Durum Wheat Quality Tests and How They Relate to Pasta Quality

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Presentation transcript:

Durum Wheat Quality Tests and How They Relate to Pasta Quality NC213 US Quality Grains Consortium Kansas City Marina Dobrydina Elias Elias Frank Manthey Department of Plant Sciences North Dakota State University, Fargo February 18-19, 2015

GRAIN QUALITY Milling SEMOLINA QUALITY Extrusion PASTA QUALITY RELATIONSHIP AMONG DURUM WHEAT GRAIN, SEMOLINA AND PASTA QUALITY GRAIN QUALITY Milling SEMOLINA QUALITY Extrusion PASTA QUALITY https://ivanbellanovablog.wordpress.com/2014/10/23/world-pasta-day/

OBJECTIVE The objective of this work was to document improvements in grain, semolina, and pasta quality over the past 57 years.

GRAIN QUALITY TESTS Test Weight (TWT) Kernel Vitreousness 1000 Kernel Weight (1000-KW) Kernel Size: Large (L), Medium (M), and Small (S) Falling Number (FN) KERNEL SIZE 1000-KW TWT FALLING NUMBER

SEMOLINA QUALITY TESTS Protein content Gluten Index Protein quantity and quality Wet Gluten Mixograph Water Holding Capacity (WHC) Dough properties COLOR

MATERIALS AND METHODS CULTIVAR YR. OF RELEASE LANGDON 1956 LAKOTA 1960 WELLS 1962 LEEDS 1967 ROLETTE 1972 RUGBY 1973 WARD BOTNO 1974 CROSBY CANDO 1975 CALVIN 1978 EDMORE VIC 1979 LLOYD 1983 MONROE 1985 RENVILLE 1988 MUNICH 1995 BEN 1996 BELZER 1997 MAIER 1998 MOUNTRAIL LEBSOCK 1999 PLAZA PIERCE 2001 DILSE 2002 STRONGFIELD 2004 ALKABO 2005 DIVIDE GRENORA TIOGA 2010 CARPIO 2012 JOPPA 2013 Field experiment: 32 HISTORIC CULTIVARS from 1956-2013 Grown in 2 LOCATIONS, 1 YEAR (2014) Grouped into 5 YR. periods to obtain 5 YR. AVG. data.

CHANGE IN GRAIN QUALITY OVER TIME

CHANGE IN GRAIN QUALITY OVER TIME GRAIN IMPROVEMENT SUMMARY: 1) No discernable changes in: Test weight Kernel Vitreousness 1000-Kernel Weight Falling Number 2) The proportion of large kernels increased over time while the proportion of medium kernels decreased.

CHANGE IN SEMOLINA QUALITY OVER TIME Protein quantity and quality

CHANGE IN SEMOLINA QUALITY OVER TIME Semolina Color Measures lightness - darkness in units from the darkest, 0, to the lightest, 100. The a axis refers to red in the positive x direction and green in the negative x direction The b axis refers to yellow in the positive y direction and blue in the negative y direction

SEMOLINA IMPROVEMENT SUMMARY: No discernable changes in: Protein content Brightness (L-values) 2) Increase in dough strength (gluten Index and mixograph score); 3) Increase in yellowness (b-value); 4) Increase in greenness (negative a-value).

DURUM WHEAT CROP SURVEY 5 YR AVERAGE FROM THE NORTHERN PLAINS DURUM WHEAT CROP SURVEY FROM 1965 TO 2010. Grain Quality Parameters

Change in Pasta Quality Over Time 5 YR AVERAGE FROM THE NORTHERN PLAINS DURUM WHEAT CROP SURVEY FROM 1965 TO 2010.

Change in Pasta Quality Over Time Pasta score Increasing the amount of yellow pigment in grain, semolina or pasta does not always improve pasta color. Yellow pigment content in pasta, ppm

Conclusion Grain quality, semolina quality and pasta quality tests are inter-related. However, these relationships do not guarantee superior pasta quality. Multiple factors are involved in determining pasta quality.

QUESTIONS?