The Experts below are selected from a list of 3303 Experts worldwide ranked by ideXlab platform
Andres R Schwember - One of the best experts on this subject based on the ideXlab platform.
-
transcripts levels of phytoene synthase 1 psy 1 are associated to Semolina yellowness variation in durum wheat triticum turgidum l ssp durum
Journal of Cereal Science, 2016Co-Authors: Victor Hugo Vargas, Iván Matus, C Royo, Albert W Schulthess, Andres R SchwemberAbstract:Abstract Phytoene synthase 1 ( Psy-1 ) is an essential synthesis gene influencing Semolina yellowness while catalase ( Cat3-A ) is a catabolic enzyme that causes color loss. The main objective of this study was to evaluate the expression of Psy-A1 , Psy-B1 and Cat3-A as candidate genes for Semolina yellowness, using a panel of 94 durum wheat genotypes differing in yellowness. Real Time-qPCR experiments of a subset of 12 genotypes showed greater expression of Psy-A1 , which specifically peaked at 35 days post-anthesis (DPA). At this time, Psy-A1 was 21-fold higher expressed in the high-yellowness relative to the low-yellowness genotypes. Psy-B1 and Cat3-A peaked at 21 DPA, suggesting different timing of expression of these genes during grain filling. The contribution of Psy-B1 was relatively higher in the genotypes showing low Semolina yellowness than those with high Semolina yellowness. Cat3-A did not exhibit clear differences in transcript accumulation throughout grain filling. We conclude that Psy-A1 has a major role in determining Semolina yellowness, particularly in genotypes with high levels for this trait.
-
association of phytoene synthase psy1 a1 and psy1 b1 allelic variants with Semolina yellowness in durum wheat triticum turgidum l var durum
Euphytica, 2016Co-Authors: Karen M Campos, Iván Matus, C Royo, Albert W Schulthess, D Villegas, Karim Ammar, Andres R SchwemberAbstract:Phytoene synthase (Psy) is a key gene influencing Semolina yellowness. Specific molecular markers have been developed to identify some of the known allelic variants of Psy1-A1 (Psy1-A1a, Psy1-A1l, Psy1-A1o) and Psy1-B1 (Psy1-B1a, Psy1-B1b) associated to Semolina yellow color. This study was undertaken to assess the genetic variability existing for Psy1, and to evaluate the relationship between genotype and phenotype, in two contrasting durum wheat panels formed mostly by American breeding lines (BL panel), and a collection that included 155 Mediterranean landraces and 20 modern cultivars (M panel). The BL panel showed h 2 values over 0.93 for two indicators of yellowness [i.e. Semolina yellow pigments absorbance, and b* values that were strongly correlated (r = 0.95, P < 0.0001)], reflecting the strong genetic control of Semolina yellowness. Compared to the BL panel, the M panel showed greater variability in Psy1-A1 and Psy1-B1 allelic frequencies, but only Psy1-A1 exhibited significant differences in yellowness. This suggests that using molecular markers associated with Psy1-A1 (i.e., Psy1-A1_STS and YP7A-2 jointly) for marker assisted selection can be sufficient and valuable to improve grain yellowness. The presence of the Psy1-A1l allele was associated with the highest values of Semolina yellowness, whereas the presence of the Psy1-A1a allele was associated with the lowest values for this trait in the M panel. Fourteen genotypes carrying high-yellowness Psy1 allelic variants were identified in both the BL and the M panels. These can be used as parents for increasing yellowness in durum breeding programs.
-
genotypic and environmental factors and their interactions determine Semolina color of elite genotypes of durum wheat triticum turgidum l var durum grown in different environments of chile
Field Crops Research, 2013Co-Authors: Albert W Schulthess, Iván Matus, Andres R SchwemberAbstract:Abstract Pasta color is considered an important quality trait, which is determined by intrinsic color characteristics of the Semolina obtained from durum wheat (Triticum turgidum L. var. durum) grains. Eighteen genotypes of durum wheat were tested in thirteen environments under the Chilean Mediterranean conditions. In addition to grain yield (GY), three Semolina color-associated traits were studied: the Semolina yellow pigment absorbance (SYPA), the b* value and the brown index (BI). The main objective of this study is to decompose the phenotypic values of these traits using Chilean germplasm grown under local environmental conditions. Additionally, the thousand kernel weight (TKW) and the test weight (TW), were measured to study their relationships with these traits. The ANOVA combined over environments showed highly significant effects of genotypes (G), environments (E) and their interaction (G×E) on SYPA, b* value, BI and GY. Narrow sense heritabilities (h2) were 0.82, 0.82, 0.48 and 0.07 for SYPA, b* value, BI and GY, respectively. Comparisons between two water managements, irrigated and rainfed conditions, and between southern and northern production zones showed significant effects on GY and at least on two of the color-associated traits. Possible causes of these environmental effects are inferred and discussed. Most of the G×E component was of cross-over type, but the changes on the genotype rankings expected for SYPA and the b* values were not abrupt, which would facilitate the development of cultivars with stable yellow color potential. Much more abrupt changes on the genotype rankings would occur for BI and GY. The specific local adaptation pattern identified showing high GY, TW and Semolina yellowness, plus the lack of correlation between Semolina yellowness and GY or TW, and the high h2 of Semolina yellowness, will enable to improve the potential color of pasta without causing detrimental effects on the production and the industrial quality in the future.
Iván Matus - One of the best experts on this subject based on the ideXlab platform.
-
phytoene synthase 1 psy 1 and lipoxygenase 1 lpx 1 genes influence on Semolina yellowness in wheat mediterranean germplasm
International Journal of Molecular Sciences, 2020Co-Authors: Roberto Parada, Iván Matus, C Royo, Agata Gadaleta, Pasqualina Colasuonno, Ilaria Marcotuli, Dalma Castillo, Adriano Costa De Camargo, Jorge ArayafloresAbstract:Phytoene synthase 1 (Psy1) and lipoxygenase 1 (Lpx-1) are key genes involved in the synthesis and catalysis of carotenoid pigments in durum wheat, regulating the increase and decrease in these compounds, respectively, resulting in the distinct yellow color of Semolina and pasta. Here, we reported new haplotype variants and/or allele combinations of these two genes significantly affecting yellow pigment content in grain and Semolina through their effect on carotenoid pigments. To reach the purpose of this work, three complementary approaches were undertaken: the identification of QTLs associated to carotenoid content on a recombinant inbred line (RIL) population, the characterization of a Mediterranean panel of accessions for Psy1 and Lpx-1 genes, and monitoring the expression of Psy1 and Lpx-1 genes during grain filling on two genotypes with contrasting yellow pigments. Our data suggest that Psy1 plays a major role during grain development, contributing to Semolina yellowness, and Lpx-1 appears to be more predominant at post-harvest stages and during pasta making.
-
transcripts levels of phytoene synthase 1 psy 1 are associated to Semolina yellowness variation in durum wheat triticum turgidum l ssp durum
Journal of Cereal Science, 2016Co-Authors: Victor Hugo Vargas, Iván Matus, C Royo, Albert W Schulthess, Andres R SchwemberAbstract:Abstract Phytoene synthase 1 ( Psy-1 ) is an essential synthesis gene influencing Semolina yellowness while catalase ( Cat3-A ) is a catabolic enzyme that causes color loss. The main objective of this study was to evaluate the expression of Psy-A1 , Psy-B1 and Cat3-A as candidate genes for Semolina yellowness, using a panel of 94 durum wheat genotypes differing in yellowness. Real Time-qPCR experiments of a subset of 12 genotypes showed greater expression of Psy-A1 , which specifically peaked at 35 days post-anthesis (DPA). At this time, Psy-A1 was 21-fold higher expressed in the high-yellowness relative to the low-yellowness genotypes. Psy-B1 and Cat3-A peaked at 21 DPA, suggesting different timing of expression of these genes during grain filling. The contribution of Psy-B1 was relatively higher in the genotypes showing low Semolina yellowness than those with high Semolina yellowness. Cat3-A did not exhibit clear differences in transcript accumulation throughout grain filling. We conclude that Psy-A1 has a major role in determining Semolina yellowness, particularly in genotypes with high levels for this trait.
-
association of phytoene synthase psy1 a1 and psy1 b1 allelic variants with Semolina yellowness in durum wheat triticum turgidum l var durum
Euphytica, 2016Co-Authors: Karen M Campos, Iván Matus, C Royo, Albert W Schulthess, D Villegas, Karim Ammar, Andres R SchwemberAbstract:Phytoene synthase (Psy) is a key gene influencing Semolina yellowness. Specific molecular markers have been developed to identify some of the known allelic variants of Psy1-A1 (Psy1-A1a, Psy1-A1l, Psy1-A1o) and Psy1-B1 (Psy1-B1a, Psy1-B1b) associated to Semolina yellow color. This study was undertaken to assess the genetic variability existing for Psy1, and to evaluate the relationship between genotype and phenotype, in two contrasting durum wheat panels formed mostly by American breeding lines (BL panel), and a collection that included 155 Mediterranean landraces and 20 modern cultivars (M panel). The BL panel showed h 2 values over 0.93 for two indicators of yellowness [i.e. Semolina yellow pigments absorbance, and b* values that were strongly correlated (r = 0.95, P < 0.0001)], reflecting the strong genetic control of Semolina yellowness. Compared to the BL panel, the M panel showed greater variability in Psy1-A1 and Psy1-B1 allelic frequencies, but only Psy1-A1 exhibited significant differences in yellowness. This suggests that using molecular markers associated with Psy1-A1 (i.e., Psy1-A1_STS and YP7A-2 jointly) for marker assisted selection can be sufficient and valuable to improve grain yellowness. The presence of the Psy1-A1l allele was associated with the highest values of Semolina yellowness, whereas the presence of the Psy1-A1a allele was associated with the lowest values for this trait in the M panel. Fourteen genotypes carrying high-yellowness Psy1 allelic variants were identified in both the BL and the M panels. These can be used as parents for increasing yellowness in durum breeding programs.
-
genotypic and environmental factors and their interactions determine Semolina color of elite genotypes of durum wheat triticum turgidum l var durum grown in different environments of chile
Field Crops Research, 2013Co-Authors: Albert W Schulthess, Iván Matus, Andres R SchwemberAbstract:Abstract Pasta color is considered an important quality trait, which is determined by intrinsic color characteristics of the Semolina obtained from durum wheat (Triticum turgidum L. var. durum) grains. Eighteen genotypes of durum wheat were tested in thirteen environments under the Chilean Mediterranean conditions. In addition to grain yield (GY), three Semolina color-associated traits were studied: the Semolina yellow pigment absorbance (SYPA), the b* value and the brown index (BI). The main objective of this study is to decompose the phenotypic values of these traits using Chilean germplasm grown under local environmental conditions. Additionally, the thousand kernel weight (TKW) and the test weight (TW), were measured to study their relationships with these traits. The ANOVA combined over environments showed highly significant effects of genotypes (G), environments (E) and their interaction (G×E) on SYPA, b* value, BI and GY. Narrow sense heritabilities (h2) were 0.82, 0.82, 0.48 and 0.07 for SYPA, b* value, BI and GY, respectively. Comparisons between two water managements, irrigated and rainfed conditions, and between southern and northern production zones showed significant effects on GY and at least on two of the color-associated traits. Possible causes of these environmental effects are inferred and discussed. Most of the G×E component was of cross-over type, but the changes on the genotype rankings expected for SYPA and the b* values were not abrupt, which would facilitate the development of cultivars with stable yellow color potential. Much more abrupt changes on the genotype rankings would occur for BI and GY. The specific local adaptation pattern identified showing high GY, TW and Semolina yellowness, plus the lack of correlation between Semolina yellowness and GY or TW, and the high h2 of Semolina yellowness, will enable to improve the potential color of pasta without causing detrimental effects on the production and the industrial quality in the future.
Frank A. Manthey - One of the best experts on this subject based on the ideXlab platform.
-
genome wide association and prediction of grain and Semolina quality traits in durum wheat breeding populations
The Plant Genome, 2017Co-Authors: Jason D Fiedler, Frank A. Manthey, Evan Salsman, Yuan Liu, Monika Michalak De Jimenez, Justin Hegstad, Bingcan Chen, Shiaoman Chao, Elias M EliasAbstract:Grain yield and Semolina quality traits are essential selection criteria in durum wheat breeding. However, high phenotypic screening costs limit selection to relatively few breeding lines in late generations. This selection paradigm confers relatively low selection efficiency due to the advancement of undesirable lines into expensive yield trials for grain yield and quality trait testing. Marker-aided selection can enhance selection efficiency, especially for traits that are difficult or costly to phenotype. The aim of this study was to identify major quality trait quantitative trait loci (QTL) for marker-assisted selection (MAS) and to explore potential application of genomic selection (GS) in a durum wheat breeding program. In this study, genome-wide association mapping was conducted for five quality traits using 1184 lines from the North Dakota State University (NDSU) durum wheat breeding program. Several QTL associated with test weight, Semolina color, and gluten strength were identified. Genomic selection models were developed and forward prediction accuracies of 0.27 to 0.66 were obtained for the five quality traits. Our results show the potential for grain and Semolina quality traits to be selected more efficiently through MAS and GS with further refinement. Considerable opportunity exists to extend these techniques to other traits such as grain yield and agronomic characteristics, further improving breeding efficiency in durum cultivar development.
-
variation and correlation of protein molecular weight distribution and Semolina quality parameters for durum genotypes grown in north dakota
Cereal Chemistry, 2017Co-Authors: Jaebom Ohm, Frank A. Manthey, Elias M EliasAbstract:This research assessed variation of protein molecular weight distribution (MWD) parameters and their correlations with quality characteristics of Semolina samples that were obtained from durum genotypes grown in North Dakota. Sodium dodecyl sulfate buffer extractable and unextractable proteins in Semolina were analyzed for MWD by size-exclusion HPLC with a microbore column. ANOVA indicated that quantitative variations of all the HPLC protein fractions were significantly (P < 0.001) influenced by growing environments. The extractable and unextractable gluten proteins correlated differently with Semolina gluten characteristics. Both gluten index and mixograph classification showed positive correlations (P < 0.05) with unextractable polymeric proteins and negative correlations (P < 0.05) with extractable gliadins and polymeric proteins. Quantitative variations of gluten proteins greatly influenced spaghetti cooking characteristics. Specifically, cooked spaghetti firmness (CSF) had high and positive simple li...
-
Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour
Journal of Food Process Engineering, 2015Co-Authors: Elena Peña, Dennis P. Wiesenborn, Frank A. MantheyAbstract:Formation of large wet agglomerates during nontraditional pasta manufacturing is problematic to the pasta industry. The objective of this research was to characterize the wet agglomeration properties of Semolina and a whole hard white winter wheat flour fortified with fine flaxseed flour (FF) and coarse flaxseed flour (CF). The formulations used were Semolina 100% (S), whole wheat 100% (WW), Semolina–whole wheat (49:51) (SWW), Semolina–flaxseed flour (SCF/SFF) (90:10), whole wheat–flaxseed flour (WWCF/WWFF) (90:10) and Semolina–whole wheat–flaxseed flour (SWWCF/SWWFF) (39:51:10). Samples were hydrated to 30, 31, 32, 33 and 34% moisture content. The formation of the largest agglomerates occurred with SFF hydrated above 30% moisture. Limited large agglomerate formation was detected in WW, WWFF, SWW and SWWFF regardless of hydration level. The maximum hydration level recommended for each formulation to avoid the formation of large agglomerates was as follows: 30% for SFF, 32% for SCF, 33% for S, WWFF and SWWFF and 34% for WW, WWCF, SWW and SWWCF. Practical Applications The information provided by this study is useful for pasta manufacturers that want to incorporate nontraditional ingredients in their pasta products. This study characterizes and provides recommendations to avoid or minimize the formation of extremely large agglomerates during the hydration step of the pasta-making process, which is one of the main problems derived from utilizing nontraditional ingredients for pasta making. This study only addresses the incorporation of whole wheat flour and flaxseed flour; however, the information provided here can be applied to other nontraditional ingredients added to pasta. The magnitude of the problem may vary depending on the type of nontraditional ingredient, but the nature and origin of this problem will be the same.
-
Semolina AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOUR
Journal of Food Processing and Preservation, 2008Co-Authors: Shalini Sinha, Frank A. MantheyAbstract:ABSTRACT Flaxseed (Linum usitatissimum L.) is an emerging food ingredient because of its several health benefits. Research was conducted to determine the effects of Semolina, hydration level during extrusion and flaxseed flour concentration on the physical and cooking characteristics of freshly extruded pasta. The appearance of fresh pasta reflected the appearance of the ingredients. Fresh pasta became darker and redder as flaxseed flour concentration increased. Flaxseed flour did not affect cooking loss or water absorption during cooking of fresh pasta. However, flaxseed flour reduced the cooked firmness of fresh pasta by decreasing the dough strength. The cooked firmness of fresh pasta containing flaxseed flour was improved by using a Semolina that makes a strong dough rather than a weak dough, and by extruding at a low (29%) compared to high (31%) hydration level. PRACTICAL APPLICATIONS Research results reported in this article would be useful in the development of a processing protocol for fresh pasta containing flaxseed flour and possibly other nontraditional ingredients. The results provide support for the need to use a strong dough-forming Semolina and to extrude the Semolina–flaxseed flour mixture at a low hydration level (29%) in order to produce a fresh pasta that has desirable cooking/cooked properties.
-
durum wheat quality ii the relationship of kernel physicochemical composition to Semolina quality and end product utilisation
International Journal of Food Science and Technology, 2006Co-Authors: Jihad Samaan, Charles S. Brennan, Frank A. Manthey, Mick P. Fuller, Ghassan H ElkhayatAbstract:Summary Kernel quality characteristics, Semolina milling potential, dough rheology and pasta making properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed. Protein content of the kernels exerted a significant affect on the physical characteristics hardness and the degree of kernel vitreousness, both of which were highly correlated with superior end-use product. Gluten composition of Semolina appeared as significant as overall protein content in determining the optimum end-use product cooking quality (cooking time and pasta texture). The final viscosity of durum flour exhibited positive correlations with Semolina recovery, protein content, gluten content, vitreousness, the optimum-cooking time of pasta and pasta firmness. This indicates the relevance of using the rapid visco analyser technique in evaluating the durum wheat and pasta qualities. Dough rheology measurements confirmed that farinograph and extensograph are useful indicators of the cooking properties of pasta. The research also illustrates that although variability between Syrian durum wheat genotypes were observed, their milling and processing parameters were similar to those previously reported for Canadian and American durum wheats, indicating the potential to use these lines in mainstream pasta production.
C Royo - One of the best experts on this subject based on the ideXlab platform.
-
phytoene synthase 1 psy 1 and lipoxygenase 1 lpx 1 genes influence on Semolina yellowness in wheat mediterranean germplasm
International Journal of Molecular Sciences, 2020Co-Authors: Roberto Parada, Iván Matus, C Royo, Agata Gadaleta, Pasqualina Colasuonno, Ilaria Marcotuli, Dalma Castillo, Adriano Costa De Camargo, Jorge ArayafloresAbstract:Phytoene synthase 1 (Psy1) and lipoxygenase 1 (Lpx-1) are key genes involved in the synthesis and catalysis of carotenoid pigments in durum wheat, regulating the increase and decrease in these compounds, respectively, resulting in the distinct yellow color of Semolina and pasta. Here, we reported new haplotype variants and/or allele combinations of these two genes significantly affecting yellow pigment content in grain and Semolina through their effect on carotenoid pigments. To reach the purpose of this work, three complementary approaches were undertaken: the identification of QTLs associated to carotenoid content on a recombinant inbred line (RIL) population, the characterization of a Mediterranean panel of accessions for Psy1 and Lpx-1 genes, and monitoring the expression of Psy1 and Lpx-1 genes during grain filling on two genotypes with contrasting yellow pigments. Our data suggest that Psy1 plays a major role during grain development, contributing to Semolina yellowness, and Lpx-1 appears to be more predominant at post-harvest stages and during pasta making.
-
transcripts levels of phytoene synthase 1 psy 1 are associated to Semolina yellowness variation in durum wheat triticum turgidum l ssp durum
Journal of Cereal Science, 2016Co-Authors: Victor Hugo Vargas, Iván Matus, C Royo, Albert W Schulthess, Andres R SchwemberAbstract:Abstract Phytoene synthase 1 ( Psy-1 ) is an essential synthesis gene influencing Semolina yellowness while catalase ( Cat3-A ) is a catabolic enzyme that causes color loss. The main objective of this study was to evaluate the expression of Psy-A1 , Psy-B1 and Cat3-A as candidate genes for Semolina yellowness, using a panel of 94 durum wheat genotypes differing in yellowness. Real Time-qPCR experiments of a subset of 12 genotypes showed greater expression of Psy-A1 , which specifically peaked at 35 days post-anthesis (DPA). At this time, Psy-A1 was 21-fold higher expressed in the high-yellowness relative to the low-yellowness genotypes. Psy-B1 and Cat3-A peaked at 21 DPA, suggesting different timing of expression of these genes during grain filling. The contribution of Psy-B1 was relatively higher in the genotypes showing low Semolina yellowness than those with high Semolina yellowness. Cat3-A did not exhibit clear differences in transcript accumulation throughout grain filling. We conclude that Psy-A1 has a major role in determining Semolina yellowness, particularly in genotypes with high levels for this trait.
-
association of phytoene synthase psy1 a1 and psy1 b1 allelic variants with Semolina yellowness in durum wheat triticum turgidum l var durum
Euphytica, 2016Co-Authors: Karen M Campos, Iván Matus, C Royo, Albert W Schulthess, D Villegas, Karim Ammar, Andres R SchwemberAbstract:Phytoene synthase (Psy) is a key gene influencing Semolina yellowness. Specific molecular markers have been developed to identify some of the known allelic variants of Psy1-A1 (Psy1-A1a, Psy1-A1l, Psy1-A1o) and Psy1-B1 (Psy1-B1a, Psy1-B1b) associated to Semolina yellow color. This study was undertaken to assess the genetic variability existing for Psy1, and to evaluate the relationship between genotype and phenotype, in two contrasting durum wheat panels formed mostly by American breeding lines (BL panel), and a collection that included 155 Mediterranean landraces and 20 modern cultivars (M panel). The BL panel showed h 2 values over 0.93 for two indicators of yellowness [i.e. Semolina yellow pigments absorbance, and b* values that were strongly correlated (r = 0.95, P < 0.0001)], reflecting the strong genetic control of Semolina yellowness. Compared to the BL panel, the M panel showed greater variability in Psy1-A1 and Psy1-B1 allelic frequencies, but only Psy1-A1 exhibited significant differences in yellowness. This suggests that using molecular markers associated with Psy1-A1 (i.e., Psy1-A1_STS and YP7A-2 jointly) for marker assisted selection can be sufficient and valuable to improve grain yellowness. The presence of the Psy1-A1l allele was associated with the highest values of Semolina yellowness, whereas the presence of the Psy1-A1a allele was associated with the lowest values for this trait in the M panel. Fourteen genotypes carrying high-yellowness Psy1 allelic variants were identified in both the BL and the M panels. These can be used as parents for increasing yellowness in durum breeding programs.
Charles S. Brennan - One of the best experts on this subject based on the ideXlab platform.
-
how combinations of dietary fibres can affect physicochemical characteristics of pasta
Lwt - Food Science and Technology, 2015Co-Authors: Martina Foschia, Alessandro Sensidoni, Margaret A. Brennan, Donatella Peressini, Charles S. BrennanAbstract:Abstract The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat Semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of dietary fibre intake. The cooking, textural and colour characteristics of the pastas were evaluated and compared to control sample containing exclusively durum wheat Semolina. Generally, material addition to the durum wheat pasta increased cooking losses, swelling index and water absorption, whilst reduced firmness and resistance to uniaxial extension of pastas. Raw spaghetti samples resulted significantly darker ( L *) and more redness ( a *) than control pasta. In the cooked pasta, all inulin enriched samples were brighter than Semolina pasta. Pasta prepared with 15 g/100 g Semolina of oat flour showed the best performance (except for the colour) compared to the other experimental pasta samples, but was significantly different to control durum wheat sample. Combinations of fibre rich additions were studied with the inclusion of inulin GR having a less deteriorating effect when added in combination with oat flour. This illustrates that some fibre rich sources may act better in combinations than separately.
-
durum wheat quality ii the relationship of kernel physicochemical composition to Semolina quality and end product utilisation
International Journal of Food Science and Technology, 2006Co-Authors: Jihad Samaan, Charles S. Brennan, Frank A. Manthey, Mick P. Fuller, Ghassan H ElkhayatAbstract:Summary Kernel quality characteristics, Semolina milling potential, dough rheology and pasta making properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed. Protein content of the kernels exerted a significant affect on the physical characteristics hardness and the degree of kernel vitreousness, both of which were highly correlated with superior end-use product. Gluten composition of Semolina appeared as significant as overall protein content in determining the optimum end-use product cooking quality (cooking time and pasta texture). The final viscosity of durum flour exhibited positive correlations with Semolina recovery, protein content, gluten content, vitreousness, the optimum-cooking time of pasta and pasta firmness. This indicates the relevance of using the rapid visco analyser technique in evaluating the durum wheat and pasta qualities. Dough rheology measurements confirmed that farinograph and extensograph are useful indicators of the cooking properties of pasta. The research also illustrates that although variability between Syrian durum wheat genotypes were observed, their milling and processing parameters were similar to those previously reported for Canadian and American durum wheats, indicating the potential to use these lines in mainstream pasta production.
-
Original article Durum wheat quality: II. The relationship of kernel physicochemical composition to Semolina quality and end product utilisation
2006Co-Authors: Jihad Samaan, Frank A. Manthey, Ghassan H. El-khayat, Mick P. Fuller, Charles S. BrennanAbstract:Summary Kernel quality characteristics, Semolina milling potential, dough rheology and pasta making properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed. Protein content of the kernels exerted a significant affect on the physical characteristics hardness and the degree of kernel vitreousness, both of which were highly correlated with superior end-use product. Gluten composition of Semolina appeared as significant as overall protein content in determining the optimum end-use product cooking quality (cooking time and pasta texture). The final viscosity of durum flour exhibited positive correlations with Semolina recovery, protein content, gluten content, vitreousness, the optimum-cooking time of pasta and pasta firmness. This indicates the relevance of using the rapid visco analyser technique in evaluating the durum wheat and pasta qualities. Dough rheology measurements confirmed that farinograph and extensograph are useful indicators of the cooking properties of pasta. The research also illustrates that although variability between Syrian durum wheat genotypes were observed, their milling and processing parameters were similar to those previously reported for Canadian and American durum wheats, indicating the potential to use these lines in mainstream pasta production.
