wheat, Iron, Pasta, Wheat flour

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