Durum Quality Parameters for Pasta ProductionnullnullDurum Quality Parameters for Pasta Production: Primary Factors for Consideration
Characteristics of Durum Wheats Compared to Common Bread WheatsCharacteristics of Durum Wheats Compared to Common Bread WheatsSeparate species (Triticum turgidum)
Tetrapl...
nullnullDurum Quality Parameters for Pasta Production: Primary Factors for Consideration
Characteristics of Durum Wheats Compared to Common Bread WheatsCharacteristics of Durum Wheats Compared to Common Bread WheatsSeparate species (Triticum turgidum)
Tetraploid (28 chromosomes) vs. other wheats hexaploid (42 chromosomes)
Larger kernels
Vitreous kernels
Hardest of all wheat classes
Amber in color
High hectoliter weight and 1000 kernel weight
Endosperm has high concentration of xanthophyll pigments
Semolina has bright amber colorhttp://www.tjshiqiu.com 高压油管 金属软管 液压接头 http://www.u51688.com http://www.qiwhy.comUsage of Durum WheatUsage of Durum WheatPasta Products
Couscous
Certain Types of BreadAspects of Wheat QualityAspects of Wheat QualityBreeder
Grower
Grain Handler
Miller
Baker (Pasta Manufacturer)
CustomerQuality Parameters Important in Durum WheatQuality Parameters Important in Durum WheatWheat Kernel Factors
Milling and Semolina Factors
Pasta FactorsWheat Kernel Quality Factors
(Durum Wheat)Wheat Kernel Quality Factors
(Durum Wheat)Hectoliter Weight or Test Weight
Damaged Kernels
Shrunken/Broken Kernels
Vitreous Kernels
1000 Kernel Weight
Kernel Size Distribution
Moisture Content
Ash Content
Falling Number
Protein Content
SDS SedimentationU.S. Subclasses in Durum WheatU.S. Subclasses in Durum WheatHard Amber Durum (HAD) - At least 75 percent or more hard, vitreous kernels
Amber Durum - Between 60 and 74 percent hard, vitreous kernels
Durum - Less than 60 percent hard vitreous kernelsMilling and Semolina Quality Factors
(Durum Wheat)Milling and Semolina Quality Factors
(Durum Wheat)Milling Characteristics
Semolina and Flour Yield
Speck Count
Color
Ash Content
Protein Content
Gluten Strength (several tests)
Wet Gluten ContentPasta Quality Factors
(Durum Wheat)Pasta Quality Factors
(Durum Wheat)Pasta Appearance
Color
Specks
Checks/cracks
Smooth and uniform
Cooking Quality
Cooked weight
Cooking loss
Cooked Firmness
StickinessItems for Consideration in Discussing Durum Quality Parameters for Pasta ProductionItems for Consideration in Discussing Durum Quality Parameters for Pasta ProductionChanges in Processing Technology (usage of high temperature and ultra high temperature in drying
Environmental Effects on Quality
Getting the Wheat You WantDevelopment of Durum Wheat Cultivars
(A Team Effort)Development of Durum Wheat Cultivars
(A Team Effort)Plant Breeder
Cereal Chemist
Plant PathologistSome Possible Effects of Growing Conditions on Wheat QualitySome Possible Effects of Growing Conditions on Wheat QualityWet Conditions at Harvest - Sprout Damage
Wet Conditions During Growing Season - Lower Protein
Dry Conditions During Growing Season - Lower Hectoliter or Test Weight
Growing Conditions Conducive to Disease and Insects
Fusuariam Head Blight, Vomitoxin
Orange Wheat Blossom Midge
Frost Conditions at Harvest - Damaged WheatItems for Consideration in Discussing Durum Quality Parameters for Pasta ProductionItems for Consideration in Discussing Durum Quality Parameters for Pasta ProductionChanges in Processing Technology (usage of high temperature and ultra high temperature in drying
Environmental Effects on Quality
Getting the Wheat You WantUnderstanding the U.S. Export SystemUnderstanding the U.S. Export SystemWheat Quality Factors for Contract Consideration:
Wheat quality factors most often specified in purchase contracts:
US Grade (17 factors)
Non-Grade Factors
Wheat class
Moisture content
Dockage content
Analysis of non-grade quality factors is permitted by private (unofficial) inspection companies unless specified that “official” (FGIS) analysis is to be used. Only the US Grade, moisture, dockage and weight must be certified by FGIS. Protein content
Falling Number
Other
U.S. Grades and Grade RequirementU.S. Grades and Grade RequirementWheat Quality Factors for Contract SpecificationWheat Quality Factors for Contract SpecificationNon-Grade Factors: FALLING NUMBER
Falling Number specification options
Cargo lot analysis: Single analysis for the entire cargo. Example: Falling number minimum 300 seconds.
Sublot average analysis: “Liquefaction average” of sublots. Example: Falling Number minimum 325 seconds on a sublot average basis.
Sublot minimum analysis: Absolute limit on each sublot. Example: Falling Number minimum 290 seconds on a sublot basis.
Combination of above specification options. Example: Falling Number minimum 300 seconds on a sublot average basis, with no sublot below 280 seconds.
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