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.

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 Surface Treatment for Improving Selected Physical and Functional Properties of Tools and Machine Parts—A Review

2020 ◽  
Vol 60 (1) ◽  
pp. 23-35
Author(s):  
Daniel Toboła ◽  
Janusz Kalisz ◽  
Kazimierz Czechowski ◽  
Iwona Wronska ◽  
Zbigniew Machynia
Keyword(s):  
Surface Treatment ◽  
Physical Vapor Deposition ◽  
Cost Effective ◽  
Mechanical Grinding ◽  
Treatment Processes ◽  
Functional Quality ◽  
Technological Quality ◽  
Machine Parts ◽  
Machining Properties

Wear resistance, which is one of the main technological quality features of machine parts and tools, is determined by the properties of their surface layer. The demand for high-quality products forces manufacturers to use modern structural and tooling materials as well as efficient and cost-effective methods of their treatment. The paper presents the results of research on selected properties of tools made of tool steels and sintered carbides, as well as parts made of aluminum alloy subjected to selected surface treatment processes, such as mechanical (grinding, turning, milling, burnishing) and thermo-chemical (nitriding, sulfonitriding) processes, and physical vapor deposition (PVD) of coatings. The presented results, including analyses of the surface geometric structure, microstructure, and microhardness, as well as tribological and machining properties of selected materials, indicate the possibility of improving the functional quality of tools and machine parts.

Technological quality of spring wheat lines at different rainfall levels

2004 ◽  
Vol 52 (2) ◽  
pp. 183-188 ◽  
Author(s):  
M. Gut ◽  
A. Bichoński
Keyword(s):  
Environmental Conditions ◽  
Vegetation Period ◽  
Quality Parameters ◽  
Technological Parameters ◽  
Wheat Varieties ◽  
Gluten Quality ◽  
Technological Quality ◽  
Wheat Lines ◽  
Baking Industry

Due to developments in the food and baking industry, grain quality determines prices and market options to a large extent. The introduction of high quality wheat varieties into cultivation requires not only favourable technological parameters, but also good adaptation to unfavourable environmental conditions. The level of rainfall in Poland during the spring and summer differs greatly from one years to the other, so the varieties introduced into cultivation must be capable of giving high values of quality parameters with both an excess and deficit of rainfall. the aim of the present work was thus to study whether the quantity of rainfall affected the technological traits determining the industrial usefulness of the crop, and if so, in what way. interactions were observed between the evaluated genotypes and the environmental conditions (particular years and locations), which greatly influenced the average level of the technological traits. This was most strongly observed for traits related to gluten quantity and quality. the rainfall level over the whole vegetation period was not correlated with the technological traits examined, while the rainfall measured in May significantly influenced the sedimentation value and water absorption (r= -0.68** and r= -0.54*), which are the traits most strongly related to the gluten quality and rheological qualities of the dough.

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 Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

2021 ◽  
pp. 128-135
Author(s):  
P. P. Shameena Beegum ◽  
Monika Sharma ◽  
M. R. Manikantan ◽  
R. Pandiselvam ◽  
R. K. Gupta
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Fatty Acid Content ◽  
Milk Powder ◽  
Coconut Oil ◽  
Consumer Good ◽  
Coconut Milk ◽  
Cold Extrusion ◽  
Crude Fibre ◽  
Durum Wheat Semolina

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain.

Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta

Durum Wheat ◽  
2012 ◽  
pp. 213-234 ◽  
Author(s):  
Mike Sissons ◽  
Joël Abecassis ◽  
Brian Marchylo ◽  
Raimondo Cubadda
Keyword(s):  
Durum Wheat ◽  
Durum Wheat Semolina

Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

2006 ◽  
Vol 192 (2) ◽  
pp. 147-150 ◽  
Author(s):  
T. Dessalegn ◽  
M. T. Labuschagne ◽  
C. S. van Deventer
Keyword(s):  
Durum Wheat ◽  
Wheat Lines

scholarly journals EVALUATION OF ADAPTIVE CAPACITY OF PROMISING SPRING DURUM WHEAT LINES IN OMSK REGION CONDITIONS

2020 ◽  
pp. 18-26
Author(s):  
M. N. Kiriakova ◽  
V. S. Iusov ◽  
M. G. Evdokimov ◽  
D. A. Glushakov
Keyword(s):  
Disease Resistance ◽  
Durum Wheat ◽  
Adaptive Capacity ◽  
Stem Rust ◽  
Grain Quality ◽  
Vegetation Period ◽  
Steppe Zone ◽  
Adaptive Ability ◽  
Wheat Lines

Field research was carried out in 2018-2019 on the premises of Omsk Agrarian Research Centre, exactly the breeding crop rotation of the laboratory of durum wheat breeding as well as at the reference point of seed production in the steppe zone in the village of Novouralsky Tavrichesky district of Omsk region. The experiments were conducted in a complete fallow. The area of the plots was 10 m², repeated four times, the location was random. Weather conditions during the vegetation period of 2018 were contrasting both in terms of precipitation and temperature. Grain formation took place in late August - early September, which had a significant impact on grain quality. In 2019, atypical meteorological conditions were observed: favorable in the first vegetation period and arid - in the second (Volga type of drought). The productivity of durum wheat lines was estimated in terms of adaptive capacity and stability. Scientific data on the parameters of grain quality and disease resistance are highlighted. Yields of durum wheat lines varied considerably depending on agro-climatic conditions of the year and cultivation background. The best conditions for the growth and development of genotypes were set up in the southern forest-steppe zone of Omsk, the maximum crop yield was observed in the Gord. line 08-67-1, Gord. 09-68-1, Gord. 05-12-7(v), Gord. 08-107-5. The general adaptive ability is close to zero, that shows stability of genotypes in external environment. Specific adaptive ability revealed in the lines: Gord. 10-33-3, Gord. 10-8-4, Gord. 11- 70-7, Gord. 11-77-8, Gord. 11-99-1. The authors highlight the following promising lines according to the experimental results: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1. Selection assessment of promising lines was carried out on the indicators of grain quality and disease resistance. The following parameters are seen as good quality indicators at the Gord line 11-70-7: weight of 1000 grains is 49.75 g and high resistance to stem rust (6%). According to the quality of grain and weight of 1000 grains, Gord. line 09-68-1 is better than Zhemchuzhina Sibiri, affection of brown and stem rust is minimal that is interesting for selection procedures. The following varieties are valuable from the point of view of breeding, stability of genotype, high productivity, quality of grain and pasta and resistance to disease: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1, Gord. 11-70-7, Gord. 11-99-1.

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