frank manthey wheat quality – what does it entail? durum prospective department of plant sciences...
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![Page 1: Frank Manthey Wheat Quality – What Does It Entail? Durum Prospective Department of Plant Sciences North Dakota State University, Fargo frank.manthey@ndsu.edu](https://reader036.vdocuments.site/reader036/viewer/2022081603/56649d9f5503460f94a896ec/html5/thumbnails/1.jpg)
Frank Manthey
Wheat Quality – What Does It Entail?Durum Prospective
Department of Plant SciencesNorth Dakota State University, Fargo
December 7, 2010
NDWC County Representatives Annual MeetingGrand Forks, ND
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What type of quality does the U.S. domestic industry expect from our durum crop?
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Domestic Durum/Pasta Industry
Durum millers want consistency.
Tend to like the characteristics of desert growndurum
Desire: Test weight 60 lb/bu +
High % vitreous kernel content: 90%+
High % large kernels
High kernel weight: 1000 kwt 40 g +
High Falling number (little advantage over400 sec +)
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Trends in Domestic Pasta Industry
Traditional 100% semolina dry pasta is still the predominant pasta product
For domestic – home market.
Desire: Vitreous kernel content – 85%+
Kernel protein 13.5% - semolina 12.5%.
Moderate dough properties(mixo score 5/gluten index 50+)
Pasta color score of 8.5
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Trends in Domestic Pasta Industry
Traditional 100% semolina dry pasta
For food service.Challenges in maintaining cooked firmness with abusive cooking and with steam tables in buffet linesDesire: Vitreous kernel content of 85%+
Kernel protein 14% - semolina 13%.
Strong dough properties(mixo score 7-8/gluten index 80+)
Pasta color score of 8.5
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What are the Trends in Domestic Pasta Industry?
1. Quick cooking meals – canned, parboiled, pre cooked, fresh, refrigerated, frozen microwaved pasta meals.
2. Whole wheat, high fiber, and whole grain pasta
3. Gluten free pasta
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Trends in Domestic Pasta Industry
Challenges of these ‘new’ pasta products are:1. Maintain adequate physical strength as dry product and when cooking – disintegrate when cooked.
2. Maintain acceptable cooked firmness when packaged
as a fresh or frozen product. These products require durum wheat with high protein content and very strong gluten/dough properties.
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Physical qualityCanned Pasta
Harsh treatment.
Semolina Semolina + VWG
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Cross section Surface
Note space between branparticle and gluten matrix
Note aleurone cells onsurface
Semolina
Whole wheat
Some ingredients undergo very little change inphysical appearance during processing.
Size of these particles are apparent in finishedproduct
Semolina + Flaxseed flour (20%)
Dough development
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Effect of gluten strength on Optimum cooking time
Semolina
Weak gluten
Moderate gluten
Strong gluten
9.4
10.0
10.5
7.9
8.3
8.1
8.7
9.2
9.4
None
Nontraditional Ingredient, 20%
9.3
9.8
9.7
Buckwheat Flax flourWheat bran
Yalla. 2004. MS thesis. NDSU
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Effect of gluten strength on Cooked firmness, g cm
Semolina
Weak gluten
Moderate gluten
Strong gluten
4.7
6.1
6.8
3.8
5.3
6.0
4.4
5.1
5.6
None
Nontraditional Ingredient, 20%
4.5
5.7
6.5
Buckwheat Flax flourWheat bran
Yalla. 2004. MS thesis. NDSU
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Change in Pasta Industry has driven change in Durum wheat quality.
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Change in Kernel Quality Over Time
Early 1970’s is a significant point in time: Varieties had good resistance to rust
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Durum Quality – Past, Present, Future
No discernable change in:Test Weight
% Vitreous kernel
Falling Number
Ash content
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Change in Pasta Quality Over Time
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What does this change in demand for quality mean for our wheat producers, and what steps can they take to help take advantage of the opportunities?
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When there is a choice – Please select the variety with the best enduse qualities.
I do not knowThere seems to be a slowly evolving recognitionthat producers and end users depend on each other and that both need to make a profit.
Probably competition for crop acres will have theBiggest impact on economic opportunity for producer.
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Durum Crop Quality Survey Results
A little bit of everything
• First 70% of crop had good quality.
• Last portion harvested had poor quality due to cool wet growing conditions.
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2010Durum - Grade Distribution
1HAD54%
2HAD15%1-2 AD
6%
Other19%
3HAD6%
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Quality of Grades.
ND 2HAD
ND 1HAD 80-89%
ND 1HAD 90%+
PROTComposite sample
MT 1HAD 90%+
TWT
61.8
61.3
60.5
61.8
61.9
PastaCOLORFN
CookingLOSS
CookedFIRM
MT 1HAD 80-89%
ND NW
MT NE
59.5
61.5
13.7
12.6
13.2
13.5
13.0
13.5
13.1
411
380
375
427
398
264
432
9.0
9.0
8.5
9.5
9.5
8.0
8.5
5.0
4.2
4.2
4.6
4.2
4.2
4.4
6.3
6.3
6.4
6.0
6.2
6.4
6.5
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Occurrence of Cadmium in Northern Grown Durum.
ND-NC
7%
ND-NW
2009
ND-NE
70%MT
2008Region
ND-SW
2007
0%
14% 67%0%
39% 78%24%
0% 33%0%
15% 75%18%Range in Cd > 100 ppb = 100-224 ppb, as is
European Union- Maximum Permissible Concentration (EU-MPC) for wheat: 235 ppb, db 210 ppb @ 12% mb
Percent of Samples with Cd > 100 ppb, as is
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Occurrence of DON in Northern Grown Durum:
Percent of Samples with DON > 0.5 ppm
ND-NC
ND-NW
ND-NE
MT
2008Region
ND-SW
2009
0%
0%
9%
44%
0%
0%
5%
38%
5% 0%
0%
2007
3%
27%
86%
0%
2010
0%
37%
56%
50%
8%
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Occurrence of DON in Northern Grown Durum:
Percent of Samples with DON > 2.0 ppm
ND-NC
0%
ND-NW
ND-NE
MT
2008Region
ND-SW
2009
0%
0% 0%
0% 0%
0% 11%
0% 0%
0%
2007
0%
9%
33%
0%
2010
0%
3%
11%
0%
0%
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ConclusionQuestions?