Journal of Food Processing & Technology

How does manipulation of the glutenin composition of durum wheat impact pasta and bread making quality and starch digestibility?

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Mike Sissons, Jixun Luo1, Wei Zou, Denise Pleming, Francesco Sestili and Domenico Lafiandra

Tamworth Agricultural Institute, Australia
Wagga Wagga Agricultural Research Institute, Australia
University of Tuscia, Italy

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Durum wheat is typically used to produce pasta, while in some parts of the world, durum is also used to make bread but with inferior loaf volume and texture compared to common wheat bread. This study describes the effect on technological properties of pasta and bread made from durum wheat cultivar Svevo (S) and derived lines carrying translocated segments of chromosome 1D from bread wheat, containing the genes encoding the pair of high molecular weight glutenin subunits (HMW-GS) subunits 5+10 or 2+12. Svevo partial and full waxy (Swx) with and without the HMW-GS 5+10 were also evaluated. Data from two season is available. The semolina was used to make pasta or re-ground to flour to prepare loaves in various combinations with good quality baking flour. The S5+10 line dough properties were markedly different to Svevo having over-strong, stable dough, low wet gluten and elasticity whereas S2+12 also displayed stronger dough than Svevo. Pasta prepared from these lines showed lower cooked firmness than Svevo, but higher than Swx. There were no other significant differences in pasta cooking quality. Bread, loaf volume and loaf score was decreased as more baker�??s flour was replaced by durum flour but the decline varied with the genetic material and dosage. The best loaf was made using Svevo. The more recent results of the full set of lines will be described in addition to the influence of glutenin composition on starch digestion of the pasta. This work shows that it is possible to manipulate the processing properties of pasta and durum-bread wheat blends by altering the glutenin subunit composition and represents an efficient tool to finely manipulate gluten quality in durum wheat.

Biography :

Email: mike.sissons@dpi.nsw.gov.au