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标题：Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Quality
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作者：Kun Wang ; Bin Xiao Fu
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：9
页码：1308-1323
DOI：10.3390/foods9091308
出版社：MDPI Publishing
摘要：Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To understand the abnormality, this study was conducted to investigate TW, thousand kernel weight (TKW) and kernel size distribution (KSD) in relation to durum milling potential, semolina composition and pasta quality. With reduction of kernel size, semolina and total milling yields decreased progressively, and kernels passing through no.6 slotted sieve had detrimental impact on milling. The overall relationship between TW and milling yields appeared to be genotype dependent. At similar TW, variety showed lower milling yields had greater proportion of smaller kernels. By account for the difference in KSD, greater relationships (R2 > 0.91, p < 0.001) were found for TKW and proportion of kernels passing No.6 slotted sieve with milling yields than TW (R2 = 0.75, p < 0.001). This infers potential use of small kernels (passing No.6 slotted sieve) as a new objective grading factor for rapid prediction of milling quality of CWAD. Although small kernels exhibited much higher yellow pigment than the larger ones, pasta made from small kernels was duller, redder and less yellow, likely due to the higher semolina ash and protein contents, which adversely affected pasta color.
关键词：durum wheat; milling quality; kernel size; kernel weight; test weight; semolina; pasta color; pasta texture durum wheat ; milling quality ; kernel size ; kernel weight ; test weight ; semolina ; pasta color ; pasta texture