II World Pasta Congress Margarita Island, Venezuela October 24-27, 2000 Durum Quality Parameters for Pasta Production: Primary Factors for Consideration B.L. D’Appolonia Professor Emeritus North Dakota State University Consultant to: North Dakota Wheat Commission U.S. Wheat Associates

Characteristics of Durum Wheats Compared to Common Bread Wheats n Separate species (Triticum turgidum) n Tetraploid (28 chromosomes) vs. other wheats hexaploid (42 chromosomes) n Larger kernels n Vitreous kernels n Hardest of all wheat classes n Amber in color n High hectoliter weight and 1000 kernel weight n Endosperm has high concentration of xanthophyll pigments n Semolina has bright amber color

Usage of Durum Wheat n Pasta Products n Couscous n Certain Types of Bread

Aspects of Wheat Quality n Breeder n Grower n Grain Handler n Miller n Baker (Pasta Manufacturer) n Customer

Quality Parameters Important in Durum Wheat n Wheat Kernel Factors n Milling and Semolina Factors n Pasta Factors

Wheat Kernel Quality Factors (Durum Wheat) n Hectoliter Weight or Test Weight n Damaged Kernels n Shrunken/Broken Kernels n Vitreous Kernels n 1000 Kernel Weight n Kernel Size Distribution n Moisture Content n Ash Content n Falling Number n Protein Content n SDS Sedimentation

U.S. Subclasses in Durum Wheat n Hard Amber Durum (HAD) - At least 75 percent or more hard, vitreous kernels n Amber Durum - Between 60 and 74 percent hard, vitreous kernels n Durum - Less than 60 percent hard vitreous kernels

Milling and Semolina Quality Factors (Durum Wheat) n Milling Characteristics n Semolina and Flour Yield n Speck Count n Color n Ash Content n Protein Content n Gluten Strength (several tests) n Wet Gluten Content

Pasta Quality Factors (Durum Wheat) n Pasta Appearance –Color –Specks –Checks/cracks –Smooth and uniform n Cooking Quality –Cooked weight –Cooking loss –Cooked Firmness –Stickiness

Items for Consideration in Discussing Durum Quality Parameters for Pasta Production n Changes in Processing Technology (usage of high temperature and ultra high temperature in drying n Environmental Effects on Quality n Getting the Wheat You Want

Development of Durum Wheat Cultivars (A Team Effort) n Plant Breeder n Cereal Chemist n Plant Pathologist

Some Possible Effects of Growing Conditions on Wheat Quality n Wet Conditions at Harvest - Sprout Damage n Wet Conditions During Growing Season - Lower Protein n Dry Conditions During Growing Season - Lower Hectoliter or Test Weight n Growing Conditions Conducive to Disease and Insects –Fusuariam Head Blight, Vomitoxin –Orange Wheat Blossom Midge n Frost Conditions at Harvest - Damaged Wheat

Items for Consideration in Discussing Durum Quality Parameters for Pasta Production n Changes in Processing Technology (usage of high temperature and ultra high temperature in drying n Environmental Effects on Quality n Getting the Wheat You Want

Understanding the U.S. Export System Wheat Quality Factors for Contract Consideration: n Wheat quality factors most often specified in purchase contracts: –US Grade (17 factors) –Non-Grade Factors n Wheat class n Moisture content n Dockage content n Analysis of non-grade quality factors is permitted by private (unofficial) inspection companies unless specified that “official” (FGIS) analysis is to be used. Only the US Grade, moisture, dockage and weight must be certified by FGIS. Protein content Falling Number Other

U.S. Grades and Grade Requirement

Wheat Quality Factors for Contract Specification n Non-Grade Factors: FALLING NUMBER n Falling Number specification options 1Cargo lot analysis: Single analysis for the entire cargo. Example: Falling number minimum 300 seconds. 2Sublot average analysis: “Liquefaction average” of sublots. Example: Falling Number minimum 325 seconds on a sublot average basis. 3Sublot minimum analysis: Absolute limit on each sublot. Example: Falling Number minimum 290 seconds on a sublot basis. 4Combination of above specification options. Example: Falling Number minimum 300 seconds on a sublot average basis, with no sublot below 280 seconds.