Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities

摘要

This research was conducted to determine if genotypes selected for their superior traditional semolina pasta quality would also make the best whole wheat pasta. Results from 19 durum wheat cultivars and 17 breeding lines grown at 19 different environments in North Dakota showed that physical and cooking qualities varied differently for whole wheat and traditional spaghettis, respectively. Ward's clustering segregated the 36 genotypes into five groups based on whole wheat spaghetti quality. Groups 1 and 2 (21 genotypes) produced good to high-quality whole wheat pasta that displayed high mean values for cooked firmness (4.3 and 4.1 g.cm), mechanical strength (31.3 and 31.0 g), and color (brightness, 34.92 and 34.54), respectively. Groups 4 and 5 produced poor quality whole wheat pasta that had low cooked firmness (both 3.5 g.cm) and high cooking loss (10.1 and 10.4%). Grain protein content (>= 13.9%) was found with high quality of whole wheat spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities, respectively, of whole wheat and traditional spaghettis, and 12 other genotypes produced good traditional spaghetti but produced poor quality whole wheat spaghetti. These data indicate the need to select genotypes specifically for their whole wheat pasta quality.