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Recent Trends in Durum Wheat Milling and Pasta Processing: Impact on Durum Wheat Quality Requirements

J.E. Dexter and B.A. Marchylo

Summary and Introduction Wheat grading and classification Semolina milling Pasta processing Bread-making Questions for the future References Recent Trends in Durum Wheat Milling and Pasta Processing: Impact on Durum Wheat Quality Requirements - Contents

[Summary and Introduction] [Wheat grading and classification] [Semolina milling] [Pasta processing] [Bread-making] [Questions for the future] [References]


Presented at the International Workshop on durum wheat, semolina and pasta quality, Montpellier, France, November 27, 2000

This document is also available in an Adobe PDF format.

Recent Trends in Durum Wheat Milling and Pasta Processing: Impact on Durum Wheat Quality Requirements. Adobe PDF format.

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Summary

Durum wheat quality criteria continually evolve in response to market pressure and consumer preference. Increasing demand for specific durum wheat quality attributes for different end-products requires development of more rapid objective means to grade and classify wheat parcels on the basis of processing potential. Near-infrared spectroscopy and image analysis have considerable potential for rapid objective wheat grading and classification. Preprocessing (debranning before milling) enhances durum wheat milling performance. Surface discolourations, major factors in grading durum wheat because of negative impact on semolina colour and presence of visible specks, will become less important if preprocessing becomes more accepted by durum wheat millers. Semolina granulation has become finer to accommodate large high capacity pasta presses and Polymatik presses. The move to finer granulation, particularly when protein content is specified, makes hard vitreous kernel content of less importance to durum wheat millers. Intense competition in the pasta industry has made pasta colour, an important aesthetic factor in consumer choice, more universally important. That, combined with a trend to higher semolina extraction rates, will require plant breeders to develop durum wheat varieties with higher levels of yellow pigment and lower levels of oxidative enzymes. High temperature (HT) and ultra-high temperature (UHT) drying have become the processes of choice for most pasta manufacturers. Strong gluten is likely to remain an important specification in some markets even though it appears to have less influence on cooking quality for HT and UHT pasta that for low temperature-dried pasta. Regardless of drying temperature, protein content will continue to be a fundamental requirement to ensure good pasta cooking quality. There is increasing interest in using durum wheat for baking. Durum wheat baking quality does not appear to be linked to pasta cooking quality, giving hope for development of durum wheat varieties suitable for both pasta-making and bread-making.

Introduction

The concept of durum wheat quality is complex and confusing. Quality factors such as protein content, gluten strength and colour have different priorities in various durum wheat markets. Durum wheat quality criteria are continually evolving in response to technological advances in durum wheat milling and secondary processing.

Globilisation and increasing competition in the pasta industry are making it more important that processors produce pasta products with quality that is consistent over time. Customers are becoming more discriminating in their quality requirements, and variability in product quality is becoming less acceptable, particularly for premium products.

The future challenge will be to implement durum wheat variety development, production and grain handling systems capable of consistently producing and segregating wheat that meets the demand of modern processing technology. Producers must grow varieties of good intrinsic quality, and wheat must be segregated efficiently according to physical condition and specific quality attributes.

This presentation will examine recent trends in durum wheat segregation, semolina milling, pasta processing and bread-making, in response to evolving market needs. Important durum wheat quality factors will be identified, and their significance will be considered in light of technological advances in durum wheat processing and changing consumer preferences.



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Last updated: 2001-01-23

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