Milling, Semolina and Pasta Characteristics of Desert Durum®
Varieties
|
ESTABLISHED
VARIETIES |
NEW VARIETY |
|
Cortez1
|
Duraking
|
Kofa
|
Kronos
|
Mohawk2
|
Ocotillo
|
Ria1
|
Westbred 881 |
Tacna2 |
|
'98
|
'99
|
'98
|
'99
|
'98
|
'99
|
'98
|
'99
|
'98
|
'99
|
'98
|
'98
|
'99
|
'98 |
'99
|
| WHEAT |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Protein |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dry (%)
|
15.1
|
15.1
|
16.1
|
15.7
|
15.9
|
14.7
|
15.1
|
15.2
|
14.4
|
15.4
|
15.7
|
15.7
|
15.7
|
15.6
|
16.5
|
|
As Is (%)
|
14.0
|
14.1
|
14.9
|
14.6
|
14.8
|
13.6
|
14.0
|
14.2
|
13.4
|
14.3
|
14.6
|
14.5
|
14.6
|
14.4 |
15.4
|
|
(12% mb)
|
13.3
|
13.3
|
14.2
|
13.8
|
14.0
|
12.9
|
13.3
|
13.4
|
12.7
|
13.6
|
13.8
|
13.8
|
13.8
|
13.7
|
14.5
|
|
Moisture (%)
|
7.6
|
6.8
|
7.3
|
6.7
|
7.2
|
7.2
|
7.6
|
6.3
|
6.7
|
7.4
|
7.1
|
7.5
|
7.2
|
7.6
|
6.4
|
|
1000 Kernel Weight (gr)
|
50.4
|
45.8
|
48.0
|
54.4
|
56.7
|
53.3
|
56.6
|
45.7
|
55.6
|
48.0
|
49.6
|
46.9
|
53.0 |
54.7 |
50.8 |
|
Kernel Size Distribution
|
|
Large (%)
|
92
|
88
|
87
|
94
|
95
|
96
|
95
|
87
|
93
|
88
|
92
|
87
|
95
|
96
|
93
|
|
Medium (%)
|
8
|
12
|
12
|
6
|
4
|
4
|
4
|
13
|
6
|
12
|
8
|
13
|
5
|
4
|
7
|
|
Small (%)
|
0
|
0
|
1
|
0
|
1
|
0
|
1
|
0
|
1
|
0
|
0
|
0
|
0
|
0
|
0
|
|
MILLING AND SEMOLINA
|
|
Total Extraction (%)
|
73.5
|
76.0
|
74.1
|
75.8
|
71.3
|
75.9
|
75.3
|
75.5
|
77.0
|
77.1
|
75.9
|
73.1
|
71.8
|
75.1 |
74.8
|
|
Semolina Extraction (%)
|
62.3
|
64.5
|
60.7
|
63.8
|
62.5
|
63.5
|
62.7
|
63.1
|
61.7
|
64.7
|
62.3
|
62.2
|
60.6
|
62.7
|
63.3
|
|
Wheat Ash (%)
|
1.90
|
1.61
|
1.72
|
1.67
|
1.71
|
1.70
|
1.85
|
1.67
|
1.56
|
1.59
|
1.76
|
1.89
|
1.68
|
1.73
|
1.79
|
|
Semolina Ash (%)
|
0.72
|
0.80
|
0.73
|
0.76
|
0.74
|
0.70
|
0.77
|
0.81
|
0.83
|
0.78
|
0.67
|
0.83
|
0.73
|
0.76
|
0.81
|
|
Protein (As-Is % mb)
|
11.8
|
12.0
|
12.6
|
12.8
|
12.7
|
11.9
|
11.9
|
11.8
|
11.5
|
12.5
|
12.6
|
12.2
|
11.9
|
12.4
|
13.4
|
|
Falling Number (sec)
|
556
|
927
|
568
|
1860
|
719
|
701
|
563
|
1252
|
544
|
1200
|
594
|
544
|
996
|
559
|
1225
|
|
Specks (no/10 sq. in.)
|
58.1
|
27.9
|
57.3
|
19.0
|
56.9
|
29.3
|
53.7
|
6.8
|
74.0
|
33.0
|
78.6
|
36.5
|
24.0
|
62.5
|
0
|
|
Wet Gluten (%)
|
31.3
|
32.0
|
34.4
|
33.3
|
33.9
|
31.9
|
31.7
|
32.4
|
33.2
|
34.3
|
34.6
|
32.1
|
29.4
|
34.8
|
28.7
|
|
Dry Gluten (%)
|
11.7
|
11.7
|
12.7
|
12.5
|
12.8
|
11.8
|
11.8
|
12.2
|
12.4
|
13.2
|
12.9
|
11.9
|
11.5
|
14.8
|
12.4
|
|
Alveograph
|
|
W
|
155.2
|
144.9
|
147.7
|
287.2
|
251.7
|
180.3
|
153.3
|
202.8
|
131.5
|
136.4
|
115.4
|
182.3
|
165.6
|
201.1
|
202.4
|
|
P/L
|
1.13
|
1.20
|
1.09
|
1.65
|
1.57
|
1.67
|
1.69
|
1.76
|
1.62
|
0.89
|
0.61
|
0.74
|
1.07
|
1.17
|
1.28
|
|
Color 'b' value
|
24.5
|
24.0
|
24.1
|
26.1
|
26.7
|
25.8
|
26.0
|
28.8
|
31.0
|
25.1
|
25.0
|
27.4
|
23.8
|
25.5
|
25.6
|
|
PASTA
|
|
Color3
|
|
Score
|
8.7
|
7.6
|
8.2
|
9.0
|
9.2
|
9.1
|
8.9
|
10.0
|
10.0
|
9.0
|
9.0
|
8.9
|
8.8
|
9.2
|
9.6
|
|
'b' value
|
39.7
|
37.4
|
38.7
|
43.0
|
42.0
|
42.0
|
41.6
|
46.8
|
45.7
|
39.9
|
40.8
|
39.5
|
39.1
|
41.1
|
42.5
|
|
Cooked Weight (g)
|
29.6
|
29.5
|
30.0
|
29.9
|
29.7
|
29.9
|
30.0
|
30.1
|
30.0
|
29.3
|
30.1
|
31.4
|
28.0
|
29.8
|
29.8
|
|
Cooking Loss (%)
|
7.5
|
7.3
|
7.9
|
6.7
|
6.5
|
7.7
|
7.4
|
7.0
|
8.7
|
7.2
|
8.1
|
7.4
|
6.8
|
7.8
|
6.8
|
|
Firmness (gcm)
|
7.0
|
6.6
|
6.6
|
7.5
|
8.2
|
6.7
|
7.0
|
7.6
|
6.5
|
7.0
|
7.0
|
7.4
|
7.1
|
7.4
|
7.6
|
1 1999
information not available. 2 Limited samples available for analysis; please
contact the California Wheat Commission for more information. 3 Pasta and
semolina color - Minolta Chromameter Model CR-200. Note: Data represents weighted means
calculated to characterize the entire crop of each variety. Weather, soils, and
cultural practices can influence the quality of all varieties between years and
of particular lots of any one variety. Wheat and semolina protein - Leco
Combustion Nitrogen Analyzer Model FP428.
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