Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

Abstract

. 2001. Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Can. J. Plant Sci. 81: 611-620. Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality.Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality Marchylo, B. A., Dexter, J. E., Clarke, F. R., Clarke, J. M. et Preston, K. R. 2001. Liens entre la qualité pour la panification, la fermeté du gluten, les propriétés physiques de la pâte et la qualité pour la production de pâtes alimentaires de certains génotypes de blé dur canadiens. Can. J. Plant Sci. 81: 611-620. Les essais coopératifs de 1995, de 1996 et de 1997 portaient sur 54 variétés de blé dur (Triticum durum). À cette occasion, on a déterminé la fermeté du gluten par sédimentation SDS, selon l'indice du gluten et au moyen de divers essais physiques sur la pâte, notamment avec le farinographe (absorption élevée ou faible), le mixographe, l'alvéographe et l'extensimètre alvéographe. La qualité boulangère a été évaluée pour le pain obtenu par le procédé canadien, qui suppose une brève période de pétrissage mécanique, tandis que la qualité des pâtes alimentaires a été évaluée avec du spaghetti séché à basse (40°C) et à haute (70°C) température. On a ensuite étudié l'incidence du génotype sur les propriétés physiques de la pâte, la qualité boulangère et la qualité des spaghettis à la cuisson. La sédimentation SDS, l'indice du gluten et les mesures obtenues avec le farinographe pour pâte à pâtes alimentaires (faible absorption), le farinographe pour pâte à pain (abso...

Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture

“…These results were in agreement with Marchylo et al (2001), that obtained significant correlations between bread volume and alveograph deformation energy and farinograph development time in a study with 54 durum wheat. Bread weight was significantly correlated with volume (p<0.001) and alveograph parameters (p<0.01 with W and p<0.05 with P/L), but it was not correlated with farinograph parameters, except water absorption (p<0.05).…”

“…The farinograph parameters were significantly related to each other and with the alveograph deformation energy as expected (Marchylo et al, 2001). P/L ratio only was significantly correlated with farinograph stability (p<0.001).…”

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

“…Cubbada et al (1992) calculated a correlation coefficient of -0.25 with the dry gluten content. The GI was correlated moderately with the wet gluten content (-0.41, Peña 2000) and weakly (-0.32 to -0.25, Clarke et al 2010) or not significantly (Marchylo et al 2001) with the protein content. Longin et al (2013) reported correlation coefficients of 0.38 and 0.45 between the GI and wet gluten content in two sets of winter durum wheat genotypes.…”

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

“…Cooking quality was affected to a similar extent by genotype and environment. 6,7 In Sardinia, as in most regions with a Mediterranean climate, crops face a wide range of growing conditions which induce wide variability in yield and quality. Durum wheat is the dominant cereal crop in the Mediterranean crop growing region due to its resistance to drought and high temperature, particularly in late spring, when the grains are ripening.…”