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Influence of Soft Kernel Texture on Fresh Durum Pasta.
J Food Sci. 2018 Nov; 83(11):2812-2818.JF

Abstract

This study examined the quality of fresh pasta made from 3 varieties of a new type of durum wheat possessing soft kernel texture, as compared to fresh pasta made from commercial samples of durum semolina, durum flour, and bread flour, each at 3 levels of hydration (28%, 30%, and 32%, respectively). Soft durum possesses a small part of chromosome 5D that carries the Hardness locus and puroindoline genes. The soft durum lines were derived from the durum varieties Svevo, Alzada, and Havasu. The soft durum pasta exhibited low cooking weight increase (water uptake) (115% to 122%), the lowest cooking loss (∼3% to 4%), high firmness (269.3, 265.8, and 297.9 g, Soft Svevo, Soft Havasu, and Soft Alzada, respectively, versus 239.7 and 273.6 g, durum flour and semolina, respectively), low stickiness (4.17 to 4.96 g·s for the soft durums compared with 5.04 for the semolina), and raw and cooked pasta color comparable to or superior to those exhibited by the durum semolina (high L* and b*). The soft durum samples also exhibited pasta quality superior to both the durum flour and bread flour samples. These results challenge the long-standing view that high-quality pasta must be made from durum semolina. PRACTICAL APPLICATION: This study illustrates the quality and potential applications of soft durum wheat in pasta manufacturing. As a new type of wheat, understanding these properties is crucial for manufacturers and others who may be interested in utilizing soft durum.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Murray JC
the School of Hospitality Business Management, Carson College of Business, Washington State Univ., Todd Hall 342, Pullman, WA 99164.
Kiszonas AM
the USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg., Washington State Univ., P.O. Box 646394, Pullman, WA 99164.
Morris CF
the USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg., Washington State Univ., P.O. Box 646394, Pullman, WA 99164.

MeSH

ColorFlourFood HandlingHardnessParticle SizeTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30320404

Citation

Murray, Jessica C., et al. "Influence of Soft Kernel Texture On Fresh Durum Pasta." Journal of Food Science, vol. 83, no. 11, 2018, pp. 2812-2818.
Murray JC, Kiszonas AM, Morris CF. Influence of Soft Kernel Texture on Fresh Durum Pasta. J Food Sci. 2018;83(11):2812-2818.
Murray, J. C., Kiszonas, A. M., & Morris, C. F. (2018). Influence of Soft Kernel Texture on Fresh Durum Pasta. Journal of Food Science, 83(11), 2812-2818. https://doi.org/10.1111/1750-3841.14363
Murray JC, Kiszonas AM, Morris CF. Influence of Soft Kernel Texture On Fresh Durum Pasta. J Food Sci. 2018;83(11):2812-2818. PubMed PMID: 30320404.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Soft Kernel Texture on Fresh Durum Pasta. AU - Murray,Jessica C, AU - Kiszonas,Alecia M, AU - Morris,Craig F, Y1 - 2018/10/15/ PY - 2018/04/12/received PY - 2018/08/08/revised PY - 2018/08/31/accepted PY - 2018/10/16/pubmed PY - 2019/1/23/medline PY - 2018/10/16/entrez KW - pasta KW - quality KW - soft durum KW - texture SP - 2812 EP - 2818 JF - Journal of food science JO - J Food Sci VL - 83 IS - 11 N2 - This study examined the quality of fresh pasta made from 3 varieties of a new type of durum wheat possessing soft kernel texture, as compared to fresh pasta made from commercial samples of durum semolina, durum flour, and bread flour, each at 3 levels of hydration (28%, 30%, and 32%, respectively). Soft durum possesses a small part of chromosome 5D that carries the Hardness locus and puroindoline genes. The soft durum lines were derived from the durum varieties Svevo, Alzada, and Havasu. The soft durum pasta exhibited low cooking weight increase (water uptake) (115% to 122%), the lowest cooking loss (∼3% to 4%), high firmness (269.3, 265.8, and 297.9 g, Soft Svevo, Soft Havasu, and Soft Alzada, respectively, versus 239.7 and 273.6 g, durum flour and semolina, respectively), low stickiness (4.17 to 4.96 g·s for the soft durums compared with 5.04 for the semolina), and raw and cooked pasta color comparable to or superior to those exhibited by the durum semolina (high L* and b*). The soft durum samples also exhibited pasta quality superior to both the durum flour and bread flour samples. These results challenge the long-standing view that high-quality pasta must be made from durum semolina. PRACTICAL APPLICATION: This study illustrates the quality and potential applications of soft durum wheat in pasta manufacturing. As a new type of wheat, understanding these properties is crucial for manufacturers and others who may be interested in utilizing soft durum. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30320404/Influence_of_Soft_Kernel_Texture_on_Fresh_Durum_Pasta_ DB - PRIME DP - Unbound Medicine ER -