Grain nutrient analysis of Canadian heritage and present day wheat varieties to develop healthy consumer grain based products

小麦(Triticum aestivum L.)是加拿大的一种主要农作物，种植面积超过800万公顷，大部分 在草原上。在加拿大，小麦年产量在2,000万至3,000万公吨之间，即 在农场门口价值50到60亿美元。小麦也是一种非常有营养的谷物，是一种主食 是全球人类饮食的组成部分。碳水化合物和蛋白质是小麦的主要成分 但它也是膳食纤维以及维生素和矿物质等微量营养素的良好来源。在最近 多年来，一些流行的饮食书籍将以小麦为基础的食物与肥胖和相关的慢性疾病联系在一起 疾病，如2型糖尿病和心血管疾病。流行饮食的一个主要论点 书中说，现代小麦品种的营养质量与人们消费的小麦品种有很大不同 祖父母和他们的父母。 拟议研究的主要目标是分析加拿大遗产和 在萨斯喀彻温大学同一地点进行重复试验的现代小麦品种 研究农场。为了进行有意义的比较，最早在1860年发布的36个品种(红色 FIFE)，然后每十年种植一次，直到2007年，在同一地点种植。两年来的粮食 采收将使用最先进的技术分析碳水化合物、蛋白质和矿物质，这些技术 灵敏、精确、准确。 该项目的成功完成将提供关于谷物营养质量的科学结果 加拿大传统(1860年)到现代小麦品种。此外，这些信息还将用于 告知谷物/面粉的混合过程，以开发出健康、营养的面包和其他谷物基料 产品。

Wheat (Triticum aestivum L.) is a major Canadian crop grown over more than eight million hectares, mostly on the Prairies. In Canada, the annual wheat production ranges between 20 to 30 million metric tonnes, that is valued at five to six billion dollars at the farm gate. Wheat is also a very nutritious grain that is a staple component of human diet all around the globe. Carbohydrates and proteins are the major constituents of wheat grain, but it is also a good source of dietary fiber and micronutrients such as vitamins and minerals. In recent years, some of the popular diet books have associated wheat based foods with obesity and associated chronic diseases such as type 2 diabetes, and cardiovascular diseases. A main argument made by the popular diet books is that the nutritional quality of modern day wheat varieties is very different from that consumed by grand parents and their parents. The main objective of the proposed research is to analyze the nutritional quality of Canadian heritage and modern day wheat varieties grown in a replicated trial at the same location at the University of Saskatchewan research farms. For a meaningful comparison, it is essential that the 36 varieties released as early as 1860 (Red Fife) and then varieties from each decade until 2007 be grown at the same location. Grain from two years of harvest will be analyzed for carbohydrates, proteins, and minerals using state of the art techniques that are sensitive, precise and accurate. Successful completion of this project will provide science based results on the nutritional quality of grains from Canadian heritage (1860) to modern day wheat varieties. Additionally, the information will also be used to inform the process of blending of grains / flour to develop a healthy and nutritious bread and other grain based products.