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Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois, Simonetta and Schlichting, Linda and Marchylo, Brian and Dexter, James and Motzo, Rosella and Giunta, Francesco (2011) Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. Journal of the Science of Food and Agriculture, Vol. 91 (14), p. 2664-2673. ISSN 0022-5142. Article.

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DOI: 10.1002/jsfa.4509

Abstract

BACKGROUND: Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects.
RESULTS: Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 ◦C during ripening. Gluten index increased as temperature rose to a threshold of about 30 ◦C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin : glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g).
CONCLUSIONS: Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able toincreaseprotein percentage, although the accompanying decrease in yield may represent adrawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

Item Type:Article
ID Code:6897
Status:Published
Refereed:Yes
Uncontrolled Keywords:Durum wheat, grain filling, temperature stress, gluten strength, gliadin to glutenin ratio, dough strength, cooking quality
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/02 Agronomia e coltivazioni erbacee
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze agronomiche e genetica vegetale agraria
002 Altri enti e centri di ricerca del Nord Sardegna > Porto Conte Ricerche, Alghero
Publisher:Wiley
ISSN:0022-5142
Deposited On:28 Dec 2011 12:40

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