Recipient Organization
NORTH DAKOTA STATE UNIV
1310 BOLLEY DR
FARGO,ND 58105-5750
Performing Department
Plant Sciences
Non Technical Summary
Nontechnical summaryWhole-wheat pasta contains healthful components such as fiber, vitamins, and antioxidants that are associated with good human health. Unfortunately, whole-wheat pasta consumption has not increased over the past decade. The lack of increased consumption of whole-wheat pasta is related in part to several associated negative attributes. These attributes include having a dark, rough appearance, poor mechanical strength, and poor cooking quality. Rough appearance, poor mechanical strength, and poor cooking quality have been shown to be affected by the presence of bran. Limited information is available regarding the physical bran properties of durum wheat. Similarly, there has not been a concerted effort to identify the best processing conditions for producing whole-wheat pasta. The prevailing assumption has been that genotypes and processing procedures that produced the best traditional pasta would also produce the best whole-wheat pasta. Recent results indicate that this is not correct. In this research, the genetic variability of durum whole-wheat flour and bran properties, including the mechanical strength (flexibility) of bran and enzyme activity associated with bran layer will be determined. In addition, processing steps will be assessed for their impact on whole-wheat pasta quality, particularly the effect of extrusion properties on mechanical strength and cooking quality and drying temperature on color and mechanical strength of whole-wheat pasta. Purposeful cultivar development requires the identification of traits that can be used to select durum genotypes that will produce whole-wheat pasta with desired physical and cooking properties. Whole-wheat flour and bran traits identified as varying with genotype will be used to select durum genotypes to be used for whole-wheat pasta production. Genotype selection for whole-wheat pasta will be conducted concurrently with selection for improved genotypes for traditional pasta.The overall goal of the proposed research is to increase whole-wheat pasta consumption by improving its perceived negative attributes such as dark, rough appearance, poor mechanical strength, and poor cooking quality through purposeful cultivar development and improved processing procedures. The proposed research will identify key traits that are associated with improved whole-wheat pasta quality. Once identified, these traits will be used to select durum genotypes that produce whole-wheat pasta with desired properties. Selected genotypes could eventually be released to growers as named durum varieties. Indicators of success would include the identification of durum traits associated with desired whole-wheat pasta and the use of these traits in screening genotypes for improved whole-wheat pasta; and the acceptance of the milling and pasta processing industry to any processing changes that are identified as producing superior whole-wheat pasta. It is anticipated that improvements in the physical and cooking qualities will result in increased demand and consumption of whole-wheat pasta.
Animal Health Component
65%
Research Effort Categories
Basic
(N/A)
Applied
65%
Developmental
35%
Goals / Objectives
Major Goals:The overall goal of the proposed research is to increase whole-wheat pasta consumption by improving its perceived negative attributes such as dark, rough appearance, poor mechanical strength, and poor cooking quality through purposeful cultivar development and improved processing procedures.Objectives:1. To increase knowledge about key traits of durum wheat that predict whole-wheat pasta quality.2. Provide scientific and manufacturing communities with processing guidelines to maximize physical and cooking qualities of whole-wheat and traditional pasta.
Project Methods
MethodsGrain will be harvested from about 40 genotypes (cultivars/durum experimental lines) planted in drill strips that are planted each year at Casselton, Carrington, Langdon, Minot, Williston, Dickinson, and Hettinger, ND. These samples are used to evaluate grain, milling, semolina, and traditional pasta quality characteristics of advanced durum lines. These samples will also be tested for whole-wheat pasta quality. Standard methods will be used to evaluate whole-wheat quality traits. Traits to be tested include: starch damage, water retention capacity, and flour swelling volume. Bran will be evaluated for particle size distribution, color, protein content, ash content, and water retention capacity. Bran will also be evaluated for bran thickness and mechanical strength. All samples will be evaluated for polyphenol oxidase activity and peroxidase activity.Each genotype will be planted in a single (non-replicated) strip. Thus, there will be a single grain sample of each genotype at each location. Data will be analyzed using locations as replicates. Genotype means averaged over environment will be used to determine Pearson correlation and partial correlation analyses and stepwise multiple regression using SAS version 9.4 software. Pearson correlation and partial correlation analyses determine the interrelationship between parameters. Stepwise multiple regression will identify the important quality traits to predict whole-wheat spaghetti quality. Pearson correlation coefficients will be determined between each trait evaluated (grain quality, semolina/whole-whole-wheat flour quality, bran quality, and spaghetti quality). Hierarchical cluster analysis will be conducted to group genotypes with similar traits.Key processing parameters will be assessed by determining the effect of hydration level (31, 32, 33, 34 and 35%), water temperature during mixing (35, 45°C), and mixing time (5, 10, 15 min) on flour agglomeration and whole-wheat spaghetti quality. Hydrated flour will be extruded using a semi-commercial scale pasta press. Extrusion conditions will be: extrusion temperature, 45°C; system vacuum, 46 cm of Hg; and a screw speed of 25 rpm. After extrusion, the spaghetti will be dried in a laboratory dryer using a low-temperature drying cycle. Physical and cooking quality will be determined using standard test procedures. The experimental design will be a randomized complete block with a factorial arrangement of hydration level (5), water temperature during mixing (2), and mixing time (3). Each treatment will have three replicates. Each replicate will be processed into spaghetti on separate days. Data will be subjected to an analysis of variance. Treatment means will be separated using Fisher's Protected LSD at P<0.05.Effect of barrel temperature (35, 45, 55C), screw speed (20, 25, 30 rpm) and drying temperature profile (low, high, ultrahigh drying) on whole wheat pasta quality will be evaluated using commercial whole-wheat durum flour. Physical and cooking quality will be determined using standard procedures. The experimental design will be a randomized complete block with a factorial arrangement of barrel temperature (3), screw speed (3), and drying temperature profile (3). Each treatment will have three replicates. Each replicate will be processed into spaghetti on separate days. Data will be subjected to an analysis of variance. Treatment means will be separated using Fisher's Protected LSD at P<0.05.Research results will be disseminated by publishing abstracts and journal articles, presenting posters, and making presentations at scientific meetings. Results will be disseminated to industry through short courses, bulletins and news releases and informal discussions at the Durum Industrial Advisory Committee meetings and with international trade groups, millers and processors during site visits. Knowledge will be disseminated through formal classroom instruction including graduate courses in milling (CFS759) and in pasta processing (CFS760) and lectures in cereal technology (CFS450/650) and informal instruction associated with mentoring of undergraduate and graduate students.Measures of success first include the identification of new whole-wheat traits and processing parameters. The identified traits will then be used to select genotypes early in the breeding cycle for improved whole-wheat pasta. Quality of advancing genotypes will be monitored for improvement in identified traits and ultimately improvement in pasta quality. Indicators of success would include the successful use of identified traits by durum wheat breeding programs to screen genotypes for improved whole-wheat pasta and the acceptance by the milling and pasta processing industry of processing changes that are identified as producing superior whole-wheat and traditional pasta.