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quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an.increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.On a 6tudi6 sur deux bl6s durs canadiens (Triticum durum Desf .) de qualit6 pastibre diff6rente l'incidence de la teneur en prot6ine sur certains parambties qualitatifs. chez un cultivar, l'accroissement de la teneur protidique s'est accompagn6 d'une nette augmentation de la teneur en pigment jaune de la semoule. Par ailleurs, chez les deux cultivars, un reldvement mod6r6 de (Fig. l).Protein Solubility Distribution and Gluten PropertiesAs semolina protein content increased, the proportion of protein soluble in 0.5 N NaCl (the albumins and globulins) decreased for both Stewart 63 and Wascana (Fig. 3) (Table l).

Spaghetti was processed in a semi-commercial scale laboratory press from a range of raw materials, dried by a low temperature (LT) and a high temperature (HT) drying cycle, and assessed for stickiness and other important cooking quality attributes in cooking waters of varying hardness. Cooked HT spaghetti was generally less sticky, more resilient, firmer, and exhibited lower cooking loss than corresponding LT spaghetti. As cooking water hardness increased spaghetti became stickier and cooking loss increased. Stickiness was influenced by cultivar, wheat class, raw material granulation and protein content, but was not related to sprout damage. Stickiness was significantly correlated to cooking loss, cooked weight, degree of swelling, compressibility, recovery, and firmness. However, even when all these factors were included in a step-up regression less than 50% of the variance in stickiness could be predicted.

The characteristics of spaghetti produced from two high temperature (HT) drying cycles, one featuring HT at the initial stages of drying (HT‐A) and one featuring HT during the latter stages of drying (HT‐B) were compared to spaghetti produced by low temperature (LT) drying. Both HT cycles had the advantage of greatly reduced drying time. In addition HT‐A spaghetti exhibited much enhanced color intensity compared to LT spaghetti. Although HT‐A spaghetti cooking properties were marginally inferior to LT spaghetti, cooking quality was still satisfactory. Spaghetti from HT‐B was equal to or better than LT spaghetti in color quality while also exhibiting improved strand strength and superior cooking properties.