Characteristics of durum wheat used for pasta
Paper Details
Characteristics of durum wheat used for pasta
Abstract
Durum wheat is an important species of wheat. It is a cereal with the same genus and with origin alike to bread wheat. A tetraploid with genomes related to wheat. Durum wheat has a diverse environment compared with bread wheat and well adapted in semiarid regions. Global production of durum is 6–8% to the production of bread wheat production. It has high protein content with hard grain texture vitreous and amber-colored. A special niche of durum is used as a food crop for making couscous, pasta, burghul and other various traditional dishes. The main of durum breeding include higher protein content with disease Resistance, more grain weight, higher grain vitreous, low screenings, higher semolina yield and color, improved pasta-making features with stronger dough characteristics. Durum is a self-pollinated crop and hence pedigree breeding is the most recommended method for its breeding. The prevailing diseases of durum are crown rot, Fusarium head blight, stripe, leaf, and stem rusts. Nitrogen nutrition is an important aspect of durum cultivation as grain quality and protein content reflect the price for farmers and ultimately increased its market value. The future of durum appears to be very good due to an increase in the production of pasta.
Abecassis JJ, Autran K. Kobrehel. 1987. Composition and quality of durum wheat mill streams. In: I.D. Morton, (Ed.), “Cereal in a European Context”, Ellis Horwwood Ltd, London. http://jcautran.free.fr/archives_familiales/profession/publications/1987/87-52.pdf
Worden GC. 2004. Wheat Marketing. In C. Wrigley (Ed.), Encyclopedia of Grain Science (p 375-383). Oxford: Elsevier. https://doi.org/10.1016/B0-12-765490-900188-9.
Balakireva A, Zamyatnin A. 2016. Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities. Nutrients 8, 644. http://dx.doi.org/10.3390/nu8100644.
Deng L. 2017. Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality. North Dakota State University. https://hdl.handle.net/10365/267.37.
Sissons M, Cutillo S, Marcotuli I, Gadaleta A. 2020. Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties. Journal of cereal science, 103156. https://doi.org/10.1016/j.jcs.2020.103156
Dexter J, Preston K, Martin D, Gander E. 1994. The effects of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum wheat. Journal of Cereal Science 20, 139-151. https://doi.org/10.1006/jcrs.1994.105.4
Du Cros D. 1987. Glutenin proteins and gluten strength in durum wheat. Journal of cereal science 5, 3-12. https://doi.org/10.1016/S0733-5210(87)8000.3-6.
Ruisi P, Ingraffia R, Urso V, Giambalvo D, Alfonzo A, Corona O, Settanni L, Frenda AS. 2021. Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Research International 140, 110-129. http://dx.doi.org/10.1016/j.foodres.2020.110029.
Giacco R, Vitale, M, Riccardi G. 2016. Pasta: Role in diet. The Encyclopedia of Food and Health; Caballero, B., Finglas, P., Toldra, F., Eds. 242-245. http://dx.doi.org/10.1016/B978-0-12-384947-200523-7
Goesaert H, Brijs K, Veraverbeke W, Courtin C, Gebruers K, Delcour J. 2005. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology 16, 12-30. https://doi.org/10.1016/j.tifs.2004.02.011
Hernández-Espinosa N, Payne T, Huerta-Espino J, Cervantes F, Gonzalez-Santoyo H, Ammar K, Guzmán C. 2019. Preliminary characterization for grain quality traits and high and low molecular weight glutenins subunits composition of durum wheat landraces from Iran and Mexico. Journal of Cereal Science 88, 47-56. http://dx.doi.org/10.1016/j.jcs.2019.05.007
Sharma R, Dar BN, Sharma S, Singh B. 2021. In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour. International Journal of Gastronomy and Food Science 23, 100-300. https://doi.org/10.1016/j.ijgfs.2020.1003.00
Kadkol G, Sissons M. 2016. Durum wheat: overview. https://doi.org/10.1016/B978-0-08-100596-5.00024-X
Nosworthy MG, Neufeld J, Frohlich P, Young G, Malcolmson L, House JD. 2017. Determination of the protein quality of cooked Canadian pulses. Food science & nutrition 5, 896-903. https://doi.org/10.1002/fsn3.473
Rachon L, Palys E, Szumilo G. 2012. Comparison of the chemical composition of spring durum wheat grain (Triticum durum) and common wheat grain (Triticum aestivum ssp. vulgare). Journal of Elementology 17. https://doi.org/10.5601/jelem.2012.17.1.10
Ranieri R. 2000. Durum wheat quality management. CIHEAM- Options Mediterranean’s. 555-557. http://om.ciheam.org/om/pdf/a40/00600093.pdf
Samaan J, El‐Khayat GH, Manthey FA, Fuller MP, Brennan CS. 2006. Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation. International journal of food science & technology 41, 47-55. https://doi.org/10.1111/j.1365-2621.2006.01313.x
Shewry PR, Halford NG, Belton PS, Tatham AS. 2002. The structure and properties of gluten: an elastic protein from wheat grain. Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, 133-142. https://doi.org/10.1098/rstb.2001.1024.
Karayigit B, Colak N, Ozogul F, Gundogdu A, Inceer H, Bilgiçli N, Ayaz FA. 2020. The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars. Food Bioscience 37, 100-110. https://doi.org/10.1016/j.fbio.2020.100.676
Sarkar AK, Dexter JE. 2016. Wheat: Dry Milling. In: Wrigley, c., Corke, h., Seetharaman, k. & Faubion, j. (eds.) Encyclopedia of Food Grains (Second Edition). Oxford: Academic Press. https://doi.org/10.1016/B978-0-12-394437-5.00.162-5
Biernacka B, Dziki D, Gawlik-Dziki U, Różyło R. 2020. Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties. LWT.110-116. https://doi.org/10.1016/j.lwt.2020.110.516
Boggini G, Namoune H, Abecassis J, Cuq B. 2012. CHAPTER 10 – Other Traditional Durum-Derived Products. In: Sissons, M., Abecassis, J., Marchylo, B. & Carcea, M. (eds.) Durum Wheat (Second Edition). AACC International Press. https://doi.org/10.1016/B978-1-891127-65-6.500.15-5
Grundas S, Wrigley CW. 2016. Ultrastructure of the Wheat Grain, Flour, and Dough. In: Wrigley, C., Corke, H., Seetharaman, K. & Faubion, J. (eds.) Encyclopedia of Food Grains (Second Edition). Oxford: Academic Press. https://doi.org/10.1016/B978-0-12-394437-500165-0
Wrigley CW, Corke H, Seetharaman K, Faubion J. 2015. Encyclopedia of food grains, Academic Press. https://www.elsevier.com/books/encyclopedia-of-food-grains/wrigley/978-0-12-394437-5
Zilic S, Barac M, Pesic M, Dodig D, Ignjatovic-Micic D. 2011. Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences 12, 5878-5894. https://doi.org/10.3390/ijms1209.5878
Zweifel C, Handschin S, Escher F, Conde‐Petit B. 2003. Influence of high‐temperature drying on structural and textural properties of durum wheat pasta. Cereal Chemistry 80, 159-167. https://doi.org/10.1094/CCHEM.2003.80.2.159
Shahrina Shakir, Shabbir Ahmad, Ambreen Naz, Muhammad Ahmad, Adnan Amjad, Talal Majeed Ahmad, Faisal Shahzad, Muhammad Waqas, Nimra Bhali, Zain Ul Shahid, Qurat-ul-ain (2021), Characteristics of durum wheat used for pasta; IJB, V18, N2, February, P174-185
https://innspub.net/characteristics-of-durum-wheat-used-for-pasta/
Copyright © 2021
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0