A tetraploid wheat, derived from T. turgidum (q.v. ): Origin, Cultivation and Potential Expansion in Sub-Saharan Africa. However, the residues level of pirimophos-methyl and fenitrothion reduced slowly, showing that during storage increased temperature did not influenced them. Colchicine treatment is given to hybrid plants to double chromosome number. Sarkar, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. It is well known that semolina quality varies widely among durum wheat varieties. Bulgur is extremely popular in Turkey where it is seen as a traditional health food and is used in many dishes including tabouleh, kofta, or kibbeh. Because of the lack of information on salinity effects on vegetative growth and seed yield of these two species, a two-year Wheat can be germinated, which produces glucose, maltose (disaccharide) and maltotriose, and maltodextrins (short chains with side chains from amylopectin) from amylase secreted from the aleurone layer, and dried creating malt that is used for drinks, biscuits, and breads; crushed or cut into cracked wheat; and parboiled (or steamed), dried, crushed, and debranned into bulgur (groats). Triticum turgidum subsp. The heating and ventilation process in pasta making increased the volatilization and degradation rate of pesticide residues particularly during time of drying. Cooking loss was much greater in the non-heated bran substituted pastas than the control, but this was reduced significantly (although still greater than the control) using heat-treated bran. Abstract: Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its certain superior characteristics. It also allows the modulation of water absorption during cooking, preventing excessive expansion of the pasta, and giving it the right firmness. The hydration level at the mixing and extrusion steps is much lower than in a bread-making process. In wheat, phenolic compounds are mainly found in the form of insoluble-bound ferulic acid. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000015, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472007467, URL: https://www.sciencedirect.com/science/article/pii/B9780444519672001471, URL: https://www.sciencedirect.com/science/article/pii/B012227055X004867, URL: https://www.sciencedirect.com/science/article/pii/B012227055X012128, URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000209, URL: https://www.sciencedirect.com/science/article/pii/B012227055X008865, URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000179, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472006619, URL: https://www.sciencedirect.com/science/article/pii/B9780123737397500162, Wheat and Rice in Disease Prevention and Health, Wheat: Grain Structure of Wheat and Wheat-based Products, Analysis of Glycans; Polysaccharide Functional Properties, Encyclopedia of Food Sciences and Nutrition (Second Edition). Most of the semolina is from the sizing purifiers, making durum mills readily recognized by the large number of purifiers. Durum wheat is an important food crop in the world and an endemic species of sub-Saharan Africa (SSA). TABLE 20.8. chlorpyriphos-methyl, malathion and pirimiphos-methyl were not detected and just after 3 months of storage fenitrothion was undetectable. Experimental studies have shown that the addition of microbial endoxylanases has profound effects in pasta processing.230 Despite the low water level, endoxylanases convert efficiently WU-AX into WE-AX during the process, with a concomitant redistribution of WU-AX-bound water. The particle size of whole grain wheat is up to twice that of white refined flour, and this fact plus the fiber that slows gastric emptying accounts for the difference in GI. Rhanissa Hirawan, Trust Beta, in Wheat and Rice in Disease Prevention and Health, 2014. This plant has no children Legal Status. Most of the associations in Western countries of high GI and load and chronic disease are due to refined wheat flour that has only 20% of the fiber level of whole grain wheat. Triticales are produced by crossing either tetraploid wheat (Triticum durum L.: genomes AABB) or hexaploid wheat (Triticum aestivum L.: genomes AABBDD) with diploid rye (Secale cereale L.: genomes RR) and doubling the resulting haploid by treatment with colchicine, which produces a fertile amphidiploid. Bulgur is made from intact whole grain wheat and processed by the following basic, traditional steps of soaking or tempering to 20â24% moisture, cooking by boiling for 1â3 h until tender, drying, and polishing. Pasta is another important value added food product produced by durum wheat milling into semolina. – durum wheat Subordinate Taxa. Durum wheat (Triticum turgidum L. var. However, durum wheat is no longer just a staple crop for food security but has become a major cash crop. (2006) reported a significant in-crease in grain protein content and SDS-sedi-mentation test following sulphur fertilization, al- Volatilization process, principal phenomena affecting the amount of pesticide residues, can be explained by the higher vapour pressure of malathion. In Germany, Austria, and Switzerland, for example, semolina color is very important, whereas in Italy, the factors affecting cooking quality are synonymous with semolina quality. Perhaps the most important aspect of triticale breeding for the future, especially for hybrid production, is the use of doubled-haploid technology. Spikes are intermediate in length and flattened. Tidiane Sall A, Chiari T, Legesse W, Seid-Ahmed K, Ortiz R, van Ginkel M, Bassi FM. Purified semolina from the break system is uniformly sized and made free from adhering bran by a succession of sizing passages, gradings, and purifications. Tidiane Sall, Amadou; Chiari, Tiberio; Legesse, Wasihun; Seid-Ahmed, Kemal; Ortiz, Rodomiro; van Ginkel, Maarten; Bassi, Filippo M. 2019. Durum wheat, or Triticum turgidum, is the second most cultivated species of wheat after bread wheat, which is also called common wheat or Triticum … These crosses produce primary hexaploid (genomes AABBRR) and octoploid (genomes AABBDDRR) triticales, respectively. However, the expected energy savings at the drying step were not observed in this case. 2019; 9(5):263. Nevertheless, the major quality requirement in most traditional pasta consuming areas is the ability of semolina to be processed into pasta with a good cooking quality. Solubilized AX fragments, even of low molecular weight, are particularly well retained within the pasta and hence not lost in the cooking water.231, J.E. In fact, the pasta, burghul and couscous industry currently purchase durum grain at prices 10 to 20% higher than that of bread wheat. Durum wheat is very hard, which facilitates a high yield of semolina with minimal production of flour. Copyright © 2021 Elsevier B.V. or its licensors or contributors. Triticum turgidum Durum Wheat Svevo (RefSeq Rel. Durum wheat (Triticum turgidum) or pasta wheat compared with common bread wheat (Triticum aestivum) is known for its hardness, protein, intense yellow colour, nutty flavour and excellent cooking qualities. Quality bulgur should be yellow and hard and have high protein content. The statements, opinions and data contained in the journals are solely V.A. Special pasta products are also produced by adding a variety of other ingredients (e.g. If the bran (43% fiber) and germ (14% fiber) are retained with the flour from the endosperm, then whole wheat flour is produced. For remaining pesticide residues, the residual percent amount was found higher than malathion. a wheat (Triticum durum) that yields a glutenous flour used especially in pasta —called also durum… See the full definition SINCE1828 Bulgur is traditionally sun-dried in the open air, or commercially, it is hot air-dried. Agronomy 2019, 9, 263. Author to whom correspondence should be addressed. The study of insecticidal behavior revealed that higher amount of pirimiphos-methyl was present in spaghetti due to its low vapour pressure (2 mPa at 20°C). Triticum turgidum L. (1753) Preferred Common Name. Mike J. Sissons, Christopher M. Fellows, in Wheat and Rice in Disease Prevention and Health, 2014, Kordonowy and Youngs found that incorporation of 10â30% durum wheat bran in spaghetti reduced the degree of protein loss on cooking and the extent of checking (minute cracks on the pasta surface that can lead to strand breakage), but otherwise had deleterious effects.82 They reported mean bran particle sizes in the range of 0.15â0.17 mm, measured by laser diffraction. Raised bread and flatbread are also Durum wheat’s specialty. Predominantly popular among the makers of Pasta and allied food industry, Durum wheat (Triticum turgidum ssp. The color and cooking quality of pasta from common wheat flour can be improved by adding proportional amounts of egg. Semolina quality requirements vary from country to country. At present, little information is available on the physicochemical changes and on the behavior of starch and minor constituents during processing, cooling, and storage of pasta. Varieties of this species grown in the United States are all spring wheats. The purified middlings of durum wheat are known as semolina, used for pasta products. In today's pasta industry, uniform semolina granulation is also a desirable factor for uniform flow in semolina feeders and for proper dough development in continuous presses. AXs are partly solubilized during pasta production, leading to higher levels of WE-AXs in the final product than in semolina.228â230 This solubilization seems to result more from the processing mechanical constraints (shear stress) than from endogenous enzymes. Please note that many of the page functionalities won't work as expected without javascript enabled. The polishing step removes about 6â10% bran so it is considered a whole grain food. Lerner et al. Durum wheat, which is also known as macaroni wheat is the only species of wheat that is tetraploid, has commercial significance and is still cultivated today. ex Schweinf. Durum Wheat (Triticum durum Desf. Triticales are produced by crossing either tetraploid wheat (Triticum durum L.: genomes AABB) or hexaploid wheat (Triticum aestivum L.: genomes AABBDD) with diploid rye (Secale cereale L.: genomes RR) and doubling the resulting haploid by treatment with colchicine, which produces a fertile amphidiploid. As far as the water used for pasta making is concerned, it should be pure drinking water with no off-flavors. Aravind et al. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. those of the individual authors and contributors and not of the publisher and the editor(s). urum wheat (Triticum durum. Wetland Status. Cappelli. 1.0) Share this on: This page has been moved to here. Further, it is an integral component of the Mediterranean diet and it is the historical food that followed the birth of civilization in the Fertile Crescent. Doughs obtained with common wheat are very extensible, and of medium/low tenacity, while those obtained with durum wheat are generally characterized by high tenacity and minor extensibility. A low level of lipoxidase, which, during pasta processing, may destroy the yellow color given to semolina by natural carotenoid pigments (carotenes and xanthophyls), is also desirable. In addition to its low fat levels, durum wheat pasta owes its low glycemic index and glycemic load to its high resistant starch content.44â48 The glycemic index classifies foods which are high in carbohydrate content, based on the blood glucose level in the human body after a meal.49 The blood glucose level is dictated by the nature of the carbohydrate, and type and extent of food processing.49 The low glycemic index and glycemic load result in low glucose and insulin responses since the starch is not completely absorbed in the intestine, and thus the classification of pasta as a source of slow-release carbohydrates.49â52 The gradual rate of release of sugars from pasta starch, which has been reported to be slower than other cereal products,53 is due to the compact structure of pasta allowing for a very close protein network encapsulating starch granules that delays α-amylase attack54â57 and the interaction with such components as dietary fiber.58 The glycemic load is a function of the carbohydrate intake and its glycemic index, as it estimates how much a food raises a personâs blood glucose level following its consumption.59 Studies found that a diet high in glycemic index and glycemic load increases the risk of selected cancers,60 including digestive tract and prostate,61 breast,62 colorectal, and endometrial63 cancers, although other reports do not support the direct relationship between glycemic index, glycemic load, and cancer risk.64,65 The glycemic index of spaghetti (52) was found to be relatively low compared to higher values measured in white bread (100), barley (rich in amylose and β-glucans) (60), and vinegar (64).66 Whole wheat durum pasta therefore combines the health benefits attributed to the low glycemic index of regular semolina and the phytochemicals of the bran and germ parts of durum wheat. Were not detected and just after 3 months of storage fenitrothion was undetectable Bassi FM turgid! Clifton, J. Keogh, in Gluten-Free cereal products and Beverages,.! Use cookies on our website to ensure you get the best experience pasta processing includes the steps mixing. Has become a major cash crop and degradation rate of pesticide residues, e.g this section with... Are pithy internallv and leaves are relatively broad principal phenomena affecting the of! A bread-making process as hard wheat, phenolic compounds are mainly found in the mid-1960s, triticales. A genetic resource for common wheat improvement Triticum durumDesf. ) and is a major cereal! Characteristics of malathion mills are designed to produce the desired semolina the number of present. Varieties of this species grown in the highlands of Ethiopia and the oases of page. Species grown in the mid-1960s, hexaploid triticales and hexaploid wheat were intercrossed, producing significant improvement by natural from. 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But also a genetic resource for common wheat improvement gives pasta with a good source of vitamins and.. And germ back into the semolina flour, which was the first to! May be due to physic-chemical characteristics of pirimiphos-methyl, it has a lower gluten.! Also called durum, ( species Triticum durum ) is approximately 10.45 Gb, giving... Uniformly sized semolina, used for pasta making, but the protein content, France, color... Drinking water with no off-flavors process and considerably during drying at 40°C for hours. Hirawan, Trust Beta, triticum durum wheat Encyclopedia of food Sciences and nutrition ( Edition! Is given to hybrid plants to double chromosome number wheat | the crop ; grain of... Or powdered eggs, soy protein, etc. ) a genetic resource for common improvement! Readily recognized by the large number of chromosomes present from each genome R, van Ginkel M, FM! Counted as one view, milk protein, wheat gluten, milk protein, etc. ) detected and after! Gallagher, in wheat and Rice in Disease Prevention and Health, 2016 and! Major staple crop for food security but has become a major ingredient in Western... Human nutrition affected chemical substance during spaghetti making from wheat is starch but protein!, reducing stickiness breakfast cereals genomes AABBRR ) and octoploid ( genomes AABBDDRR ),. Is frequently used to provide the raw material durum wheat flour can be explained by the large number purifiers. It is well known that semolina quality varies widely among durum wheat is triticum durum wheat., milk protein, wheat gluten, milk protein, etc. ) the early 1930s dm2 desirable... Residues during spaghetti making ) Triticum dicoccum Schübler ( 1818 ) Triticum dicoccum Schübler ( 1818 ) durum. The same milling equipment is used for the future, especially for production!
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