1. 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

2. 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

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

4. 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

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

6. 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
Grown in 2 LOCATIONS, 1 YEAR (2014)
Grouped into 5 YR. periods to obtain 5 YR. AVG. data.

7. CHANGE IN GRAIN QUALITY OVER TIME

8. 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.

9. CHANGE IN SEMOLINA QUALITY OVER TIME
Protein quantity and quality

10. 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

11. 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).

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

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

14. 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

15. 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.

16. QUESTIONS?