 |
||||
|---|---|---|---|---|
| Breeding Home Page | Breeding for Quality Traits | |||
|
Durum
Wheat Durum Wheat Production Durum Wheat Project Leader Education Professional Experience Current Research Teaching Responsibilities Publications Durum Wheat Project Staff Graduate Students Objectives Breeding Methods Modified Pedigree Method Doubled Haploid Marker-assisted Breeding Breeding for Agronomic Traits Grain yield Plant height Maturity Breeding for Disease Resistance Fusarium head blight Tan spot Rusts Breeding for Quality Traits Color Grain protein Complete quality traits Durum Wheat Varieties Divide 2005 Grenora 2005 Alkabo 2005 Dilse 2002 Pierce 2001 Lebsock 1999 Plaza 1999 Maier 1998 Mountrail 1998 Belzer 1997 Ben 1996 Munich 1995 All NDSU durum releases Durum Wheat Products Pasta Products Couscous Bulgur Frekeh or Firik Breakfast cereal Durum Wheat Bread Desserts |
Color, grain protein
concentration, and gluten strength are key traits that influence end-use
quality of durum wheat. High concentration of carotenoid pigments in the
endosperm is an important distinguishing characteristic of durum wheat,
resulting in the yellow translucent appearance of pasta. In durum wheat,
xanthophylls are the major yellow pigment and are composed of free lutein
84.5%, lutein monoester 9.8%, lutein diester 5.3%, and carotene 4%. Grain
protein concentration and gluten strength greatly affect the mechanical
strength of dried pasta and the quality of cooked pasta. Gluten is formed
when gliadin and glutenin proteins are hydrated and mixed together. Gluten
strength is related to the glutenin:gliadin ratio. Gluten
proteins form a network during pasta processing which gives pasta strength
and directly affects pasta cooking quality, i.e., cooking loss, cooking
weight, and cooked firmness. When compared to weak gluten varieties of
comparable grain protein concentration, strong gluten varieties exhibit
less sticky dough with better extrusion properties and superior textural
characteristics in cooked spaghetti, i.e., appearance, bite, chewiness,
cooking loss, flavor, resistance to overcooking, and stickiness. Variation
in gluten strength is more evident in pasta dried at low than at high or
ultrahigh temperatures. Because of their importance, color, protein
content, and gluten strength are evaluated throughout genotype development
from early generation lines to released cultivar.
|
|||
