Recent trends in durum wheat milling and pasta processing: impact on durum wheat quality requirements | Données récentes sur la meunerie du blé dur et sur la fabrication de la pâte: impact sur les exigences de qualité du blé dur
2001
Dexter, J.E. ((Canadian Grain Commission, Winnipeg (Canada). Grain Research Laboratory)) | Marchylo, B.A.
Durum wheat quality criteria continually evolve in response to market pressure and consumer preference. Increasing demand for specific durum wheat quality attributes for different end-products requires development of more rapid objective means to grade and classify wheat parcels on the basis of processing potential. Near-infrared spectroscopy and image analysis have considerable potential for rapid objective wheat grading and classification. Preprocessing (debranning before milling) enhances durum wheat milling performance. Surface discolourations, major factors in grading durum wheat because of negative impact on semolina colour and presence of visible specks, will become less important if preprocessing becomes more accepted by durum wheat millers. Semolina granulation has become finer to accommodate large high capacity pasta presses and Polymatik presses. The move to finer granulation, particularly when protein content is specified, makes hard vitreous kernel content of less importance to durum wheat millers. Intense competition in the pasta industry has made pasta colour, an important aesthetic factor in consumer choice, more universally important. That, combined with a trend to higher semolina extraction rates, will require plant breeders to develop durum wheat varieties with higher levels of yellow pigment and lower levels of oxidative enzymes. High temperature (HT) and ultra-high temperature (UHT) drying have become the processes of choice for most pasta manufacturers. Strong gluten is likely to remain an important specification in some markets even though it appears to have less influence on cooking quality for HT and UHT pasta that for low temperature-dried pasta. Regardless of drying temperature, protein content will continue to be a fundamental requirement to ensure good pasta cooking quality. There is increasing interest in using durum wheat for baking. Durum wheat baking quality does not appear to be linked to pasta cooking quality, giving hope for development of durum wheat varieties suitable for both pasta-making and bread-making
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