ARS | Publication request: DURUM FLOUR IN BREADMAKING.

Submitted to: Proceedings of the International Cereal Chemists Conference
Publication Type: Proceedings
Publication Acceptance Date: June 6, 1999
Publication Date: June 6, 1999
Citation: Hareland, G.A., Puhr, D.P., Joppa, L.R., Klindworth, D.L. 1999. Durum flour in breadmaking. In: Proceedings of the 17th International Conference Cereal Chemists Across the Continetns, Valencia, Spain. p. 163..

Interpretive Summary: Durum wheat is typically used for pasta products and has limited use in breadmaking because of its low baking quality. Unlike hard red spring wheat, durum cultivars lack the elastic gluten characteristics for producing light airy loaves of bread. But, durum is commonly used for baking specialty-type breads in small family operations in the Mediterranean area. Researchers found that by modifying the baking procedure, flour blends of 40% spring and 60% durum wheat had acceptable dough handling and bread characteristics that were similar to the characteristics of 100% spring wheat flour. Bread baked with 60% durum and 40% spring wheat flour exhibited greater shelf-life stability than bread baked with 100% spring wheat flour. Researches have modified durum by transferring glutenin genes from spring wheat. They reported that the breadmaking characteristics and dough mixing time and handling properties of these new translocation lines were superior to those obtained with other durum wheat. The present study was to evaluate selections of an advanced population of translocation lines for milling, breadmaking, and dough rheology properties.

Technical Abstract: Durum wheat is typically used for pasta products and has limited use in breadmaking because of its low baking quality. However, durum is commonly used for baking specialty-type breads in small family operations in the Mediterranean area. Hareland and Puhr (1998) indicated that the dough handling and bread characteristics of durum/spring wheat flour blends were similar to bread characteristics of spring wheat flour when the baking procedure was modified. Bread baked with 60% durum plus 40% spring wheat flour exhibited greater shelf-life stability than bread baked with 100% spring wheat flour. Unlike hexaploid wheat, tetraploid durum cultivars lack the elastic gluten characteristics for producing light airy loaves of bread. Joppa et al. (1998) transferred the GluD1 alleles 5 + 10 from Len hard red spring wheat to durum wheat by producing an early-generation population of 1AS/1DL-translocation lines. They reported that the breadmaking characteristics and dough mixing time and handling properties of the translocation lines were superior to those obtained with other durum wheat. The present study was to evaluate selections of an advanced population of translocation lines for milling, breadmaking, and dough rheology properties. Comparisons were made among mixogram, farinogram, alveogram, and extensigram characteristics.