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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.
J Sci Food Agric. 2011 Nov; 91(14):2664-73.JS

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 to increase protein percentage, although the accompanying decrease in yield may represent a drawback 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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Fois S
Università di Sassari, Dipartimento di Scienze Agronomiche e Genetica Vegetale Agraria, 07100 Sassari, Sardinia, Italy.
Schlichting L
No affiliation info available
Marchylo B
No affiliation info available
Dexter J
No affiliation info available
Motzo R
No affiliation info available
Giunta F
No affiliation info available

MeSH

AlgorithmsChemical PhenomenaCookingCrops, AgriculturalCrosses, GeneticEnvironmentFlourFood AnalysisGliadinGlutensItalyMechanical PhenomenaPlant ProteinsQuality ControlSeasonsSeedsSpecies SpecificityTemperatureTriticumWeather

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21842525

Citation

Fois, Simonetta, et al. "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, no. 14, 2011, pp. 2664-73.
Fois S, Schlichting L, Marchylo B, et al. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. J Sci Food Agric. 2011;91(14):2664-73.
Fois, S., Schlichting, L., Marchylo, B., Dexter, J., Motzo, R., & Giunta, F. (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, 91(14), 2664-73. https://doi.org/10.1002/jsfa.4509
Fois S, et al. Environmental Conditions Affect Semolina Quality in Durum Wheat (Triticum Turgidum Ssp. Durum L.) Cultivars With Different Gluten Strength and Gluten Protein Composition. J Sci Food Agric. 2011;91(14):2664-73. PubMed PMID: 21842525.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. AU - Fois,Simonetta, AU - Schlichting,Linda, AU - Marchylo,Brian, AU - Dexter,James, AU - Motzo,Rosella, AU - Giunta,Francesco, Y1 - 2011/08/12/ PY - 2010/12/17/received PY - 2011/04/20/revised PY - 2011/05/16/accepted PY - 2011/8/16/entrez PY - 2011/8/16/pubmed PY - 2012/3/3/medline SP - 2664 EP - 73 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 14 N2 - 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 to increase protein percentage, although the accompanying decrease in yield may represent a drawback 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21842525/Environmental_conditions_affect_semolina_quality_in_durum_wheat__Triticum_turgidum_ssp__durum_L___cultivars_with_different_gluten_strength_and_gluten_protein_composition_ L2 - https://doi.org/10.1002/jsfa.4509 DB - PRIME DP - Unbound Medicine ER -