Frank A. Manthey

Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum

ABSTRACT The effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high-temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at lo...

Extrusion Properties and Cooking Quality of Spaghetti Containing Buckwheat Bran Flour

ABSTRACT The effect of hydration level on processing properties and the effects of hydration level, concentration of buckwheat bran flour and drying temperature on the physical and cooking quality of spaghetti were determined. Specific mechanical energy transferred to the dough during extrusion decreased 69% for semolina and 79% for semolina containing 30%, w/w, buckwheat bran flour, as hydration level increased 29–32% absorption. Little or no postdrier checking occurred in spaghetti made from semolina or spaghetti containing buckwheat bran flour when dried at high (70°C) or ultrahigh temperature (90°C). When dried at low temperature (40°C), tolerance to postdrier checking of spaghetti decreased as buckwheat bran flour increased 0–30% (w/w). Hydration level before extrusion did not affect cooking loss of spaghetti made from semolina. However, cooking loss was greater from spaghetti made with semolinabuckwheat bran flour that was hydrated to 32% compared with 29–31% absorption. Cooked firmness of spaghetti...

Comparisons of β-Glucan Content of Barley and Oat

ABSTRACT The cholesterol-lowering effect of cereal grains has been associated with the soluble fiber component of dietary fiber. β-Glucan is the major soluble fiber component of barley (Hordeum vulgare L.) and oat (Avena sativa L.). Much research has been conducted to determine the β-glucan content of barley and oat genotypes from many different countries. However, genotypes of both crops always were grown in separate experiments, making direct comparisons between the two crops difficult. This study compares in the same experiment the β-glucan content of nine barley and 10 oat genotypes grown at two locations in each of two years (i.e., four environments) in North Dakota. Averaged across genotypes, total β-glucan content of barley and oat groat was similar. Soluble β-glucan content of oat groat was greater than barley, and oat groat had a greater ratio of soluble-to-total β-glucan than barley. The soluble β-glucan content and ratio of soluble to total β-glucan content of the “best” barley genotypes were l...

Soluble and Insoluble Dietary Fiber Content and Composition in Oat

ABSTRACT Six oat genotypes were grown in nursery yield trials during 1989-1992 at Lisbon, ND. Groats were analyzed for soluble and insoluble dietary fiber content and composition. Genotype-by-growing year interaction was not significant for soluble or insoluble dietary fiber. Soluble and insoluble dietary fiber differed with genotype (6.0–7.1% and 4.1– 4.9%, respectively) and with growing year (6.0–6.9% and 3.9–5.2%, respectively). The genotype-by-growing year interaction was significant for soluble β-glucan content but not for total neutral sugar or uronic acid content of the soluble dietary fiber. Genotypes did vary in total neutral sugar content but not in uronic acid content. The genotype-by-growing year interaction was not significant for total neutral sugar, β-glucan, uronic acid, or Klason lignin content of insoluble dietary fiber. Genotypes did vary in total neutral sugar, β-glucan, and Klason lignin content but not in uronic acid content of insoluble dietary fiber. The neutral sugar content of so...

Microbial Loads, Mycotoxins, and Quality of Durum Wheat from the 2001 Harvest of the Northern Plains Region of the United States

The 2001 durum wheat crop grown in the Northern Plains was surveyed for microbial loads, mycotoxins, and quality. Correlations among these factors were identified. Effects of cleaning, milling, and pasta processing on microbial loads and deoxynivalenol (DON) concentrations were determined. Aerobic plate counts (APCs), mold and yeast counts (MYCs), internal mold infection (IMI), and internal Fusarium infection (IFI) were lowest in grain samples from Montana and highest in grain from northeastern North Dakota. DON and 15-acetyldeoxynivalenol (15-ADON) were not detected in samples from Montana. Nivalenol was not detected in any samples. DON in North Dakota samples ranged from none detected to 23 micrograms/g. 15-ADON was detected in a few North Dakota samples, with a maximum of 0.8 microgram/g. DON positively correlated with APCs, MYCs, IFI, damaged kernels, total defects, U.S. grade number, and tombstone kernel content and negatively correlated with test weight, vitreous kernel content, and kernel weight. APCs, MYCs, and DON concentrations were lower in semolina than whole grain. Processing semolina into spaghetti did not change DON concentrations. APCs for spaghetti were reduced 2.2 to 4.1 logs from those for semolina, whereas MYCs were reduced 0.1 to 1.7 log. Some APCs in durum flour and semolina were higher than certain industry specifications would allow, although other factors were acceptable. However, microbial loads in the spaghetti were all within specifications found in the available literature.

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.

BACKGROUND Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone-treated flour with control flour on flour functionality and bread-making quality. RESULTS Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg(-1) for 4.5 min and bread made from flour blended with 100 g kg(-1) ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg(-1) . CONCLUSION Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg(-1) fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9-45 min) and higher blends (200-1000 g kg(-1) ) deteriorated quality of bread.

Durum Wheat Breeding

This chapter summarizes the scientific and technical knowledge for durum wheat breeding, giving some examples of the methods applied in national programs. Section 1 refers to the importance of durum wheat in the world. Sections 2 and 3 give technical details on genetic diversity and the choice of germplasm, while the main varietal groups are explained in Section 4. Information about the major breeding achievements, current goals of breeding and breeding methods and techniques are covered by Sections 5, 6 and 7 respectively. The integration of new biotechnologies, particularly marker assisted selection, into breeding programs is described on Section 8, while information about foundation seed production and intellectual property rights are given on Section 9.

Response of Kochia (Kochia scoparia) Inbreds to 2,4-D and Dicamba1

Auxin-type herbicides such as 2,4-D and dicamba are commonly used to control kochia in small grain production areas, but poor kochia control with these herbicides has been reported. Several auxinic herbicide-resistant kochia inbreds were evaluated for their response to 2,4-D or dicamba and to alternative herbicide treatments. Values of the dose of the herbicide causing 50% visible injury to test plants (I50) from week 1 to week 4 after treatment with 2,4-D were unchanged for six of the seven 2,4-D–resistant inbreds, indicating that these plants may recover to produce seeds. In contrast, the corresponding I50 values for dicamba decreased for five of the six dicamba-resistant inbreds, indicating that kochia was not recovering from the treatment. Postemergence treatments with atrazine, carfentrazone, fluroxypyr, bromoxynil plus MCPA, nicosulfuron plus dicamba, and nicosulfuron plus dicamba plus atrazine, all provided adequate to excellent control of resistant kochia inbreds. Alternative chemical control options are available for managing auxinic herbicide-resistance in kochia. Nomenclature: Atrazine; bromoxynil; carfentrazone; 2,4-D; dicamba; fluroxypyr; MCPA; nicosulfuron; kochia, Kochia scoparia (L.) Schrad. #3 KOCSC. Additional index words: Herbicide resistance. Abbreviations: ALS, acetolactate synthase (EC 4.1.3.18); dma, dimethylamine; I50, dose of the herbicide causing 50% visible injury to test plants; WAT, weeks after treatment.

Development and Evaluation of an Ozonated Water System for Antimicrobial Treatment of Durum Wheat

Ozonated water is reported to be effective in reducing the microbial load in foods such as fruits, vegetables, and grains. Ozonated water may be an effective alternative to chlorinated water in treating durum wheat before milling. Therefore, durum wheat was washed with ozonated water and analyzed for yeast and mold count (YMC) and aerobic plate count (APC). A system for producing and monitoring ozonated water was developed. The effect of water quality (tap, distilled, and ultra-pure), temperature (7, 15, and 25 degrees C), and pH (2, 4, and 6.5) was evaluated on the following: steady-state dissolved ozone concentration, ozone decay constant, half-life, mass transfer coefficient, equilibrium ozone concentration, and solubility ratio. The study of these parameters was important to attain a stable, high dissolved ozone concentration at the outset of washing and to have information for system improvement and scale-up. A 1% acetic acid solution (pH 2) at 15 degrees C resulted in high dissolved ozone concentration (21.8 mg/L) and long half-life (9.2 min). Subsequently, wheat was washed with 5 wash water types: distilled water, ozonated water (16.5 mg/L), chlorinated water (700 mg/L), acetic acid solution (1%), and acetic acid + ozonated water (1%, 20.5 mg/L). The treated samples were analyzed for YMC and APC. The acetic acid + ozonated water treatment was the most effective, with a reduction of 4.1 and 3.2 log(10) colony forming units/g in YMC and APC, respectively. Though ozonated water was not very effective alone, it was useful in combination with acetic acid.

Effects of Boiling, Refrigerating, and Microwave Heating on Cooked Quality and Stability of Lipids in Macaroni Containing Ground Flaxseed

ABSTRACT Research was conducted to determine the effects of boiling, refrigerating, and microwave heating on the cooked quality and stability of lipids in macaroni containing 15% (w/w) ground flaxseed. Boiling increased brightness but decreased redness and yellowness of macaroni containing ground flaxseed. Boiled macaroni and boiled-refrigerated-microwave heated (BRMH) macaroni had similar appearance. After boiling, cooking loss was lower and cooked firmness was greater for macaroni dried at ultra-high temperature (90°C) than at low temperature (40°C). Macaroni fortified with ground flaxseed had lower cooking loss than did nonfortified macaroni. Firmness was greatest with boiled, intermediate with boiled-refrigerated (BR), and least with BRMH macaroni. Cooking in boiling water reduced extractable lipid content of macaroni with flaxseed. Boiled-refrigerated and BRMH macaroni with flaxseed had similar extractable lipid contents and were lower than that for boiled macaroni with flaxseed. Free fatty acid cont...