Durum wheat quality in high-input irrigation systems in south-eastern Australia

2014 ◽  
Vol 65 (5) ◽  
pp. 411 ◽  
Author(s):  
Mike Sissons ◽  
Ben Ovenden ◽  
Dante Adorada ◽  
Andrew Milgate
Keyword(s):  
Durum Wheat ◽  
Field Trials ◽  
Wheat Quality ◽  
High Input ◽  
Yellow Colour ◽  
Technological Characteristics ◽  
Four Seasons ◽  
Eastern Australia ◽  
Technological Quality

To extend the production base of durum wheat in Australia, field trials were conducted on seven registered durum varieties across four seasons and six sites in locations where irrigation was supplied during crop growth. The purpose was to determine if the quality of the grain produced met the requirements for good milling and pasta-making quality and to understand the genotype, environment and their interaction in affecting yield and technological quality of the grain and derived pasta. High grain yields and grain protein were obtained, producing large grain weights, low screenings and low percentage of hard vitreous kernels. Yellow colour of semolina and pasta was reduced marginally but dough and other pasta technological characteristics were similar to typical dryland durum production, with some exceptions. Varieties were identified with potential for production under irrigation.

scholarly journals Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2947
Author(s):  
Cristina Cecchini ◽  
Andrea Bresciani ◽  
Paolo Menesatti ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Wheat Quality ◽  
Functional Quality ◽  
Durum Wheat Semolina ◽  
Technological Quality ◽  
Wheat Lines ◽  
Reliable Methods ◽  
The Ideal

Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

2011 ◽  
Vol 17 (2) ◽  
pp. 135-142 ◽  
Author(s):  
A. Pasqualone ◽  
A.R. Piergiovanni ◽  
F. Caponio ◽  
V.M. Paradiso ◽  
C. Summo ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Durum Wheat ◽  
Protein Content ◽  
Environmental Effects ◽  
Sensory Properties ◽  
Carotenoid Pigments ◽  
Bread Making ◽  
Visual Appearance ◽  
Technological Characteristics

The growing sensibility toward those foods that are characterized by natural and healthy features has raised the interest toward alternative wheat cereals. This research was carried out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 years of experimentation, due to environmental effects. This reflected on the corresponding breads but the statistical analysis indicated that, on the whole, Kamut bread was characterized by a high content of carotenoid pigments. Regarding sensory properties (profiled by means of 11 descriptors of visual appearance, texture, odor and flavor) and loaf volumes, breads from Forenza and Kamut appeared different from each other but similar to those obtained from Rio and Norba grown in the same environment, respectively.

Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous

2006 ◽  
Vol 83 (4) ◽  
pp. 377-384 ◽  
Author(s):  
Ghania Ounane ◽  
Bernard Cuq ◽  
Joel Abecassis ◽  
Abdenour Yesli ◽  
Sidi Mohamed Ounane
Keyword(s):  
Durum Wheat ◽  
Physicochemical Characteristics ◽  
Lipid Distribution ◽  
Technological Quality

scholarly journals The effect of cultivation technologies on grain and pasta quality of the winter durum wheat varieties

2021 ◽  
Vol 273 ◽  
pp. 01026
Author(s):  
Valentina Likhovidova ◽  
Nina Kravchenko
Keyword(s):  
Durum Wheat ◽  
Quality Indicators ◽  
Weather Conditions ◽  
Field Trials ◽  
Wheat Varieties ◽  
Mean Values ◽  
Protein Percentage ◽  
Gluten Content ◽  
Cultivation Technology

The current paper has considered the effect of cultivation technologies of winter durum wheat varieties on their quality indicators through the years with varied weather conditions. The study was carried out in 2015-2019, in the conditions of laboratory and field trials. There have been studied such traits as nature weight, kernel hardness, protein percentage and gluten content of three zoned winter durum wheat varieties sown in weedfree fallow. There has been identified a proportion of the factors’ effect on quality indicators. In the curent study there was a range of mean values according to a variety, a year, a cultivation technology. Through the years of study, all variants of technologies contributed to larger grain nature weight, from 768 g/l in the variety ‘Donchanka’ to 792 g/l in the variety ‘Oniks’. The largest nature weight in the trials was established when using an intensive cultivation technology. Through different years of study, the highest protein percentage in grain was identified in 2016, it was 13.57-17.08%. Through three years, the largest gluten content in grain (30.06%) was identified in the variety ‘Oniks’ when using an intensive cultivation technology. The general assessment of pasta was 4-4.5 points.

scholarly journals Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 778
Author(s):  
Francesco Giunta ◽  
Simona Bassu ◽  
Marina Mefleh ◽  
Rosella Motzo
Keyword(s):  
Durum Wheat ◽  
High Temperatures ◽  
Grain Filling ◽  
Field Trials ◽  
Wheat Cultivars ◽  
Protein Percentage ◽  
Technological Quality ◽  
Grain Filling Period ◽  
Genetic Pool ◽  
Sowing Period

The growing interest in old durum wheat cultivars, due to enhanced consumer attention on healthy, traditional products and low-input agricultural systems, partly relies on their different quality characteristics compared to modern cultivars. Nine Italian durum wheat cultivars from different breeding periods were compared in two late-sown (January) field trials in order to subject their grain filling period to high temperatures similar to those expected in the future. Late sowing moved anthesis forward by about 10 days and increased the mean temperature during grain filling by 1.3 °C compared to that obtained when using the common sowing period of November–December. In these conditions, old cultivars were on average less productive than modern ones (2.36 vs. 3.54 tons ha−1, respectively), had a higher protein percentage (13.8% vs. 11.1%), a lower gluten index (24.3% vs. 56.3%), and a lower alveographic W (baking strength) (64 vs. 100 J 10−4). The differences were partly associated to variations in the gliadins:glutenins ratio. It depended on the genotype whether the grain and semolina protein percentage and gluten strength compensated one another in terms of alveographic indices to give the dough a strength similar to that of the modern cultivars in the range of moderately high temperatures, which resulted from delayed sowing. Further studies aimed at exploring the genetic variability of quality traits in the large genetic pool represented by the several Italian old and intermediate durum wheat cultivars still available are therefore advisable.

scholarly journals Technological quality of common buckwheat (Fagopyrum esculentum Moench.)

2011 ◽  
Vol 48 (No. 6) ◽  
pp. 279-284 ◽  
Author(s):  
J. Kalinová ◽  
J. Moudrý ◽  
V. Čurn
Keyword(s):  
Field Trials ◽  
Quality Parameters ◽  
Common Buckwheat ◽  
Nitrogen Fertilisation ◽  
Volume Weight ◽  
Technological Value ◽  
Technological Quality ◽  
Growing Conditions ◽  
Fagopyrum Esculentum Moench

Seven cultivars of common buckwheat were tested in field trials under two levels of nitrogen fertilisation on two experimental sites during 1998&ndash;2000. The aim of the experiments was to evaluate the influence of cultivar, nutrition and year on main technological quality parameters (thousand achenes weight, volume weight, proportion of fractions on sieves 4.5 and 4 mm, proportion of husks and yield of groats). The differences were observed between buckwheat cultivars in all observed parameters of technological value. Nitrogen fertilisation before sowing (50 kg.ha<sup>&ndash;1</sup>) did not influence any parameter. On the contrary, buckwheat technological value was influenced by sequence weather (particularly rainfalls) during flowering and achenes formation periods (July). The influence of year was manifested especially on development of endosperm and husks of achenes. Better growing conditions on experimental site Uhř&iacute;něves caused lower values of volume weight, lower proportion of pericarp (husks) and considerably higher proportion of fraction over 4.5 mm.

scholarly journals Starches from non - conventional sources to improve the technological characteristics of pound cake

2013 ◽  
Vol 43 (11) ◽  
pp. 2101-2108 ◽  
Author(s):  
Eveline Lopes Almeida ◽  
André Luis Marangoni ◽  
Caroline Joy Steel
Keyword(s):  
Specific Gravity ◽  
Common Bean ◽  
Corn Starch ◽  
Storage Period ◽  
Technological Characteristics ◽  
White Bean ◽  
Technological Quality ◽  
Commercial Source ◽  
Texture Attributes

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.

End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: I. Grain, Milling, and Soft Wheat Quality

Crop Science ◽  
2017 ◽  
Vol 57 (3) ◽  
pp. 1475-1484 ◽  
Author(s):  
Jeffrey D. Boehm ◽  
M. Itria Ibba ◽  
Alecia M. Kiszonas ◽  
Craig F. Morris
Keyword(s):  
Durum Wheat ◽  
Soft Wheat ◽  
Wheat Quality ◽  
Wheat Germplasm ◽  
Grain Milling ◽  
End Use

scholarly journals Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century

2014 ◽  
Vol 65 (1) ◽  
pp. 16 ◽  
Author(s):  
Joan Subira ◽  
Roberto Javier Peña ◽  
Fanny Álvaro ◽  
Karim Ammar ◽  
Abdelhamid Ramdani ◽  
...  
Keyword(s):  
Durum Wheat ◽  
20Th Century ◽  
The European Union ◽  
Gluten Strength ◽  
Breeding Programs ◽  
Yellow Colour ◽  
Historical Series ◽  
The Stability ◽  
Changes Over Time

Genetic improvement of quality traits of durum wheat achieved in Italy and Spain during the 20th Century was investigated using an historical series of 12 cultivars from each country. The European Union durum wheat quality index increased by 6.25% (0.13% year–1 in Italian and 0.06% year–1 in Spanish cultivars). Protein content decreased by ~10% (–0.14% year–1 in Italian and –0.19% year–1 in Spanish cultivars) but protein per ha increased at a rate of 0.35% year–1 (0.41% year–1 in Spanish and 0.26% year–1 in Italian cultivars). Yellow colour index increased by 9.9% (0.15% year–1 in Italian and 0.10% year–1 in Spanish cultivars). Test weight and vitreousness did not suffer significant changes over time. Gluten strength increased by 32.1% or 0.54% year–1 in Italian, and 27.9% or 0.33% year–1 in Spanish cultivars. Much larger genetic control on gluten strength was found in Italian than in Spanish cultivars. Changes in sedimentation index (41.1% or 0.64% year–1 in Italy, and 41.6% or 0.49% year–1 in Spain) were the consequence of the progressive incorporation into recent cultivars of favourable low molecular weight glutenin subunits (LMW-GS). Breeding increased the frequency of the LMW-GS combination aaa, which was present in 75% of all intermediate cultivars and in 100% of the modern Italian cultivars. A LMW-GS combination not previously reported (d?b) was identified in two modern Spanish cultivars. Breeding programs were also successful in increasing the stability of gluten strength and the sedimentation index.

Sign in / Sign up

Export Citation Format

Share Document