|SIMEONE, M - University Of Tuscia|
|LAFIANDRA, D - University Of Tuscia|
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/13/2009
Publication Date: 11/19/2009
Citation: Morris, C.F., Engle, D.A., Bettge, A.D., Simeone, M.C., Lafiandra, D. 2009. Milling behavior of a soft durum wheat line. American Association of Cereal Chemists Meetings. Online.
Interpretive Summary: Summary not necessary for abstract-only submissions.
Technical Abstract: During the initial hybridization of two wild grasses to form the wheat species Triticum turgidum some 0.5 m years ago, the puroindoline genes from both wild species were eliminated, along with their inherent and mysterious ability to soften kernels. Consequently, all durum wheat varieties have very hard kernels. Humankind’s interaction with durum wheat is intricately interwoven with its very hard kernels. Durum milling produces primarily coarse semolina and flour. Through traditional cytological (non-GMO) means, we have rectified the accident of nature and restored the puroindoine genes to durum wheat–and with them, soft kernel texture. We describe our preliminary results on the milling behavior of soft durum. Grain was fromYuma, AZ; protein content 17.1%. Two samples were milled on a Miag Multomat pilot flour mill. The first milling was set up using standard soft wheat milling procedures. The grain was tempered to 14.5 % mc. First midd’s (M1) produced the lowest ash flour (0.41%) and 10.3% yield. The greatest quantity of flour was off the M2 (25.7% at 0.47% ash). A “straight-grade” flour (10 streams) was obtained at 74.9% yield and 0.58% ash. Dropping the last two streams (3.7% yield) dropped the ash down to 0.51%. The soft durum milled like a typical soft wheat. The second mill run had the objective of testing the premise that semolina could be obtained from soft durum. In this case, only the B1 rolls were used; the sifters were clothed 720 and145 um and overs were collected manually. The 720 overs were re-sifted on an 850 um sieve (no. 20), and the overs of the 145 on a 150 um sieve (no. 100) to conform more closely to the CFR definition of semolina. As a result, the calculated ‘semolina’ yield (without bran removal/purifying) was 47.4%, re-iterating from a single roll pass. The original bran (720 overs) was re-milled on B1; recovered products of 145-720 um yielded 25%, break flour 21%.