Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation

Abstract

Kernel quality characteristics, semolina milling potential, dough rheology and pasta making properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed. Protein content of the kernels exerted a significant affect on the physical characteristics hardness and the degree of kernel vitreousness, both of which were highly correlated with superior end-use product. Gluten composition of semolina appeared as significant as overall protein content in determining the optimum end-use product cooking quality (cooking time and pasta texture). The final viscosity of durum flour exhibited positive correlations with semolina recovery, protein content, gluten content, vitreousness, the optimum-cooking time of pasta and pasta firmness. This indicates the relevance of using the rapid visco analyser technique in evaluating the durum wheat and pasta qualities. Dough rheology measurements confirmed that farinograph and extensograph are useful indicators of the cooking properties of pasta. The research also illustrates that although variability between Syrian durum wheat genotypes were observed, their milling and processing parameters were similar to those previously reported for Canadian and American durum wheats, indicating the potential to use these lines in mainstream pasta production.

The influence of climate on durum wheat quality in Tuscany, Central Italy

“…These relationships are associated with the tenacity of protein binding and the formation of a strong viscoelastic protein matrix during dough formation (Samaan et al 2006). Moreover, the increase in protein content is associated with an increase in pigment content and improvement in the cooking quality of the resulting pasta, together with improved tolerance to overcooking (Dexter and Matsuo 1977).…”

The efficiency of a durum wheat-winter pea intercrop to improve yield and wheat grain protein concentration depends on N availability during early growth

“…Consequently, durum wheat is generally fertilized with high levels of N in conventional cropping systems, which can lead to nitrate leaching during the following winter when drainage normally occurs (Abad et al 2004). In low-N-input systems and organic farming, where N is often a limiting resource, it is difficult to reach the grain protein concentration threshold needed to avoid kernel vitreousness (Garrido-Lestache et al 2004), which makes it unsuitable for high-quality pasta (semolina) production (Samaan et al 2006) and hence for human consumption.…”

Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides

“…Pasta quality and cooking characteristics are dependent upon the protein–starch matrix of the extruded pasta product (El‐Khayat and others 2006). Characteristics such as firmness, cooking loss, and stickiness of pasta can be associated with the protein content of the pasta (D'Edigio and others 1990; Oak and others 2006), gluten strength (Sissons and others 2005), as well as the starch composition (El‐Khayat and others 2003; Samaan and others 2006). The incorporation of NSP into pasta mix would have an effect on the tenacity of the protein–starch matrix binding and thus influence the cooking quality characteristics of pastas.…”