The effect of extra-strong gluten on quality parameters in durum wheat

Ames, Nancy; Clarke, J. M.; Marchylo, B. A.; Dexter, J.E.; Schlichting, L.; Woods, S. M.

doi:10.4141/p02-072

Cited by 15 publications

(21 citation statements)

References 11 publications

(10 reference statements)

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“…A conspicuous r g appeared between wet gluten content and cooking loss, indicating that durum genotypes that had high semolina gluten content showed low pasta cooking loss, as it was observed for protein content (Table II). This result is not consistent with results reported by Ames et al (2003) that CSF had significant correlations with both protein and wet gluten quantity. Semolina wet gluten content showed significant r p (P < 0.05) but nonsignificant r g (P > 0.05) with CSF.…”

Section: Resultscontrasting

confidence: 99%

“…For the unextractable fractions, all of the SE-HPLC parameters showed positive and significant r p and r g values with CSF except for UP3 (Table V). Ames et al (2003) also highlighted that low CSF values were shown for durum genotypes with strong gluten characteristics when their protein contents were low. Notably, UF2 and UF3 showed high r g values, indicating that the quantity of unextractable monomeric proteins may be highly associated with CSF for durum genotypes.…”

Section: Resultsmentioning

confidence: 92%

“…The negative correlations imply that the quantitative increase of wet gluten was accompanied by decrease of gluten elasticity for durum genotypes (Ames et al 2003). The negative correlations imply that the quantitative increase of wet gluten was accompanied by decrease of gluten elasticity for durum genotypes (Ames et al 2003).…”

Section: Resultsmentioning

confidence: 94%

“…Semolina protein content is a major factor that influences pasta textural characteristics (Ames et al 2003). Semolina protein content is a major factor that influences pasta textural characteristics (Ames et al 2003).…”

Section: Resultsmentioning

confidence: 99%

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Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota

Ohm¹,

Manthey

Elias

2017

Cereal Chem

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Cereal Chem. 94(4):780-788This research assessed variation of protein molecular weight distribution (MWD) parameters and their correlations with quality characteristics of semolina samples that were obtained from durum genotypes grown in North Dakota. Sodium dodecyl sulfate buffer extractable and unextractable proteins in semolina were analyzed for MWD by size-exclusion HPLC with a microbore column. ANOVA indicated that quantitative variations of all the HPLC protein fractions were significantly (P < 0.001) influenced by growing environments. The extractable and unextractable gluten proteins correlated differently with semolina gluten characteristics. Both gluten index and mixograph classification showed positive correlations (P < 0.05) with unextractable polymeric proteins and negative correlations (P < 0.05) with extractable gliadins and polymeric proteins. Quantitative variations of gluten proteins greatly influenced spaghetti cooking characteristics. Specifically, cooked spaghetti firmness (CSF) had high and positive simple linear correlations (P < 0.001) with quantity of gluten proteins in both extractable and unextractable fractions. However, a qualitative MWD parameter, percentage of the extractable gliadins in total protein, had a negative genotypic correlation with CSF (r = -0.81, P < 0.01), whereas percentage of the unextractable polymeric proteins had a positive genotypic correlation (r = 0.75, P < 0.01). Those two MWD parameters also showed significant (P < 0.05) variations for genotypes, indicating that they might be useful for screening durum genotypes for pasta cooking quality. † Corresponding

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

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Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota

Ohm¹,

Manthey

Elias

2017

Cereal Chem

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“…, 1995). Four, 1 cm long, rinsed pasta pieces were subjected to a load weight of 1500 g and held for 30 s (Ames et al. , 2003).…”

Section: Methodsmentioning

confidence: 99%

A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti

Sissons¹,

Ames²,

Egan³

et al. 2008

Int J of Food Sci Tech

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Pasta is a popular food whose quality can be measured by appearance, flavour and texture. Several instruments have been devised to measure texture but there is little comparative information. This study compared the TA.XT2i texture analyser with the viscoelastograph of thirty spaghetti samples. There was a high correlation between these instruments and good agreement in ranks. While both instruments provide comparable data it is not the same. Two laboratories used the texture analyser to measure cooked spaghetti firmness using their own procedures. There was good agreement in firmness, however; there were differences in the ranks for samples that fell between the extremes in firmness. We attributed these differences to variations in the instrument settings, cooking method and sample presentation used by the laboratories indicating the need to standardise the method. Using a standard method greatly improved the correspondence between the laboratories improving the r 2 to 0.99 with excellent agreement in the ranking of ten samples.

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Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

Wang¹,

Pozniak²,

Ruan

et al. 2022

Cereal Chem

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Background and Objectives This study investigated the impact of protein quantity and gluten strength on mechanical properties and microstructure of cooked pasta using texture analyzer and scanning electron microscopy. Three Canadian durum varieties with wide range of gluten strength at four protein levels were selected. Findings Four distinct microstructures were characterized for cooked pasta. Pasta with firm texture exhibited compact and dense protein networks, while that with soft texture showed open, coarse, and heterogeneous structures. Protein content was the dominant factor in determining pasta firmness, the impact of gluten strength on pasta texture depends on protein content and cooking time. Greater impact from gluten strength was observed when pasta was overcooked. Conclusions The relative contribution of protein quantity and quality in cooked pasta texture depends upon the ranges of protein content, gluten strength, and degree of cooking. Significance and Novelty This study unveiled the impact of wheat protein content and gluten strength on textural and microstructural properties of pasta at three cooking times. Results generated from this study provide guidance for durum breeding programs, durum milling, and pasta processing industry in setting protein content and gluten strength targets to ensure pasta quality.

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The effect of extra-strong gluten on quality parameters in durum wheat

Cited by 15 publications

References 11 publications

Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota

Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota

A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti

Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

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