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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #100958
Title: DURUM FLOUR IN BREADMAKING.

Author
item Hareland, Gary
item Puhr, Dehdra
item JOPPA, LEONARD - RETIRED ARS FARGO, ND
item Klindworth, Daryl

Submitted to: Proceedings of the International Cereal Chemists Conference
Publication Type: Proceedings
Publication Acceptance Date: 4/15/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

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 varieties 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 rheological properties. Comparisons were made among mixograph, farinograph, alveograph, and extensigraph characteristics.