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

The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

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Soft Wheat Quality of Preripe Harvested Wheat 1

Crop Science ◽

10.2135/cropsci1976.0011183x001600040036x ◽

1976 ◽

Vol 16 (4) ◽

pp. 572-574

Author(s):

W. T. Yamazaki

Keyword(s):

Soft Wheat ◽

Wheat Quality

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Impact of yield component alleles from durum wheat on end‐use quality of spring wheat

Cereal Chemistry ◽

10.1002/cche.10376 ◽

2020 ◽

Author(s):

Brittney H. Jones ◽

Nancy K. Blake ◽

Hwa‐Young Heo ◽

Jay R. Kalous ◽

John M. Martin ◽

...

Keyword(s):

Durum Wheat ◽

Spring Wheat ◽

Yield Component ◽

End Use

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

Crop and Pasture Science ◽

10.1071/cp13431 ◽

2014 ◽

Vol 65 (5) ◽

pp. 411 ◽

Cited By ~ 18

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.

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Evaluating Soft Wheat Quality of Early Generation Progenies 1, 3

Crop Science ◽

10.2135/cropsci1972.0011183x001200030035x ◽

1972 ◽

Vol 12 (3) ◽

pp. 374-375 ◽

Cited By ~ 7

Author(s):

W. T. Yamazaki ◽

J. R. Donelson

Keyword(s):

Soft Wheat ◽

Wheat Quality ◽

Early Generation

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Modeling End-Use Quality in U.S. Soft Wheat Germplasm

Cereal Chemistry ◽

10.1094/cchem-06-14-0135-r ◽

2015 ◽

Vol 92 (1) ◽

pp. 57-64 ◽

Cited By ~ 9

Author(s):

Alecia M. Kiszonas ◽

E. Patrick Fuerst ◽

Craig F. Morris

Keyword(s):

Soft Wheat ◽

Wheat Germplasm ◽

End Use

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Yielding ability, yield stability, and quality of exotic durum wheat germplasm in Sicily

Plant Breeding ◽

10.1111/j.1439-0523.1997.tb02187.x ◽

1997 ◽

Vol 116 (6) ◽

pp. 541-545 ◽

Cited By ~ 26

Author(s):

G. boggini ◽

M. A. doust ◽

P. annicchiarico ◽

L. pecetti2

Keyword(s):

Durum Wheat ◽

Yield Stability ◽

Yielding Ability ◽

Wheat Germplasm

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The effect of T1DL.1RS wheat-rye chromosomal translocation on agronomic performance and end-use quality of soft wheat

Cereal Research Communications ◽

10.1007/bf03543358 ◽

2003 ◽

Vol 31 (3-4) ◽

pp. 301-308 ◽

Cited By ~ 4

Author(s):

W. Kim ◽

J. W. Johnson ◽

R. A. Graybosch ◽

C. S. Gaines

Keyword(s):

Chromosomal Translocation ◽

Soft Wheat ◽

Agronomic Performance ◽

End Use

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Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods ◽

10.3390/foods10122947 ◽

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.

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