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Frank Manthey

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.

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Frank Manthey

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  1. 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
  2. What type of quality does the U.S. domestic industry expect from our durum crop?
  3. 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 +)
  4. 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 protein13.5% - semolina 12.5%. Moderate dough properties (mixo score 5/gluten index 50+) Pasta colorscore of 8.5
  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 contentof 85%+ Kernel protein14% - semolina 13%. Strong dough properties (mixo score 7-8/gluten index 80+) Pasta colorscore of 8.5
  6. What are the Trends in Domestic Pasta Industry? 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
  7. 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. 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.
  8. Physical quality Canned Pasta Harsh treatment. Semolina Semolina + VWG
  9. Cross section Surface Note space between bran particle and gluten matrix Note aleurone cells on surface Dough development 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
  10. Effect of gluten strength on Optimum cooking time Nontraditional Ingredient, 20% Wheat bran Semolina None Buckwheat Flax flour 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 Yalla. 2004. MS thesis. NDSU
  11. Effect of gluten strength on Cooked firmness, g cm Nontraditional Ingredient, 20% Wheat bran Semolina None Buckwheat Flax flour 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 Yalla. 2004. MS thesis. NDSU
  12. Change in Pasta Industry has driven change in Durum wheat quality.
  13. Change in Kernel Quality Over Time Early 1970’s is a significant point in time: Varieties had good resistance to rust
  14. Durum Quality – Past, Present, Future No discernable change in: Test Weight % Vitreous kernel Falling Number Ash content
  15. Change in Pasta Quality Over Time
  16. 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?
  17. 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.
  18. 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.
  19. 2010Durum - Grade Distribution 1HAD 54% Other 19% 2HAD 15% 3HAD 6% 1-2 AD 6%
  20. Quality of Grades. Pasta COLOR Cooked FIRM Cooking LOSS Composite sample TWT PROT FN ND NW 59.5 13.5 264 8.0 4.2 6.4 13.7 411 9.0 5.0 6.3 61.8 ND 1HAD 90%+ 12.6 380 9.0 4.2 6.3 61.3 ND 1HAD 80-89% 60.5 13.2 375 8.5 4.2 6.4 ND 2HAD MT NE 61.5 13.1 432 8.5 4.4 6.5 MT 1HAD 90%+ 4.6 6.0 61.8 13.5 427 9.5 61.9 13.0 398 9.5 4.2 6.2 MT 1HAD 80-89%
  21. Occurrence of Cadmium in Northern Grown Durum. Percent of Samples with Cd > 100 ppb, as is Region 2007 2008 2009 MT 7% 0% 70% ND-NW 14% 0% 67% ND-NC 39% 24% 78% ND-NE 0% 0% 33% ND-SW 15% 18% 75% Range in Cd > 100 ppb = 100-224 ppb, as is European Union- Maximum Permissible Concentration (EU-MPC) for wheat: 235 ppb, db210 ppb @ 12% mb
  22. Occurrence of DON in Northern Grown Durum: Percent of Samples with DON > 0.5 ppm Region 2010 2009 2008 2007 MT 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%
  23. 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% 3% ND-NW 0% 0% 0% ND-NC 11% 0% 0% 9% ND-NE 0% 0% 11% 33% ND-SW 0% 0% 0% 0%
  24. Conclusion Questions?
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