frank manthey wheat quality – what does it entail? durum prospective department of plant sciences...

Frank Manthey

Wheat Quality – What Does It Entail?Durum Prospective

Department of Plant SciencesNorth Dakota State University, Fargo

frank.manthey@ndsu.edu

December 7, 2010

NDWC County Representatives Annual MeetingGrand Forks, ND

What type of quality does the U.S. domestic industry expect from our durum crop?

Domestic Durum/Pasta Industry

Durum millers want consistency.

Tend to like the characteristics of desert growndurum

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 over400 sec +)

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 protein 13.5% - semolina 12.5%.

Moderate dough properties(mixo score 5/gluten index 50+)

Pasta color score of 8.5

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 linesDesire: Vitreous kernel content of 85%+

Kernel protein 14% - semolina 13%.

Strong dough properties(mixo score 7-8/gluten index 80+)

Pasta color score of 8.5

What are the Trends in Domestic Pasta Industry?

1. 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

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.

2. 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.

Physical qualityCanned Pasta

Harsh treatment.

Semolina Semolina + VWG

Cross section Surface

Note space between branparticle and gluten matrix

Note aleurone cells onsurface

Semolina

Whole wheat

Some ingredients undergo very little change inphysical appearance during processing.

Size of these particles are apparent in finishedproduct

Semolina + Flaxseed flour (20%)

Dough development

Effect of gluten strength on Optimum cooking time

Semolina

Weak gluten

Moderate gluten

Strong gluten

9.4

10.0

10.5

7.9

8.3

8.1

8.7

9.2

9.4

None

Nontraditional Ingredient, 20%

9.3

9.8

9.7

Buckwheat Flax flourWheat bran

Yalla. 2004. MS thesis. NDSU

Effect of gluten strength on Cooked firmness, g cm

Semolina

Weak gluten

Moderate gluten

Strong gluten

4.7

6.1

6.8

3.8

5.3

6.0

4.4

5.1

5.6

None

Nontraditional Ingredient, 20%

4.5

5.7

6.5

Buckwheat Flax flourWheat bran

Yalla. 2004. MS thesis. NDSU

Change in Pasta Industry has driven change in Durum wheat quality.

Change in Kernel Quality Over Time

Early 1970’s is a significant point in time: Varieties had good resistance to rust

Durum Quality – Past, Present, Future

No discernable change in:Test Weight

% Vitreous kernel

Falling Number

Ash content

Change in Pasta Quality Over Time

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?

When there is a choice – Please select the variety with the best enduse qualities.

I do not knowThere seems to be a slowly evolving recognitionthat producers and end users depend on each other and that both need to make a profit.

Probably competition for crop acres will have theBiggest impact on economic opportunity for producer.

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.

2010Durum - Grade Distribution

1HAD54%

2HAD15%1-2 AD

6%

Other19%

3HAD6%

Quality of Grades.

ND 2HAD

ND 1HAD 80-89%

ND 1HAD 90%+

PROTComposite sample

MT 1HAD 90%+

TWT

61.8

61.3

60.5

61.8

61.9

PastaCOLORFN

CookingLOSS

CookedFIRM

MT 1HAD 80-89%

ND NW

MT NE

59.5

61.5

13.7

12.6

13.2

13.5

13.0

13.5

13.1

411

380

375

427

398

264

432

9.0

9.0

8.5

9.5

9.5

8.0

8.5

5.0

4.2

4.2

4.6

4.2

4.2

4.4

6.3

6.3

6.4

6.0

6.2

6.4

6.5

Occurrence of Cadmium in Northern Grown Durum.

ND-NC

7%

ND-NW

2009

ND-NE

70%MT

2008Region

ND-SW

2007

0%

14% 67%0%

39% 78%24%

0% 33%0%

15% 75%18%Range in Cd > 100 ppb = 100-224 ppb, as is

European Union- Maximum Permissible Concentration (EU-MPC) for wheat: 235 ppb, db 210 ppb @ 12% mb

Percent of Samples with Cd > 100 ppb, as is

Occurrence of DON in Northern Grown Durum:

Percent of Samples with DON > 0.5 ppm

ND-NC

ND-NW

ND-NE

MT

2008Region

ND-SW

2009

0%

0%

9%

44%

0%

0%

5%

38%

5% 0%

0%

2007

3%

27%

86%

0%

2010

0%

37%

56%

50%

8%

Occurrence of DON in Northern Grown Durum:

Percent of Samples with DON > 2.0 ppm

ND-NC

0%

ND-NW

ND-NE

MT

2008Region

ND-SW

2009

0%

0% 0%

0% 0%

0% 11%

0% 0%

0%

2007

0%

9%

33%

0%

2010

0%

3%

11%

0%

0%

ConclusionQuestions?