Progress 10/01/07 to 09/30/13
Outputs
Target Audience: Durum wheat producers, millers, processors and graduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project provided learning opportunities for six Ph.D. students, three M.S. students and one visiting graduate student from Spain. Knowledge gained during this project was used in graduate courses in milling and in pasta processing. How have the results been disseminated to communities of interest? Results were disseminated through peer-reviewed journal articles, abstracts of presentations given at national and international meetings, pasta short courses, trade publications, reports and published thesis and dissertation. Finally, information was disseminated in response of phone calls from ingredient and pasta manufacturers. Information related to crop quality was disseminated through reports, presentations to international trade teams, and answering inquiries from the domestic durum and pasta industry What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Issue. Consumers expect that dry pasta will have a bright amber appearance and be without cracks or broken pieces. Once cooked, the pasta should have the desired firmness without being sticky or gummy. Pasta made from weathered or stressed grain or with nontraditional ingredients often have poor color and cooking qualities. Uneven rate and level of ingredient hydration, formation of large sticky aggregates of hydrated ingredients, uneven extrusion rate, and poor dough formation can occur with poor quality semolina and with semolina containing nontraditional ingredients. Measuring cooked firmness of short goods, such as macaroni, shells, and rotini, is difficult using the traditional pasta blade probe attached to a texture analyzer. Additionally, nontraditional ingredients can reduce the reproducibility of the firmness test since relatively small area of pasta is being tested. So, there is a need to evaluate other probes or other texture measure devices for their usefulness in determining cooked firmness. Activity. Research determined that yellow pigment content in durum grain was affected by cultivar and environment. Yellow pigment content was greatest in kernels that developed under cool and dry conditions and was least when developed under hot and wet conditions. Durum grown in stress environments often lost more of their yellow pigment during processing than did durum grown in less stressed environments. Processing experiments determined that when blending and hydrating semolina-nontraditional ingredient mixtures, their particle sizes should be varied depending on hydrophilicity. When evaluating cooking quality of short goods and pasta that contained nontraditional ingredients, it was determined that probes that compressed the cooked pasta tended to be better at determining cooked firmness than did probes that sheared the pasta. Glutograph has potential in determining dough strength and pasta texture. Outcome. As genotypes have been developed in the durum breeding program, they have been evaluated for their yellow pigment content in semolina and in the dry pasta and for improved gluten/dough strength using mixograph and gluten index tests. This has resulted in new durum cultivars (Alkabo, Carpio, Divide, Joppa, and Tioga) having improved pasta color and much stronger dough/gluten properties. Durum producers have adopted these new cultivars. In 2008, durum cultivars Ben, Lebsock and Mountrail were planted on 58% of the durum acres in the northern Great Plains. These cultivars lacked the gluten strength and pigment content that the industry desires and in 2013 their combined acres dropped to 24.5% and were replaced by newer superior cultivars Alkabo, Divide and Tioga which were planted on 63% of the acres. Based on the results, it is now recommended that when blending and hydrating semolina-nontraditional ingredient mixtures, the particle size should be adjusted so that ingredients with high water binding properties be larger than partlcles of ingredients with low water binding properties. Quality control specialists in pasta manufacturing plants should consider using a compression type probe when evaluating cooked firmness of short goods and/or pasta containing nontraditional ingredients. Goal/objective 1. Determine the impact of environment during grain-fill and maturation on carotenoid deposition, concentration and composition, and on kernel vitreousness and weathering. 1.Durum cultivars were grown in field plots and spikes were collected every 3 to 4 days beginning 10 days after anthesis. 2.Grain was used to determine yellow pigment content, lipoxygenase acitivity, polyphenol oxidase activity, and malondialdehyde content. 3.Results indicated that content of yellow pigment durum grain changed during grain development and varied with cultivar and environment. Yellow pigment content was greatest in kernels that developed under cool and dry conditions and was least when developed under hot and wet conditions. Durum grown in stress environments often lost more of their yellow pigment during processing than did durum grown in less stressed environments 4.Genotypes are being evaluated for yellow pigment content, lipoxygenase activity and polyphenol oxidase activity. The end use quality of newly released durum cultivars is much better than older cultivars and these new cultivars are being adopted by durum growers as evidenced by the decline in acres of older cultivars and increased acres planted to new cultivars. In 2008, durum cultivars Ben, Lebsock and Mountrail were planted on 58% of the durum acres in the northern Great Plains. These cultivars lacked the gluten strength and yellow pigment content that the industry desires and in 2013 their acres dropped to 24.5% and were replaced by newer superior cultivars Alkabo, Divide and Tioga which were planted on 63% of the acres. Goal/objective 2. Determine the effects of processing parameters on the quality of traditional and nontraditional pasta products. 1.Processing experiments were conducted to determined how to blend and hydrate semolina and nontraditional ingredients that differed in hydrophilicity. 2.Angle of flow, angle of repose, degree of aggregation and extrusion properties such as mechanical energy, extrusion rate, and extrusion pressure were determined. 3.Hydrophilic ingredients absorb moisture more quickly than hydrophobic ingredients. This differential rate of hydration often resulted in uneven hydration of ingredients. Ingredients that are overhydrated often become very sticky and cause ingredients to form large aggregates that restrict proper flow of ingredients into the extruder. Uneven ingredient flow and increased adhesion of material onto metal surfaces caused fluxuations in mechanical energy, extrusion rate and extrusion pressure, which ultimately reduced pasta quality. 4.Based on the results, it is now recommended that when blending and hydrating mixtures of semolina and nontraditional ingredient, the particle size should be adjusted so that ingredients with high water binding properties have large particles while those with low water binding properties have small particle size. Goal/objective 3. Determine the suitability of new technology for assessing the quality of durum wheat for pasta production. 1.Laboratory experiments were conducted that compared different methods of assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Additional, experiments were conducted to identify the best texture probe for a given shape of pasta. Probes evaluated included shear action probes (pasta knife, Kramer shear cell, mini Kramer shear cell) and compression probes (Texture profile rig, Ottawa cell, modified Ottawa cell). 2.Results from alveograph, mixograph, glutograph, SDS microsedimentation, and gluten index were collected and analyzed to assess dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Data collected from experiments designed to identify the best texture probe for a given shape of pasta included cooked hardness, firmness, adhesiveness, cohesiveness, and gumminess. Glutograph was evaluated for its potential in measuring cooked pasta texture. 3.Alveograph, gluten index and glutograph were the only tests that could differentiate between medium strong and strong gluten samples. It was determined that probes that compressed the cooked pasta tended to be better at determining cooked firmness than did probes that sheared the pasta. Glutograph has potential in determining dough strength and pasta texture 4.Gluten index test is now used to evaluate dough/gluten strength of genotypes developed by the durum breeding program. Quality control specialists in pasta manufacturing plants should consider using a compression type probe when evaluating cooked firmness of short goods and/or pasta containing nontraditional ingredients.
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2012
Citation:
Sandhu, G.K. 2012. Physicochemical properties of commercial gums and their effects on processing and cooking quality on nontraditional pasta. Ph.D. Dissertation, North Dakota State University, Fargo, pp. 196.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2013
Citation:
Dobrydina, M.N. 2013. Total yellow pigment content and oxidative stress level during kernel development of durum wheat. M.S. Thesis, North Dakota State University, Fargo, pp. 126.
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
De La Pe�a, E., Patel, B. K., Campanella, O. H. and Manthey, F. A. 2013. Improving the nutritional quality of pasta: Rheological studies on pasta dough with nontraditional ingredients. http://www.aaccnet.org/meetings/Documents/2013Abstracts/2013Sab42.htm
Deng, L. and Manthey, F. A. 2013. Effect of durum cultivar and mill configuration on the textural and cooking quality of whole-wheat pasta. http://www.aaccnet.org/meetings/Documents/2013Abstracts/2013Pab173.htm
Liu, Y., Carter, C. E., and Manthey, F. A. 2013. Factors that affect CIELAB and Hunter Lab color scales.
http://www.aaccnet.org/meetings/Documents/2013Abstracts/2013Pab177.htm
Sandhu, H., Manthey, F.A., Simsek, S., and Ohm, J. B. 2013. Ozone gas affects the physical and chemical properties of wheat (Triticum aestivum L.) starch. http://www.aaccnet.org/meetings/Documents/2013Abstracts/2013Pab203.htm
Manthey, F. A. October 2013. Overseas Varietal Analysis Crop Year 2012 Durum Wheat. 57pp.
2013 US Durum Wheat Regional Quality Report. North Dakota Wheat Commission, pp. 23.
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Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: Results from experiments conducted to determine the effectiveness of six texture probes in measuring cooked firmness of four pasta shapes were completed and published, as were results from experiments conducted to compare methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Experiments were conducted to determine the relationships among carotenoid pigment content, lipoxygenase activity and oxidative stress level in wheat kernels during grain fill of five durum cultivars. Malondialdehyde content was measured as a determinant of oxidative stress. Carotenoid pigment content was determined using water saturated n-butanol method (Method 14-50, AACC 2000). Research evaluating the use of the glutograph to assess cooking quality of pasta was continued from last year. In addition, research was conducted to determine the effect of whole-wheat flour and flaxseed flour on the flow and hydration properties of semolina during pasta processing. An annual crop survey was conducted to determine the quality of durum wheat harvested in 2012 from Montana and North Dakota. Project results were disseminated through journal and trade publications and through presentations. Information related to crop quality was disseminated through reports, radio interviews, presentations to international trade teams, and answering direct inquires from the domestic durum and pasta industry. A Presentation on functional and alternative pasta ingredients was made to the food industry during a short-course sponsored by the Northern Crops Institute entitled 'Pasta Production and Technology'. Handouts were provided to the audience. Finally, information was disseminated in response to phone calls from ingredient and pasta manufacturers. This project provided learning opportunities for three Ph.D. students and two M.S. students PARTICIPANTS: Principle investigator: Frank Manthey Others: Claudia Carter, technician Hiroshi Ando, technician Bong Kueh Fei, graduate student Elena de la Pena, graduate student Marina Dobrydina, graduate student Collaborator: Elias Elias TARGET AUDIENCES: Durum wheat and pasta industries PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Both carotenoid pigment content and malondialdehyde content declined as grain filling progressed to physiological maturity; afterwhich, little to no change in their contents occurred. Lipoxygenase activity increased with grain fill until physiological maturity, then declined sharply as kernel desiccation progressed from physiological maturity to harvest. Magnitude of pigment content, malondialdehyde content and lipoxygenase activity varied with cultivar and growing year. Research determined that the glutograph has potential for use in assessing cooked pasta texture. The glutograph was able to differentiate cooked quality among samples of traditional spaghetti and nontraditional spaghetti. Key variables were determined to be: 1) time to reach 800 B.U., 2) percent recovery, and 3) strain values. Whole-wheat flour and flaxseed flour increased the angle of repose and angle of flow of semolina. Optimum hydration of semolina before extrusion was 32%. However, semolina containing 10% (w/w) flaxseed flour became over-hydrated at 32% hydration and formed large aggregates that resulted in bridging and subsequently disrupted dough flow during pasta extrusion. Semolina containing flaxseed flour required less water in order to have similar flow properties as properly hydrated semolina. Information on the quality of durum wheat grown in Montana and North Dakota is used by the domestic industry to source durum wheat with desired quality characteristics, by agricultural economists, and by commodity groups and trade organizations in their efforts to promote domestic and international sales of durum wheat.
Publications
- AbuHammad, W. A., Elias, E. M., Manthey, F. A., Alamri, M. S., and Mergoum, M. 2012. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Int. J. Food Sci. Technol. 47:2561-2573.
- Gallegos-Infante, J. A., Marisol, G. R., Chang, S., Manthey, F., Yao, R. F., Reynoso-Camacho, R., Rocha-Guzman, N. E., and Gonzalez-Laredo, R. F. 2012. Effect of the addition of common bean flour on the cooking quality and antioxidant characteristics of spaghetti. J. Microbiol. Biotechnol. Food Sci. 2:730-744.
- Manthey, F. A., and Dick, T. 2012. Assessment of probe type for measuring pasta texture. Cereal Foods World 57: 56-62.
- Sandhu, H.P.S., Manthey, F.A., and Simsek, S. 2012. Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch. Carbohydr. Polymers 87:1261-1268.
- Bong, K., and Manthey, F. A. 2012. A simple rheometer to measure firmness of cooked pasta. Cereal Foods World 57:A37.
- de la Pena, E., and Manthey, F. A. 2012. Flow properties of semolina and whole wheat flour fortified with flaxseed flour during pasta processing. Cereal Foods World 57:A43.
- Dobrydina, M., Dash, S., and Manthey, F. A. 2012. Change in carotenoid content and oxidative stress during grain development of durum wheat. Cereal Foods World 57:A44.
- 2012. North Dakota Durum Wheat Variety Trial Results for 2012 and Selection Guide. NDSU Extension Service, Fargo, ND. pp. 4. NA-1067 (Revised).
- Manthey, F.A. September 2012. Overseas Varietal Analysis Project 2011 Crop - Durum Wheat. US Wheat Associates, pp. 68.
- US Durum Wheat Regional Quality Report. 2012. North Dakota Wheat Commission, pp. 23.
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: Results from experiments conducted to determine the effect of ozone treatments on flour and dough properties were completed and published. Experiments were conducted to determine the relationships among carotenoid pigment content, lipoxygenase activity and oxidative stress level in wheat kernels during grain fill. Carotenoid pigment content was determined using the water saturated n-butanol method (Method 14-50, AACC 2000). Experiments were conducted to determine the effectiveness of six texture probes in measuring cooked firmness of four pasta shapes. Texture probes evaluated included three cutting/shear-type probes (plexiglass 'tooth', Kramer shear cell, and mini Kramer shear cell) and three compression-type probes (Ottawa cell, modified Ottawa cell, and rectangular compression probe). Pasta shapes included spaghetti, lasagna, macaroni, and rotini. In addition, research designed to evaluate the effects of ingredient hydration and extrusion screw speed on extrusion properties and physical and cooking qualities of pasta and research evaluating the relationship among glutograph test results and pasta processing and cooking quality were continued from last year. An annual crop survey was conducted to determine the quality of durum wheat harvested in 2011 from Montana and North Dakota. Project results were disseminated through journal and trade publications and through presentations. Information related to crop quality was disseminated through reports, radio interviews, presentations to international trade teams, and answering direct inquires from the domestic durum and pasta industry. Presentation on functional and alternative pasta ingredients was made to the food industry during a short-course sponsored by the Northern Crops Institute were entitled 'Pasta Production and Technology'. Handouts were provided to the audience. Finally, information was disseminated in response to phone calls from ingredient and pasta manufacturers. This project provided learning opportunities for two Ph.D. students, four M.S. students, and one visiting scientist from Chile. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Durum wheat and pasta industry. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Carotenoid pigment content decreased and lipoxygenase activity increased as kernel desiccation progressed from physiological maturity to harvest. Magnitude of pigment content and lipoxygenase activity varied with growing year and cultivar. Effect of growing year seemed to be larger than the effect of cultivar. Future research will focus on the effect of environment on lipoxygenase activity during grain desiccation. The level of lipoxygenase activity in the grain at harvest is directly related to the amount of carotenoid pigment loss during pasta processing. Results from the evaluation of texture probes indicate that conclusions concerning pasta texture differed depending on whether the cutting-type probes or compression-type probes were used. More research is needed before the impact of these results can be ascertained. Research determined that the glutograph stretch time was able to group cultivars into five categories: very strong gluten, strong gluten, moderately strong gluten, moderately weak gluten, and weak gluten. Glutograph test has potential in helping pasta processors identify semolina blends that have the desired gluten strength. Information on the quality of durum wheat grown in Montana and North Dakota is used by the domestic industry to source durum wheat with desired quality characteristics, by agricultural economists, and by commodity groups and trade organizations in their efforts to promote domestic and international sales of durum wheat.
Publications
- Sandhu, H.P.S., Manthey, F.A., and Simsek, S. 2011. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. J. Sci. Food Agric. 91:1576-1584.
- Sandhu, H.P.S., Manthey, F.A., Simsek, S., and Ohm, J.-B. 2011. Comparison between potassium bromate and ozone as flour oxidants in breadmaking. Cereal Chem. 99:103-108.
- Matkovic, K. 2010. Effect of amylose content and gluten on gelatinization and retrogradation of starch blends and starch/gluten blends and on bread staling. Ph.D. Dissertation, North Dakota State University, Fargo, pp. 293.
- Sandhu, H.P.S. 2010. Effect of ozone on wheat flour functionality and bread making quality. Ph.D. Dissertation, North Dakota State University, Fargo, pp. 126.
- North Dakota Durum Wheat Variety Trial Results for 2011 and Selection Guide. 2011. NDSU Extension Service, Fargo, ND. pp. 4. NA-1067 (Revised).
- Abeyratne, M., Dobrydina, M., Manthey, F.A., and Simsek, S. 2011. Effect of salts on starch pasting properties in semolina and pasta and on pasta processing and cooking parameters. Cereal Foods World 56:A27.
- de la Pena, E., and Manthey, F.A. 2011. Parameters that affect pasta cooking. Cereal Foods World 56: A37.
- Dobrydina, M., Dash, S., and Manthey, F.A. 2011. Changes in durum wheat kernel composition and appearance during grain filling. Cereal Foods World 56:A38.
- Gracia-Gonzalez, G., Fei Bong, K., Manthey, F.A., and Simsek, S. 2011. Evaluation of refrigerated and frozen pasta made from freshly extruded macaroni and from dried macaroni. Cereal Foods World 56: A42.
- Hall, C., Manthey, F.A., Wolf-Hall, C., and Vegi, A. 2011. Microbiological profile and food safety risk of wheat flour. Cereal Foods World 56:A8.
- Manthey, F.A., and Dick, T. 2011. Cooked pasta texture method evaluation. Cereal Foods World 56: A6.
- Sandhu, G.K., and Manthey, F.A. 2011. Effect of commercial source on xanthan gum composition and effect on processing and cooking quality of pasta containing nontraditional ingredients. Cereal Foods World 56: A60.
- Simons, C., Jeradechachai,T., Manthey, F.A., and Hall, C. 2011. Effects of additives on yellow pea gluten-free pasta processing parameters and products quality. Cereal Foods World 56: A64.
- Manthey, F.A. December 2010. Overseas Varietal Analysis Project 2009 Crop - Durum Wheat. US Wheat Associates, pp. 62.
- 2011 US Durum Wheat Regional Quality Report. 2011. North Dakota Wheat Commission, pp. 23.
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: Results from experiments conducted to compare various methods of evaluating dough rheology were completed and published. Experiments were conducted to determine the relationship between loss of carotenoid pigments during pasta processing and kernel quality characteristics. Carotenoid pigment content was determined using water saturated n-butanol method (Method 14-50, AACC 2000). Experiments were conducted to better understand the effects of cooking parameters such as cooking vessel size, shape, and material, hot plate surface temperature, and pasta-to-water volume ratio. In addition, research designed to evaluate the effects of ingredient hydration and extrusion screw speed on extrusion properties and physical and cooking qualities of pasta was continued from last year. An annual crop survey was conducted to determine the quality of durum wheat harvested in 2010 from Montana and North Dakota. Project results were disseminated through journal and trade publications and through presentations. Information related to crop quality was disseminated through reports, presentations to international trade teams, and answering inquires from the domestic durum and pasta industry. A presentation on the comparison of different physical and rheological methods was made at the AACC International meeting held in Savannah, Georgia. Presentations on functional and alternative pasta ingredients and challenges in making nontraditional pastas were made to the food industry during three short-courses; two sponsored by the Northern Crops Institute were entitled 'Pasta Production and Technology' and 'Flaxseed: Adding Functional Value' and one sponsored by Institute of Food Technologists was entitled 'Recent Advances in the Development of Grain-Based Products Promoting Health'. Handouts of each presentation were provided to the audience. Finally, information was disseminated in response to phone calls from ingredient and pasta manufacturers. This project provided learning opportunities for two Ph.D. students, one M.S. student, and one visiting graduate student from Spain. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Durum wheat and pasta industry. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Research determined that alveograph test and gluten index test detected differences in dough strength of hydrated semolina better than did farinograph test or mixograph test. The gluten index had two advantages over alveograph test: 1) smaller sample size (10 g vs. 250 g) and 2) shorter test time (10 min vs. 50 min). Breeding programs often require tests with high throughput and small sample size. Research results indicate that the gluten index test is well suited for use by durum breeding programs that are identifying durum lines with weak, moderate and strong dough properties. The durum wheat breeding program at NDSU has adopted the gluten index test. Results from the glutograph test correlated strongly with key pasta processing parameters. Glutograph stretch time was positively correlated with die pressure and specific mechanical energy and the glutograph relaxation was positively correlated with the rate of pasta extrusion. By establishing target values for glutograph stretch time and relaxation, the glutograph test can be used by pasta processors to obtain the target dough consistency needed for uniform pasta extrusion. Loss of carotenoid pigments during pasta processing was positively correlated with kernel moisture content and negatively correlated with test weight, 1000-kernel weight, and falling number. These results indicate that to manufacture pasta with deep yellow appearance, grain buyers should request low kernel moisture and high test weight, high 1000-kernel weight, and falling number. Information on the quality of durum wheat grown in Montana and North Dakota is used by the domestic industry to source durum wheat with desired quality characteristics, by agricultural economists and by commodity groups and trade organizations in their efforts to promote domestic and international sales of durum wheat.
Publications
- Alamri, M., Manthey, F., Mergoum, M., Elias, E., and Khan, K. 2009. Use of the glutograph instrument in durum what quality evaluation. Plant Sci. Res. 2 (3): 23-32.
- Alamri, M., Manthey, F., Mergoum, M., Elias, E., and Khan, K. 2010. The effects of reconstituted semolina fractions on pasta processing and quality parameters and relationship to glutograph parameters. J. Food Technol. 8:159-168.
- Brevis, J.C., Morris, C.F., Manthey, F., and Dubcovsky, J. 2010. Effect of the grain protein content locus Gpc-B1 on bread and pasta quality. J. Cereal Sci. 51:357-365.
- Manthey, F.A., and Xu, Y. 2010. Glycobiology of foods: Food carbohydrates - occurrence, production, food uses, and healthful properties, Chapter 2 In F. Yildiz (ed.), Advances in Food Biochemistry. CRC Press. Boca Raton, FL, p. 23-49.
- Abuhammad, W.A., Elias, E.M., and Manthey, F.A. 2010. Durum quality assessment: A comparison of different physical and rheological methods. www.aaccnet.org/meetings/2010/abstracts/p10ma02.htm
- Sandhu, H.P., and Manthey, F.A. 2010. Comparison between potassium bromate and ozone gas as oxidants in breadmaking. www.aaccnet.org/meetings/2010/abstracts/p10ma169.htm
- North Dakota Durum Wheat Variety Trial Results for 2010 and Selection Guide. NDSU Extension Service, Fargo, ND. pp. 6. NA-1067 (Revised).
- Manthey, F.A. December 2009. Overseas Varietal Analysis Project 2008 Crop - Durum Wheat. US Wheat Associates, pp. 49.
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Results from flaxseed milling experiments and carotenoid pigment deposition experiments conducted last year were analyzed and summarized. Experiments were conducted to determine the relationship between the location on the spike, kernel yellow pigment concentration, and kernel oxidative stress level at different times of grain fill and between kernel vitreousness and the yellow pigment content in kernel. Spikes were collected from durum grown in field plots established in Prosper, ND. A new lipoxygenase assay was evaluated for possible use in characterizing the oxidative stress level in the grain. Total yellow pigments were determined using water saturated n-butanol method (Method 14-50, AACC 2000). An experiment was conducted to identify the best texture probe for a given shape of pasta. In addition, an experiment was initiated that was designed to evaluate the effects of ingredient hydration and extrusion screw speed on extrusion properties and physical and cooking qualities of pasta. An annual crop survey was conducted to determine the quality of durum wheat harvested in 2009 from Montana and North Dakota. Project results were disseminated through journal and trade publications and through presentations. Information related to crop quality was disseminated through reports, presentations to international trade teams, and answering inquires from the domestic durum and pasta industry. Presentation on yellow pigment content in durum kernels was made at the AACC International meeting held in Baltimore, MD. Presentations on functional and alternative pasta ingredients and challenges in making nontraditional pastas were made to the food industry during two short courses sponsored by the Northern Crops Institute. The titles of the short courses were 'Pasta Production and Technology' and 'Flaxseed: Adding Functional Value'. Handouts of each presentation were provided to the audience. Finally, information was disseminated in response to phone calls from ingredient and pasta manufacturers. This project provided learning opportunities to two Ph.D. students and one M.S. student and to two visiting graduate students from Spain. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Durum wheat and pasta industry. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Research to date has determined that grain exposed to stress conditions after physiological maturity but before harvest has reduced carotenoid pigment content at harvest and when compared to semolina from grain grown under low stress conditions, will loss about 10 percentage units more pigment during processing. Damp conditions and/or hot temperatures have been identified as stress factors associated with reduced carotenoid pigment content. Durum cultivars differ in their tolerance to stress. For example, 'Mountrail' has low tolerance to stress and its pigment content varies widely across growing environments while 'Divide' has high tolerance to stress and its pigment content varies much less across growing environments. This information is used by durum producers when they select cultivars for planting. Information on the content and stability of carotenoid pigments in grain at harvest has impacted selection of varieties planted. From 2007 to 2009, percent acres planted to 'Mountrail' declined from 23 to 17% while percent acres planted to 'Divide' increased from 2 to 21%. Research on processing of nontraditional pastas has lead to our ability to answer questions from the pasta industry relative to the production of multigrain pasta products. Our research results have been used by companies and are partially responsible for the overall improvement in the appearance and cooking quality of whole wheat and multigrain pasta sold in the marketplace today. Information on the quality of durum wheat grown in Montana and North Dakota is used by the domestic industry to source durum wheat with desired quality characteristics, by agricultural economists and by commodity groups and trade organizations in their efforts to promote domestic and international sales of durum wheat.
Publications
- North Dakota Durum Wheat Variety Trial Results for 2009 and Selection Guide. NDSU Extension Service, Fargo, ND. pp. 6. NA-1067 (Revised).
- Alamri, M., Manthey, F., Mergoum, M., Elias, E., and Khan, K. 2009. Assessing spring wheat quality using the glutograph instrument. Cereal Foods World 54:124-131.
- Dhillon, B., Wiesenborn, D., Wolf-Hall, C., and Manthey, F. 2009. Development and evaluation of ozonated water system for antimicrobial treatment of durum wheat. J. Food Sci. 74:E396-E403.
- Manthey, F.A., Schorno, A.L., and Hall III, C.A. 2009. Effect of immature and off-colored seeds on the lipid quality of milled flaxseed. J. Food Lipids 16:407-420.
- Manthey, F.A., and Sandhu, G.K. 2009. Challenges to processing non-traditional pastas. New Food 12:9-12.
- Sandhu, K., Manthey, F.A., and Elias, E.M. 2009. High relative humidity affects vitreousness of durum wheat {Triticum turgidum L. var. durum (Desf)}. Cereal Res. Comm. 37:269-275.
- Schorno, A.L., Manthey, F.A., and Hall III, C.A. 2009. "Effect of seed moisture content on flaxseed (Linum usitatissimum L.) milling and milled product characteristics. J. Sci. Food Agric. 89:2317-2322.
- Schorno, A.L., Manthey, F.A., and Hall III, C.A. 2009. Effect of particle size and sample size on lipid stability of milled flaxseed (Linum usitatissimum L.). J. Food Process. Preserv. (in press).
- Tiana, Y., Li, Y., Manthey, F.A., Xua, X., Jin, Z., and Deng, L. 2009. Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chem. 116:54-58.
- Singh, V. 2008. Carotenoids in durum wheat grain. Ph.D. dissertation, North Dakota State University, Fargo, 142 p.
- Manthey, F., and Elias, E. 2009. Carotenoid pigment content in durum wheat kernels. Cereal Foods Worlds 54:A54.
- Sandhu, H., and Manthey, F. 2009. Effect of ozonated wheat flour on bread quality. Cereal Foods Worlds 54:A27.
- Manthey, F. 2009. Production and processing factors that optimize carotenoid pigment content in semolina and pasta. NC-213 Grain Quality Newsletter.
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Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: Experiments were conducted to determine the relationship, at different times of grain fill, between the location on the spike and kernel yellow pigment content and between kernel vitreousness and yellow pigment content. Spikes were collected from durum grown in field plots established near Prosper, ND. Grain samples collected from durum variety trials at Langdon and Williston, ND were used to determine the relationship between kernel vitreousness and total yellow pigment content. Vitreous and nonvitreous kernels were separated from the same sample. Total yellow pigments were determined using a standard water- saturated n-butanol method (AACC Method 14-50). Processing experiments were conducted to determine the effects of semolina, various food additives, and hydration levels during extrusion on processing, physical, and cooking properties of dry and fresh pasta containing flaxseed flour (FF-pasta). Samples were extruded as spaghetti using a commercial laboratory extruder. Extrusion pressure, extrusion rate, and mechanical energy were recorded for each sample. Dry pasta was dried at 70C. Fresh pasta was packaged in barrier pouches made of metallized polyester and polyethylene copolymer with vinyl acetate. Packages were sealed and refrigerated up to 7 wk. Microbial counts were determined for refrigerated pasta. Mechanical strength of dry spaghetti was determined by TA-XT2 texture analyzer. Cooking quality was evaluated by AACC Method 66-50. Information was disseminated through journal publications. Presentation on yellow pigment content in durum kernels was made at the National Hard Spring Wheat Show, Williston, ND. Presentations on functional and alternative pasta ingredients and challenges in making nontraditional pastas were made to the food industry at the NCI Pasta Production and Technology Short Course and to employees of a company involved in milling and pasta processing. Handouts of each presentation were provided to the audience. Finally, information was disseminated in response of phone calls from ingredient and pasta manufacturers. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The interaction between time after anthesis and kernel location on the spike was not significant for yellow pigment content per kernel. As grain filling progressed to physiological maturity, the yellow pigment content per kernel declined. Pigment content per kernel was greater for kernels found in the middle or bottom of the spike than for kernels located at the top of the spike. Kernels from the bottom of the spike weighed more than kernels found in the middle or top of the spike. Kernel weight and yellow pigment content per kernel were greater for vitreous kernels than for nonvitreous kernels. This research is being continued for a second year. Results of experiments to evaluate the effectiveness of food additives in enhancing pasta quality indicated that egg white powder (5% w/w), vital wheat gluten (5% w/w), and xanthan (2% w/w) did not improve processing properties, physical strength, or tolerance to checking of FF-pasta (flaxseed flour blended at 15% w/w). Egg white powder and vital wheat gluten reduced cooking loss and cooked weight and increased cooked firmness of FF-pasta. Xanthan did not affect cooking loss but did increase cooked weight, and cooked firmness of FF-pasta. Results of experiments with fresh refrigerated FF-pasta indicated that cooked firmness of FF-pasta was improved by using a semolina that made a strong dough rather than a weak dough and by extruding at low (29%) compared to high (31%) hydration level. Compared to traditional (100% semolina) pasta, FF-pasta had lower microbial counts during storage and had lower cooked firmness and cooking loss. When shelf life of refrigerated fresh pasta was evaluated, cooked firmness was found to decrease only during the first week of storage; no further decrease occurred with increased storage time. Future research will focus on changes that occur during the first week of storage.
Publications
- Zhang, W., Chao, S., Manthey, F., Chicaiza, O., Brevis, J.C., Echenique, V., and Dubcovsky, J. (2008). QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat. Theoretical and Applied Genetics 117(8):1361-1377.
- Xu, Y., Hall III, C., Wolf-Hall, C., and Manthey, F. (2008). Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system. International Journal of Food Microbiology 121(3):262-267.
- Sinha, S., and Manthey, F.A. (2008). Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour. Journal of Food Processing and Preservation 32:546-559.
- Manthey, F.A., Sinha, S., Wolf-Hall, C.E., and Hall III, C.A. (2008). Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. Journal of Food Processing and Preservation 32:75-87.
- Manthey, F., and Sandhu, G. (2008). Effect of additives on the processing, physical and cooking properties of pasta containing flaxseed flour. Pages 143-149 in Proc. 62th Flax Institute of the United States. Fargo, ND.
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