Wheat Quality – What Does It Entail?
Durum Prospective
Frank Manthey
frank.manthey@ndsu.edu
Department of Plant Sciences
North Dakota State University, Fargo
NDWC County Representatives Annual Meeting
Grand Forks, ND
December 7, 2010
What type of quality does the
U.S. domestic industry expect
from our durum crop?
Domestic Durum/Pasta Industry
Durum millers want consistency.
Tend to like the characteristics of desert grown
durum
Desire: Test weight 60 lb/bu +
High % vitreous kernel content: 90%+
High % large kernels
High kernel weight: 1000 kwt 40 g +
High Falling number (little advantage over
400 sec +)
Trends in Domestic Pasta Industry
Traditional 100% semolina dry pasta is still the
predominant pasta product
For domestic – home market.
Desire:
Vitreous kernel content – 85%+
Kernel protein 13.5% - semolina 12.5%.
Moderate dough properties
(mixo score 5/gluten index 50+)
Pasta color score of 8.5
Trends in Domestic Pasta Industry
Traditional 100% semolina dry pasta
For food service.
Challenges in maintaining cooked firmness with abusive
cooking and with steam tables in buffet lines
Desire:
Vitreous kernel content of 85%+
Kernel protein 14% - semolina 13%.
Strong dough properties
(mixo score 7-8/gluten index 80+)
Pasta color score of 8.5
What are the Trends in Domestic Pasta Industry?
1. Quick cooking meals – canned, parboiled,
pre cooked, fresh, refrigerated, frozen
microwaved pasta meals.
2. Whole wheat, high fiber, and whole grain pasta
3. Gluten free pasta
Trends in Domestic Pasta Industry
Challenges of these ‘new’ pasta products are:
1. Maintain adequate physical strength as dry
product and when cooking – disintegrate
when cooked.
2. Maintain acceptable cooked firmness when packaged
as a fresh or frozen product.
These products require durum wheat with high
protein content and very strong gluten/dough
properties.
Physical quality
Canned Pasta
Harsh treatment.
Semolina
Semolina + VWG
Dough development
Cross section
Surface
Note space between bran
particle and gluten matrix
Note aleurone cells on
surface
Semolina
Whole wheat
Semolina + Flaxseed flour (20%)
Some ingredients undergo very little change in
physical appearance during processing.
Size of these particles are apparent in finished
product
Effect of gluten strength on Optimum cooking time
Nontraditional Ingredient, 20%
None
Buckwheat
Flax flour
Wheat
bran
Weak gluten
9.4
9.3
7.9
8.7
Moderate gluten
10.0
9.8
8.3
9.2
Strong gluten
10.5
9.7
8.1
9.4
Semolina
Yalla. 2004. MS thesis. NDSU
Effect of gluten strength on Cooked firmness, g cm
Nontraditional Ingredient, 20%
None
Buckwheat
Flax flour
Wheat
bran
Weak gluten
4.7
4.5
3.8
4.4
Moderate gluten
6.1
5.7
5.3
5.1
Strong gluten
6.8
6.5
6.0
5.6
Semolina
Yalla. 2004. MS thesis. NDSU
Change in Pasta Industry has driven change
in Durum wheat quality.
Change in Kernel Quality Over Time
Early 1970’s is a significant point in time: Varieties had good resistance to rust
Durum Quality – Past, Present, Future
No discernable change in:
Test Weight
% Vitreous kernel
Falling Number
Ash content
Change in Pasta Quality Over Time
What does this change in demand
for quality mean for our wheat
producers, and what steps can
they take to help take advantage
of the opportunities?
I do not know
There seems to be a slowly evolving recognition
that producers and end users depend on each other and
that both need to make a profit.
Probably competition for crop acres will have the
Biggest impact on economic opportunity for producer.
When there is a choice – Please select the variety with
the best enduse qualities.
Durum Crop Quality Survey Results
A little bit of everything
•First 70% of crop had good quality.
•Last portion harvested had poor quality due to cool
wet growing conditions.
2010
Durum - Grade Distribution
1HAD
54%
Other
19%
1-2 AD
6%
3HAD
6%
2HAD
15%
Quality of Grades.
Composite sample TWT
PROT
FN
Pasta Cooked Cooking
COLOR FIRM LOSS
ND NW
59.5
13.5
264
8.0
4.2
6.4
ND 1HAD 90%+
61.8
13.7
411
9.0
5.0
6.3
ND 1HAD 80-89% 61.3
12.6
380
9.0
4.2
6.3
ND 2HAD
60.5
13.2
375
8.5
4.2
6.4
MT NE
61.5
13.1
432
8.5
4.4
6.5
MT 1HAD 90%+
61.8
13.5
427
9.5
4.6
6.0
MT 1HAD 80-89% 61.9
13.0
398
9.5
4.2
6.2
Occurrence of Cadmium in Northern Grown Durum.
Percent of Samples with Cd > 100 ppb, as is
Region
2008
2009
7%
0%
70%
ND-NW
14%
0%
67%
ND-NC
39%
24%
78%
ND-NE
0%
0%
33%
ND-SW
15%
18%
75%
MT
2007
Range in Cd > 100 ppb = 100-224 ppb, as is
European Union- Maximum Permissible Concentration (EU-MPC) for
wheat:
235 ppb, db
210 ppb @ 12% mb
Occurrence of DON in Northern Grown Durum:
Percent of Samples with DON > 0.5 ppm
Region
2010
2009
2008
2007
0%
0%
0%
0%
ND-NW
37%
0%
0%
3%
ND-NC
56%
5%
9%
27%
ND-NE
50%
38%
44%
86%
ND-SW
8%
5%
0%
0%
MT
Occurrence of DON in Northern Grown Durum:
Percent of Samples with DON > 2.0 ppm
Region
2010
2009
2008
2007
MT
0%
0%
0%
0%
ND-NW
3%
0%
0%
0%
ND-NC
11%
0%
0%
9%
ND-NE
0%
0%
ND-SW
0%
0%
11%
0%
33%
0%
Conclusion
Questions?