Durum wheat regional quality data
from Gary Hareland, June 1996
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TABLE OF CONTENTS
TABLE OF CONTENTS
TITLE PAGE
INTRODUCTION
SOURCE OF THE 1995 CROP SAMPLES
LIST OF 1995 UNIFORM REGIONAL DURUM NURSERY ENTRIES
METHODS
UNIFORM REGIONAL NURSERY SAMPLES - 1995 CROP
TITLE PAGE
UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL RESEARCH SERVICE
in cooperation with the
ND STATE AGRICULTURAL EXPERIMENT STATIONS
QUALITY EVALUATION OF DURUM WHEAT CULTIVARS
1995 CROP/1
by
G.A. Hareland, D. Puhr, J.G. Wear/2 , and M. Skunberg/3
______________________________________________________________________________
1/ This report represents cooperative investigations on the quality of Durum
wheat cultivars from the 1995 crop. Some of the results presented have not
been sufficiently confirmed to justify variety release. Confirmed results
will be published through established channels. Cooperators submitting
samples for analysis have been given analytical data on their samples prior to
release of this report. The report is primarily a tool for use by cooperators
and their official staff and by those individuals having direct and special
interest in the development of agricultural research programs.
This report was compiled by the Agricultural Research Service, U. S.
Department of Agriculture. Special acknowledgment is made to the North Dakota
State University for use of their facilities and the services provided in
support of these studies. The report is not intended for publication and
should not be referenced in either literature citations or quoted in publicity
and advertising. Use of the data may be granted for certain purposes upon
written request to the agency or agencies involved.
2/ Research Food Technologist, and Physical Science Technicians, USDA/ARS,
Hard Red Spring & Durum Wheat Quality Lab., NDSU, Fargo, ND.
3/ Food Technologist, Dept. of Cereal Science, NDSU, Fargo, ND.
INTRODUCTION
The thirty-second Durum Wheat Quality Report contains data for the 1995 crop.
Samples of standard cultivars and new selections of durum wheat grown in
cooperative experiments in the durum wheat regions of the United States were
milled and evaluated by the Hard Red Spring and Durum Wheat Quality Laboratory
on the campus of North Dakota State University, Fargo, ND. Methods and
techniques are described in detail in the text of the report.
Durum wheat samples of at least 2 kg were milled in a Buhler experimental
mill, or macro procedure, and further processed into spaghetti. Smaller wheat
samples were milled using the micro procedure and were not processed into
spaghetti. Although, small samples having acceptable kernel characteristics
and dust color scores, if possible, should be included in the macro procedure
the following year.
The purpose of this report is to provide quality data on standard cultivars
and new selections of durum wheat from the 1995 crop.
SOURCE OF THE 1995 CROP SAMPLES
Tests were performed on 761 samples from 15 stations in six states
(California, Arizona, North Dakota, Montana, Minnesota, and Oregon) and one
Canadian location. Data presented in this report are from the Field Plot
Nursery, Uniform Regional Nursery, Advanced Nursery and Special Nursery.
UNIFORM REGIONAL NURSERY - 544
Bozeman and Sidney - Montana
Carrington, Minot, Williston, Dickinson, and Prosper - North Dakota
Swift Current - Saskatchewan
Morris and Crookston - Minnesota
FIELD PLOTS - 21
Minot, Langdon and Dickinson - North Dakota
ADVANCED NURSERY - 151
Imperial Valley and Davis - California
SPECIAL NURSERY - 45
Tucson - Arizona
Pendleton - Oregon
LIST OF 1995 UNIFORM REGIONAL DURUM NURSERY ENTRIES
Entry
No. Entry Pedigree P.I. No. Origin
1 MINDUM 5296 MN
2 MUNICH ND-USDA
3 WARD 15892 ND-USDA
4 RUGBY 17284 ND-USDA
5 VIC 17789 ND-USDA
6 LLOYD 476211 ND-USDA
7 MONROE 478289 ND-USDA
8 RENVILLE 510696 ND-USDA
9 MEDORA CANADA
10 SCEPTRE CANADA
11 D87130 D8024/MONROE ND-USDA
12 D87240 D7798/DT367 ND-USDA
13 D88303 D82106/D8179 ND-USDA
14 D89135 D8193/D8335 ND-USDA
15 D901313 D8479/RENVILLE ND-USDA
16 D901419 LAKER/D79209/D8012 ND-USDA
17 D901442 D8460/D8469 ND-USDA
18 D901486 D8459/D8302 ND-USDA
19 D901518 D8428/SCEPTRE ND-USDA
20 D901536 D81154/D8487 ND-USDA
21 D901786 D8370/D86518 ND-USDA
22 D901155 D86237/MEDORA ND-USDA
23 D91058 D84102/D8459 ND-USDA
24 D91066 D84102/D8459 ND-USDA
25 D91103 VIC/D8518 ND-USDA
26 D91180 D8304/D8460 ND-USDA
27 D91309 D84107/SCEPTRE ND-USDA
28 D91321 D8457/DT457 ND-USDA
29 D91306 D8403/MONROE ND-USDA
30 D91076 D8291/MEDORA ND-USDA
31 D91080 DT606/D8291 ND-USDA
32 D91410 D86524/D8380 ND-USDA
METHODS
The following methods and terminology were applied:
Test Weight Per Bushel - The weight per Winchester bushel of dockage-free
wheat subsequent to passing the sample through a Carter-Day dockage
tester4/.
Thousand Kernel Weight - The 1000 kernel weight was determined from a 10 gm
sample of cleaned, hand-picked wheat using a Seedburo Seed Counter4/.
Kernel Size - The percentage of the size of the kernels [large, medium, and
small] was determined on a wheat sizer as described by Shuey5/.
The sieves of the sizer were clothed as follows:
Top Sieve - Tyler # 7 with 2.92 mm opening
Middle Sieve - Tyler # 9 with 2.24 mm opening
Bottom Sieve - Tyler #12 with 1.65 mm opening
Protein Content - Both the Leco FP-428 Nitrogen Determinator and the near
infrared technique were used to determine protein content. Nitrogen
values, as determined by the Leco FP-428 Nitrogen Determinator procedure,
were multiplied by 5.7 to calculate protein values.
Hardness Test - The procedure (AACC Method 39-70A) requires grinding durum
wheat samples in a UDY grinder, and obtaining data from a Technicon 450
near infrared analyzer. Wavelengths used were 1680 nm and 2230 nm. This
procedure was developed by Mr. Karl Norris, USDA, Beltsville through a
collaborative research project in which this Laboratory also
participated.
_______________________________________________________________________________
4/ Mention of a trademark name or proprietary product does not constitute a
guarantee or warranty of the product by the U. S. Department of
Agriculture, and does not imply its approval to the exclusion of other
products that may also be suitable.
5/ Shuey, William C. A wheat sizing technique for predicting flour milling
yield. Cereal Sci. Today 5:71 (1960).
Milling - All samples were cleaned by passing the wheat through a
Carter-Day dockage tester. The clean, dry wheat from the larger 2 kg
samples was tempered in three stages: first to 12.5% moisture at least 72
hours prior to the second stage; second, an increase of 2.0% moisture to a
cumulative moisture of 14.5% for 18 hours; and third, an increase of 3.0%
moisture to a cumulative moisture content of 17.5%, 45 minutes prior to
milling. The smaller 100 gram samples were pretempered to 12.5% moisture
for at least 72 hours. Following, they were tempered to 16.5% moisture and
allowed to stand overnight prior to milling.
Samples from the Special and Uniform Nursery were milled in a Brabender
Quadrumat Junior mill equipped with #24GG on the drum sieve. The flow
diagram of this system is shown on page 9. The unpurified semolina was
rebolted for 30 sec on a strand sifter equipped with a U.S. #35 Tyler
sieve. The throughs of the #35 Tyler sieve were classified as rebolted
semolina. The overs of the #35 Tyler sieve were reground and sieved again
for 30 seconds. The throughs were combined with the first sieving, and the
combined semolina represented the material tested. The overs of the #35
Tyler sieve were classified as crude shorts, and overs of the rotating
#24GG sieve were classified as bran.
Samples from the Field Plot, Special, and Advanced Nurseries were milled in
a Buhler experimental mill specially designed for milling durum wheat. The
mill is equipped with corrugated rolls throughout, and the semolina is
purified on a Miag laboratory purifier. All stock is handled
pneumatically. The mill flow is shown on page 10. Prior to milling, the
Buhler mill and purifiers were adjusted to maximize semolina yield, yet
keep the speck count to an acceptable level.
Semolina Extraction - For both the micro and macro method of milling, the
percent semolina extraction was calculated on a total product basis.
Speck Count - The number of specks was determined from three separate
one-inch square areas of semolina enclosed by a special glass and frame.
Any materials other than pure endosperm chunks, such as bran particles,
were considered specks. The average of three readings was converted to the
number of specks per 10 sq in (speck count). Speck count is determined
only on the macro milled samples.
Mixograph Analysis - Mixing properties were determined from a constant
weight of semolina (10 g) and water (6.0 ml).
Mixogram Pattern - The reference mixograms shown on page 14 illustrate
different types of mixogram patterns. A single number is assigned each
pattern to classify the curves. Larger numbers indicate stronger mixing
characteristics.
Color Score - The color of the spaghetti or semolina has generally been
accepted as the most important single grading factor. A deep amber or
golden color is most preferable. The amount of yellow pigmentation
determines the color.
Cooked Weight - Weight of cooked spaghetti determined after cooking,
rinsing, and draining.
Semolina and Spaghetti Color - A Minolta CR-310 series ChromaMeter was used
to calculate an absolute value of a standard semolina and spaghetti sample
in the L* a* b* color system. In this system, L* refers to lightness and
a* and b* are the chromaticity coordinates (b* values relate to the blue -
yellow chromaticity coordinates). A target b* value was obtained from
standard color tiles. Color scores were derived from L and b values where
score = L + (b*2) / 20. Because of the importance of yellow pigmentation,
the intensity of b was weighted twice. Color rating scores from 1-10
indicate the higher the score, the more favorable the color.
MACRO Spaghetti Processing - Spaghetti was processed in a semi-commercial
scale pasta extruder (DEMACO). The controls and samples were processed
under the following extruding conditions.
Temperature . . . . 49.5 deg. C
Rate. . . . . . . . . . . 12 rpm
Absorption. . . . . . 32.5%
Vacuum. . . . . . . . . 18 in Hg
These were the optimum conditions for processing spaghetti.
Processing spaghetti in the laboratory involved premixing 1000-g batches of
semolina in a Hobart C-100-T mixer equipped with a pastry knife agitator.
The contents were mixed at a slow speed for approximately 10 seconds while
water was added to the semolina. Upon addition of all the water to obtain
32.5% absorption, the contents were blended at high speed for 30 seconds.
The mixer was then stopped to scrape down the sides of the bowl, and
blending continued for an additional 90 seconds to complete the premix
stage. The premixed pasta was then transferred to the vacuum mixer of the
press and extruded through an 84-strand 0.043 in. Teflon spaghetti die. A
jacketed extension tube (9-1/4" long x 1-3/4" inside diameter) was attached
to the semi-commercial pasta extruder to allow a longer time for hydration
of the semolina and minimize the number of white specks (unhydrated
semolina) in the spaghetti. Extrusion temperature was controlled by a
circulating water bath.
Spaghetti Drying - Spaghetti was dried in an experimental pasta dryer for
an 18 hour, computer controlled cycle. The drying cycle was a modification
of that described by Gilles, Sibbitt and Shuey6/. During the drying
period, the humidity of the dryer was decreased linearly from 95 to 50%
R.H. The temperature was held at 40oC for the first 10 hour and was then
decreased linearly from 40oC to 30oC during the last 8 hours of the
cycle.
Cooking Characteristics of Spaghetti
A. Cooking Procedure
Spaghetti (10 g) which had been broken into lengths of approximately 5 cm,
was placed into 300 ml of boiling water in a 500 ml beaker. After 12 min.
cooking, the samples were washed thoroughly with distilled water in a
Buchner funnel, allowed to drain for 2 min., and then weighed to determine
cooked weight.
B. Firmness Score
Strands of cooked spaghetti were placed on a plexiglass plate and sheared
at a 90 degree angle with a special plexiglass tooth. An TA-XT2 texture
analyzer was used to calculate the area under the curve (g-cm) which was
the amount of work required to shear the cooked spaghetti. To measure
firmness, the average of three texture analyzer scores was used, and the
average work to shear represented a measure of spaghetti firmness.
The higher the value, the firmer the spaghetti. A value of approximately
6.00 is preferred.
C. Residue
Weight of the solids remaining after the combined cooking and washing water
was evaporated.
______________________________________________________________________________
6/Gilles, K.A., Sibbitt, L.D., and Shuey, W.C. Automatic laboratory dryer
for macaroni products. Cereal Sci. Today 11:322 (1966).
UNIFORM REGIONAL NURSERY SAMPLES - 1995 CROP
A total of five hundred forty-four samples were submitted for testing.
Thirty-two cultivars and experimental lines were received from in three
states and one Canadian province. These included ten commercial durum
cultivars, and twenty-two experimental durum lines. Langdon was
discarded this year due to poor quality.
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