Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities

Background and Objectives This study aimed to investigate the effect of the replacement of durum wheat (Ankara 98) with an increasing amount of einkorn (Siyez) (30%, 50%, 70%, and 100%) on the chemical, physicochemical, and rheological properties of flour as well as cooking and textural properties of pasta. Findings Einkorn had poor aggregation properties of gluten examined by the new instrument GlutoPeak. An increase in firmness was determined in cooked pasta samples produced by replacing semolina with an increasing amount of einkorn flour. Besides this, the lowest optimum cooking time, cooking loss, water absorption, and breaking strength values were obtained from the pasta produced with 100% einkorn wholemeal flour. Yellow pigment contents of flour and pasta increased with an increasing amount of einkorn flour; however, einkorn pasta had darker color. Conclusion Einkorn had poor rheological characteristics and darker pasta color; however, the einkorn blend used in the present study enables the partial replacement of wheat semolina in pasta with acceptable cooking quality and texture. Significance and Novelty Pasta samples produced from einkorn or einkorn–durum blends had acceptable cooking quality and textural characteristics but better nutritional value than the durum wheat pasta.

Section: Resultssupporting

confidence: 91%

“…This provides a stronger and more elastic pasta structure and less organic residue passing from pasta to the cooking water (Sissons, 2008). High protein content and strong gluten increase the cooking quality of spaghetti (Deng et al, 2017). Pasta firmness increases and stickiness decreases with increasing the protein content.…”

Section: Introductionmentioning

confidence: 99%

Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn

Evlice

2022

“…Starch gelatinization parameters were reported as peak time and peak, trough, and final viscosities, and their viscosity units were reported in rapid visco units (RVU). Dough properties were evaluated with a mixograph according to AACCI Approved Method 54‐40.02 with modifications (Deng et al 2017). The mixogram was run by adding 7.8 mL of distilled water to 10 g (14% mb) of WWF.…”

Section: Methodsmentioning

confidence: 99%

“…DF = direct finely ground flour; DC = direct coarsely ground flour; SFB = semolina blended with finely ground bran, germ, and shorts; SCB = semolina blended with coarsely ground bran, germ, and shorts; FFB = durum flour blended with finely ground bran, germ, and shorts; and FCB = durum flour blended with coarsely ground bran, germ, and shorts. 54-40.02 with modifications (Deng et al 2017). The mixogram was run by adding 7.8 mL of distilled water to 10 g (14% mb) of WWF.…”

Section: Samplesmentioning

confidence: 99%

Effect of Single‐Pass and Multipass Milling Systems on Whole Wheat Durum Flour and Whole Wheat Pasta Quality

Deng

Manthey

2017

Self Cite

Single‐pass and multipass milling systems were evaluated for the quality of whole wheat durum flour (WWF) and the subsequent whole wheat (WW) spaghetti they produced. The multipass system used a roller mill with two purifiers to produce semolina and bran/germ and shorts (bran fraction). The single‐pass system used an ultracentrifugal mill with two configurations (fine grind, 15,000 rpm with 250 μm mill screen aperture; and coarse grind, 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum wheat grain into WWF or to regrind the bran fraction, which was blended with semolina to produce a reconstituted WWF. Particle size, starch damage, and pasting properties were similar for direct finely ground WWF and multipass reconstituted durum flour/fine bran blend and for direct coarsely ground WWF and multipass reconstituted semolina/coarse bran blend. The semolina/fine bran blend had low starch damage and had desirable pasting properties for pasta cooking. WW spaghetti was better when made with WWF produced using the multipass than single‐pass milling system. Mechanical strength was greatest with spaghetti made from the semolina/fine bran or durum flour/fine bran blends. The semolina/fine bran and semolina/coarse bran blends made spaghetti with high cooked firmness and low cooking loss.

“…Semolina was hydrated to 32% moisture and extruded into spaghetti using a semicommercial pasta extruder (DEMACO, Melbourne, FL, USA) as described by Deng, Elias, and Manthey (2017). Spaghetti was dried in a laboratory dryer (Standard Industries, Fargo, ND, USA) using a low temperature drying cycle (length, 18 hr; peak temperature, 40°C) as described by Yue, Rayas‐Duarte, and Elias (1999).…”

Section: Methodsmentioning

confidence: 99%

Environment during grain filling affects pasta color

Cabas‐Lühmann

Manthey

2020

Self Cite

Background and objectives Pasta color is an important quality parameter for pasta companies and consumers. This research was carried out to determine the relative importance of environment and genotype effects on pasta color and related traits using durum lines grown in North Dakota, USA; to determine the relationships between pasta color and semolina quality traits; and to identify key environmental growing conditions that affect pasta color. Findings The environment had the highest relative proportion of variance for pasta color (ranged from 89% to 94%) and related traits. Stepwise linear regression analyses indicated that the number of days with relative humidity (rh) ≥80% was associated with diminished pasta brightness, yellowness, and enhanced pasta redness, while the number of days ≤13°C was associated with enhanced pasta yellowness and pasta color score. The negative effect of high rh could be related to speck counts and soluble brown pigment content, while the positive effect of low temperature was not clear. Conclusions The number of days with rh ≥ 80% diminished pasta color, while the number of days ≤13°C enhanced pasta color. Speck count, soluble brown pigment content, and semolina redness negatively affected pasta color, while yellow pigment content and semolina yellowness had a positive effect. Significance and novelty Since weather cannot be controlled, this information will be helpful in selecting growing locations with more favorable climatic conditions to achieve better quality and pasta color traits. Understanding the relationships between climatic variables and quality traits will aid in developing cropping systems that favor high‐quality durum wheat.