INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERS

1977 ◽  
Vol 57 (3) ◽  
pp. 717-727 ◽  
Author(s):  
J. E. DEXTER ◽  
R. R. MATSUO
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Marked Decrease ◽  
Mixing Time ◽  
Quality Parameters ◽  
Tolerance Index ◽  
Moderate Increase ◽  
Cooking Properties ◽  
Turbidity Test ◽  
Triticum Durum Desf

The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.

scholarly journals Quality selection and genetic diversity of Tunisian durum wheat varieties using SSR markers

2019 ◽  
Vol 35 (4) ◽  
Author(s):  
Elyes Babay ◽  
Sameh Rahmani Mnasri ◽  
Rim Mzid ◽  
M'barek ben Naceur ◽  
Mohsen Hanana
Keyword(s):  
Genetic Diversity ◽  
Durum Wheat ◽  
Protein Content ◽  
Polymorphic Information Content ◽  
Mixing Time ◽  
Grain Protein Content ◽  
Genetic Distances ◽  
Selection Strategy ◽  
Wheat Varieties ◽  
Yellow Colour

Our study focuses on the molecular analysis of the genetic diversity within 15 Tunisian durum wheat varieties and the assessment of the efficiency of some available markers to select valuable genotypes for technological proprieties of semolina (i.e. parameters related to SDS-sedimentation, mixing time and breakdown resistance of mixograph, grain protein content and yellow colour). While several markers were validated, others were not informative within the genotypes used. A high level of polymorphic information content (PIC) was detected, with an average of 5.2 polymorph alleles per locus and 0.6 average. Old varieties have high protein content however; modern varieties display strong gluten strength. Our results thus open the opportunity to choose valuable parents on the base of pedigrees, technological properties and genetic distances; and lead us to select efficient markers for the Regional Indigenous Land Strategy (Rils) selection strategy.

scholarly journals Effects of tillage and crop rotation on yield and quality parameters of durum wheat in Tunisia

2020 ◽  
Vol 44 (2) ◽  
pp. 7654-7676
Author(s):  
Nadia Chaieb ◽  
Mohsen Rezguia ◽  
Sourour Ayedb ◽  
Haithem Bahria ◽  
Hatem Cheikh M’hameda ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Crop Rotation ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Total Phenolic ◽  
Agricultural System ◽  
Wheat Genotypes ◽  
Yield And Quality ◽  
Tillage System

Conservation agriculture has been proposed as an alternative to conventional agriculture to mitigate the climate change impact and ensure food security. This study examined the effect of three tillage systems, ((conventional tillage (CT), chisel tillage (ChT) and no tillage (NT)) and two crop-rotation systems ((two year crop rotation (2-yr) and three year crop rotation (3-yr)) on some yield and quality parameters of two winter durum wheat genotypes. The results showed that biological yield (BY) and thousand kernel weight (TKW) were neither significantly affected by tillage, crop rotation nor genotype. Only the genotype significantly affected grain yield (GY). Grain protein content (GPC %) showed higher values than straw protein content (SPC %) and NT negatively affected GPC%. Some significant differences of mineral elements were observed according to tillage system applied and NT showed the lowest values of grain N, straw K, straw Ca and straw Na. Tillage system, croprotation system and genotype had no effect on total phenolic content (TPC) and total flavonoid content (TFC). Highly significant negative correlation (-0,378**) was recorded between GY and grain N, and accordingly GPC%. The two winter durum wheat genotypes demonstrated that with the two crop-rotation systems, yields and most of quality parameters under NT and ChT were similar to those under CT. This study expands our knowledge on durum wheat chemistry variation in relation to agricultural system adopted and provides a basis for selecting the adequate crop

scholarly journals Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

2018 ◽  
Author(s):  
A. Albors ◽  
M. E. Martín-Esparza ◽  
G. B. Bressi ◽  
A. Raga
Keyword(s):  
Oleic Acid ◽  
Durum Wheat ◽  
Protein Content ◽  
Functional Properties ◽  
Proximate Composition ◽  
Gluten Free ◽  
Cooking Properties ◽  
Chickpea Flour ◽  
Durum Wheat Semolina ◽  
Insoluble Fibre

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

scholarly journals Technological Potential of Saratov Spring Durum Wheat Grain

2022 ◽  
Vol 51 (4) ◽  
pp. 759-767
Author(s):  
Madina Sadygova ◽  
Sergei Gaponov ◽  
Galina Shutareva ◽  
Natalya Tsetva ◽  
Tatyana Kirillova ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Selection Criteria ◽  
Agricultural Research ◽  
Coefficient Of Determination ◽  
Wheat Varieties ◽  
Cooking Properties ◽  
Technological Potential ◽  
Better Than

Introduction. Durum wheat is vital for high-quality pasta production. The present research tested the high technological potential of durum wheat varieties developed in the Saratov region. The research objective was to study the effect of the quality of durum wheat on the quality of pasta. Study objects and methods. The study featured durum wheat of the following varieties: Saratovskaya Zolotistaya, Valentina, Nik, Krasnokutka 13, Luch 25, Pamyati Vasilchuka, Bezenchukskaya 182 and Annushka. The experiment involved an original PSL-13 press for standard spaghetti with a diameter of 1.8 mm. The content of protein, raw gluten, and their quality were determined by standard methods. The cooking properties of the pasta were evaluated according to the method developed in the South-Eastern Federal Agricultural Research Center. Results and discussion. The indicators of raw gluten and protein are known to correlate. The samples of Saratovskaya Zolotistaya and Luch 25 had a high protein content of 15.3 and 15.6%, respectively, as well as a high content of raw gluten (33.2 and 35.1%, respectively). The raw gluten of Saratov varieties proved to be much better than in the control samples. The indicator of microSDs sedimentation was 30–36 mm. The strength of spaghetti followed the increase in crude gluten (33–35%) and protein (15.3–15.6%), which is typical of this type of pasta. The strength, coefficient of determination (R2 = 0.98), and sharing force (R2 = 0.92) depended on the protein content. Conclusion. The study established the following optimal selection criteria for durum wheat varieties to be used in strong spaghetti production: virtuosity – 80%, raw gluten – 33–35%, protein content – 5–7% higher than normal, raw gluten – 72–80 units.

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

2003 ◽  
Vol 83 (3) ◽  
pp. 525-532 ◽  
Author(s):  
N. P. Ames ◽  
J. M. Clarke ◽  
B. A. Marchylo ◽  
J. E. Dexter ◽  
L. M. Schlichting ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Triticum Durum ◽  
Positive Relationship ◽  
Negative Relationship ◽  
Quality Parameters ◽  
Gluten Strength ◽  
Protein Levels ◽  
Key Words Wheat ◽  
Lower Protein

Durum wheat (Triticum durum L.) cultivars with extra-strong gluten characteristics have become a unique quality type preferred by several domestic and international pasta processors. Durum genotypes with extra-strong gluten characteristics were compared to conventional gluten strength types to determine the relative levels of gluten strength and the importance of this characteristic in pasta quality. All extra-strong genotypes had similar gluten index levels that were significantly greater than cultivars traditionally grown in western Canada. For improved endproduct texture, the level of gluten strength appeared to be less important than protein content and wet gluten weight, which were the variables most closely linked to spaghetti viscoelasticity. The general positive relationships between texture and protein content of high temperature dried spaghetti followed the findings of previous studies. However, extra-strong gluten genotypes with lower protein content could not match the superior texture characteristics obtained with higher protein conventional strength cultivars. When dried at 70°C, pasta texture, measured as viscoelastic properties, was dependent on gluten strength rather than protein content, so the higher gluten strength types had an advantage even at lower protein levels. While the relationship between gluten strength and texture of low temperature dried products has been noted previously, this study shows that this relationship is somewhat dependent on having a range of gluten strength types present. Although there was a positive relationship between spaghetti viscoelasticity and protein content, and between pasta disc viscoelasticity and gluten strength, there appeared to be a negative relationship between gluten strength and protein quantity factors. Scatter plot matrices of the means indicated the negative correlation was likely due to clustering of similar genotypes, but that a positive relationship was apparent within the extra-strong gluten types. Key words: Wheat (durum), Triticum durum, pasta quality, extra-strong gluten

scholarly journals Wheat Response to No-Tillage and Nitrogen Fertilization in a Long-Term Faba Bean-Based Rotation

Agronomy ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 50 ◽  
Author(s):  
Salem Ali ◽  
Luigi Tedone ◽  
Leonardo Verdini ◽  
Eugenio Cazzato ◽  
Giuseppe De Mastro
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Protein Content ◽  
Faba Bean ◽  
Triticum Turgidum ◽  
Weather Conditions ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Lower Percentage ◽  
No Tillage

A field experiment was conducted in Southern Italy to study the response of durum wheat (Triticum turgidum L. var. durum) grain yield and quality traits to a no-tillage (NT) system and different nitrogen N fertilizer rates (30, 60, and 90 kg N ha−1). The NT system was evaluated and compared to conventional (CT) and reduced (RT) tillage within continuous wheat (WW) and faba bean–wheat (FW) crop sequences over 3-years (2010–2012). The results showed a promising grain yield increase (30%) in the last year. The effect of the N rate on protein content was significant, while productive parameters were not significantly influenced due to both weather conditions and the previous crop. Tillage effect was significantly (p ≤ 0.05) positive on grain yield, yield components and quality parameters, especially in NT system, and was more pronounced when accompanied with faba bean in the rotation system. Despite producing a lower grain protein content (13%) compared to other systems, NT produced good semolina quality (with higher hectoliter weight and lower percentage of broken and shriveled grains). This study provides useful information for farmers on how to produce a satisfactory yield and good grain quality with minimum inputs, helping to design sustainable strategies for durum wheat cultivation in the dry regions.

Sign in / Sign up

Export Citation Format

Share Document