TABLE OF CONTENTS
TABLE OF CONTENTS
TITLE PAGE
INTRODUCTION
SOURCE OF THE 1994 CROP SAMPLES
LIST OF 1994 UNIFORM REGIONAL DURUM NURSERY ENTRIES
METHODS
EXPERIMENTAL RESULTS - 1994 CROP
UNIFORM REGIONAL NURSERY SAMPLES
FIELD PLOT NURSERY SAMPLES
ADVANCED NURSERY SAMPLES
SPECIAL NURSERY
TITLE PAGE
UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL RESEARCH SERVICE
in cooperation with
STATE AGRICULTURAL EXPERIMENT STATION
QUALITY EVALUATION OF DURUM WHEAT CULTIVARS
1994 CROP/1
by
G.A. Hareland, W.J. Newell, J.G. Wear/2 , and M. Skunberg/3
_____________________________________________________________________________
1/ This report represents cooperative investigations on the quality of Durum
wheat cultivars from the 1994 crop. Some of the results presented have not
been sufficiently confirmed to justify varietal release. Confirmed results
will be published through established channels. Cooperators submitting
samples for analysis have been given analytical data on their samples prior to
release of this report. The report is primarily a tool for use by cooperators
and their official staff and by those individuals having direct and special
interest in the development of agricultural research programs.
This report was compiled by the Agricultural Research Service, U. S.
Department of Agriculture. Special acknowledgment is made to the North Dakota
State University for use of their facilities and the services provided in
support of these studies. The report is not intended for publication and
should not be referenced in either literature citations or quoted in publicity
and advertising. Use of the data may be granted for certain purposes upon
written request to the agency or agencies involved.
/2 Research Food Technologist and Physical Science Technicians, USDA/ARS, Hard
Red Spring & Durum Wheat Quality Lab., NDSU, Fargo, ND.
/3 Food Technologist, Dept. of Cereal Science & Food Technology, NDSU, Fargo,
ND.
INTRODUCTION
The thirty-first Durum Wheat Quality Report contains data for the 1994
crop. Samples of standard cultivars and new selections of durum wheat
grown in cooperative experiments in the durum wheat regions of the United
States were milled and evaluated by the Hard Red Spring and Durum Wheat
Quality Laboratory on the campus of North Dakota State University, Fargo,
ND. Methods and techniques are described in detail in the text of the
report.
Durum wheat samples of at least 2 kg were milled in a Buhler experimental
mill, or macro procedure, and further processed into spaghetti. Smaller wheat
samples were milled using the micro procedure and were not processed into
spaghetti. Although, small samples having acceptable kernel characteristics
and dust color scores, if possible, should be included in the macro procedure
the following year.
The purpose of this report is to make available to cooperators the quality
data on standard cultivars and new selections of durum wheat from the 1994
crop.
SOURCE OF THE 1994 CROP SAMPLES
Tests were performed on 477 samples from 16 stations in six states
(California, Arizona, North Dakota, Montana, Minnesota, and South Dakota) and
one Canadian location. Data presented in this report are from the Field Plot
Nursery, Uniform Regional Nursery, Advanced Nursery and Special Nursery.
FIELD PLOTS - 28
Minot, Langdon, Hettinger, Casselton - North Dakota
UNIFORM REGIONAL NURSERY - 288
Day County and Selby - South Dakota
Bozeman and Sidney - Montana
Carrington and Langdon - North Dakota
Swift Current - Saskatchewan
Morris and Crookston - Minnesota
ADVANCED NURSERY - 143
Kings Co., Imperial Valley and Davis - California
SPECIAL NURSERY - 18
Safford - Arizona
LIST OF 1994 UNIFORM REGIONAL DURUM NURSERY ENTRIES
Entry
No. Entry Pedigree P.I. No. Origin
1 MINDUM 5296 MN
2 STOA ND-USDA
3 WARD 15892 ND-USDA
4 RUGBY 17284 ND-USDA
5 VIC 17789 ND-USDA
6 LLOYD 476211 ND-USDA
7 MONROE 478289 ND-USDA
8 RENVILLE 510696 ND-USDA
9 MEDORA ND-USDA
10 SCEPTRE U.SASK
11 D8460 D8030/D8016 ND-USDA
12 D87130 D8024/MONROE ND-USDA
13 D87240 D7798/DT367 ND-USDA
14 D87450 D82104/AUST#820198/ /D82108 ND-USDA
15 D88273 D8189/D81141 ND-USDA
16 D88303 D82106/D8179 ND-USDA
17 D88450 JO'S'/CR'S'/ /D.COLL.01/3 ND-USDA
/DOMIL/4/D8288/5/D8261
18 D89111 D8219/D8305 ND-USDA
19 D89135 D8193/D8335 ND-USDA
20 D89172 D8191/D81114 ND-USDA
21 D89331 D8372/D8325 ND-USDA
22 D89424 D86519/D8374 ND-USDA
23 D901313 D8479/RENVILLE ND-USDA
24 D901419 LAKER/D79209/D8012 ND-USDA
25 D901442 D8460/D8469 ND-USDA
26 D901486 D8459/D8302 ND-USDA
27 D901518 D8428/SCEPTRE ND-USDA
28 D901536 D81154/D8487 ND-USDA
29 D901735 EIST.S/GA.S/ /D8291 ND-USDA
30 D901786 D8370/D86518 ND-USDA
31 D89-3464 COMPOSITE SELECTION AGRIPRO
32 D89-476 LLOYD/MEDORA AGRIPRO
METHODS
Methods used in testing samples were essentially the same as provided in the
previous report.
Briefly, the following methods and terminologies were applied:
Test Weight Per Bushel - The weight per Winchester bushel of dockage-free
wheat subsequent to passing the sample through a Carter-Day dockage tester4/.
Thousand Kernel Weight - The 1000-kernel weight was determined from a 10 gm
sample of cleaned, hand-picked wheat using a Seedburo Seed Counter4/.
Kernel Size - The percentage of the size of the kernels [large, medium, and
small] was determined on a wheat sizer as described by Shuey5/.
The sieves of the sizer were clothed as follows:
Top Sieve - Tyler # 7 with 2.92 mm opening
Middle Sieve - Tyler # 9 with 2.24 mm opening
Bottom Sieve - Tyler #12 with 1.65 mm opening
Protein Content - Both the Leco FP-428 Nitrogen Determinator and the near
infrared technique were used to determine protein content. Nitrogen values,
as determined by the Leco FP-428 Nitrogen Determinator procedure, were
multiplied by 5.7 to calculate protein values.
Hardness Test - The procedure (AACC Method 39-70A) requires grinding durum
wheat samples with a UDY grinder, and obtaining data from a Technicon 450 near
infrared analyzer. Wavelengths at 1680 nm and 2230 nm were used. This
procedure was developed by Mr. Karl Norris, USDA, Beltsville through a
collaborative research project in which this Laboratory also participated.
Durum wheat hardness scores for the 1994 uniforms ranged 137 to 56 with an
average of 108.
____________________________________________________________________________
4/ Mention of a trademark name or proprietary product does not constitute a
guarantee or warranty of the product by the U. S. Department of Agriculture,
and does not imply its approval to the exclusion of other products that may
also be suitable.
5/ Shuey, William C. A wheat sizing technique for predicting flour milling
yield. Cereal Sci. Today 5:71 (1960).
Milling - All samples were cleaned by passing the wheat through a Carter-Day
dockage tester and through a modified Forster scourer Model 6. The clean, dry
wheat from the larger 2 kg samples was tempered in three stages: first to
12.5% moisture at least 72 hours prior to the second stage; second, an
increase of 2.0% moisture to a cumulative moisture of 14.5% for 18 hours; and
third, an increase of 3.0% moisture to a cumulative moisture content of 17.5%,
45 minutes prior to milling. The smaller 150 gram samples were pretempered to
12.5% moisture for at least 72 hours. Following, they were tempered to 16.5%
moisture and allowed to stand overnight prior to milling.
Samples from the Uniform Nursery were milled in a Brabender Quadrumat Junior
mill equipped with #24GG on the drum sieve. The flow diagram of this system
is shown on page 9. The unpurified semolina was rebolted for 30 sec on a
strand sifter equipped with a U.S. #35 Tyler sieve. The throughs of the #35
Tyler sieve were classified as rebolted semolina. The overs of the #35 Tyler
sieve were reground and sieved again for 30 seconds. The throughs were
combined with the first sieving, and the combined semolina represented the
material tested. The overs of the #35 Tyler sieve were classified as crude
shorts, and overs of the rotating #24GG sieve were classified as bran.
Samples from the Field Plot, Special, and Advanced Nurseries were milled in a
Buhler experimental mill specially designed for milling durum wheat. The mill
is equipped with corrugated rolls throughout, and the semolina is purified on
a Miag laboratory purifier. All stock is handled pneumatically. The mill
flow is shown on page 10. Prior to milling, the Buhler mill and purifiers
were adjusted to maximize semolina yield, yet keep the speck count to an
acceptable level.
Semolina Extraction - For both the micro and macro method of milling, the
percent semolina extraction was calculated on a total product basis.
Speck Count - The number of specks was determined from three separate one-inch
square areas of semolina enclosed by a special glass and frame. Any materials
other than pure endosperm chunks, such as bran particles, were considered
specks. The average of three readings was converted to the number of specks
per 10 sq in (speck count). Speck count is determined only on the macro
milled samples.
Mixograph Analysis - Mixing properties were determined from a constant weight
of semolina (10 g) and water (6.0 ml).
Mixogram Pattern - The reference mixograms shown on page 14 illustrate
different types of mixogram patterns. A single number is assigned each
pattern to classify the curves. Larger numbers indicate stronger mixing
characteristics.
Color Score - The color of the spaghetti or semolina has generally been
accepted as the most important single grading factor. A deep amber or golden
color is most preferable. The amount of yellow pigmentation determines the
color.
Cooked Weight - Weight of cooked spaghetti determined after cooking, rinsing,
and draining.
Semolina and Spaghetti Color - A Minolta CR-310 series ChromaMeter was used to
calculate an absolute value of a standard semolina and spaghetti sample in the
L* a* b* color system. In this system, L* refers to lightness, and a* and b*
are the chromaticity coordinates (b* values relate to the blue - yellow
chromaticity coordinates). A target b* value was obtained from standard color
tiles. Color scores were derived from L and b values where score = L + (b*2)
/ 20. Because of the importance of yellow pigmentation, the intensity of b
was weighted twice. Color rating scores from 1-10 indicate the higher the
score, the more favorable the color.
MACRO Spaghetti Processing - Spaghetti was processed on a semi-commercial
scale pasta extruder (DEMACO). The controls and samples were processed
under the following extruding conditions.
Temperature . . . . . 49.5 deg. C
Rate. . . . . . . . . . . 12 rpm
Absorption. . . . . . . . 32.5%
Vacuum. . . . . . . . . 18 in Hg
These were the optimum conditions for processing spaghetti.
Processing spaghetti in the laboratory involved premixing 1000-g batches of
semolina in a Hobart C-100-T mixer equipped with a pastry knife agitator. The
contents were mixed at a slow speed for approximately 10 seconds while water
was added to the semolina. Upon addition of all the water to obtain 32.5%
absorption, the contents were blended at high speed for 30 seconds. The mixer
was then stopped to scrape down the sides of the bowl, and blending continued
for an additional 90 seconds to complete the premix stage. The premixed pasta
was then transferred to the vacuum mixer of the press and extruded through an
84-strand 0.043 in. Teflon spaghetti die. A jacketed extension tube (9-1/4"
long x 1-3/4" inside diameter) was attached to the semi-commercial pasta
extruder to allow a longer time for hydration of the semolina and minimize the
number of white specks (unhydrated semolina) in the spaghetti. Extrusion
temperature was controlled by a circulating water bath.
Spaghetti Drying - Spaghetti was dried in an experimental pasta dryer for an
18 hour, computer controlled cycle. The drying cycle was a modification of
that described by Gilles, Sibbitt and Shuey6/. During the drying period, the
humidity of the dryer was decreased linearly from 95 to 50% R.H. The
temperature was held at 40 deg. C for the first 10 hour and was then decreased
linearly from 40 deg. C to 30 deg. C during the last 8 hours of the cycle.
Cooking Characteristics of Spaghetti
A. Cooking Procedure
Spaghetti (10 g), which had been broken into lengths of approximately 5 cm,
was added to 300 ml of boiling water in a 500 ml beaker. After 12 min.
cooking, the samples were washed thoroughly with distilled water in a Buchner
funnel, allowed to drain for 2 min., and then weighed to determine cooked
weight.
B. Firmness Score
Two strands of cooked spagetti were placed on a plexiglass plate and sheared
at a 90 degree angle with a special plexiglass tooth. A continuous recording
of distance versus force was made by an Instron instrument during the
operation. An automatic integrator was used to calculate the area under the
curve (g-cm) which was the amount of work required to shear the cooked
spaghetti. To measure firmness, the average of three integrator scores was
used, and the average work to shear represented a measure of spaghetti
firmness.
Calculations were as follows:
E = 0.0126 X A(g-cm)
{E = Area of curve expressed as g-cm(work)}
A = Average integrator reading
The higher the value, the firmer the spaghetti. A value of approximately 7.00
appears to be preferred.
C. Residue
Weight of the solids remaining after the combined cooking and wash water was
evaporated.
_____________________________________________________________________________
/6 Gilles, K.A., Sibbitt, L.D., and Shuey, W.C. Automatic laboratory dryer
for macaroni products. Cereal Sci. Today 11:322 (1966).
EXPERIMENTAL RESULTS - 1994 CROP
UNIFORM REGIONAL NURSERY SAMPLES
A total of two hundred eighty - eight samples were submitted for testing.
Thirty-two cultivars and experimental lines were received from nine stations
in three states and one Canadian province. These included nine commercial
durum cultivars, one commercial HRS wheat cultiver, and twenty - two
experimental durum lines.
FIELD PLOT NURSERY SAMPLES
Twenty-eight samples were received from four stations, all of which were
commercial cultivars. Samples were milled, and the semolina was processed
into spaghetti using the macro method.
ADVANCED NURSERY SAMPLES
A total of 143 samples were received from three stations in California. All
samples were milled in a Buhler experimental mill, and the semolina was
processed into spaghetti.
SPECIAL NURSERY
A total fo 18 samples were recieved from Safford, Arizona. All samples were
milled in a Buhler experimental mill, and the semolina was processed into
spaghetti.