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Durum Wheat: Chemistry and Technology
Second Edition
Edited by Michael J. Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea
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SAVE $50 for a Limited Time! The most extensive and comprehensive reference on durum wheat chemistry and technology ever written—from the leading experts in the field.
Item No:
27656
©2012; 8.5" x 11" hardcover; 300 pages; 59 color illustrations; 41 black and white illustrations; 58 tables; 2 pounds; ISBN: 978-1-891127-65-6
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The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.
New and Revised Topics Include:
- Agronomy of durum wheat production
- Pasta made from non-traditional raw materials: technological and nutritional aspects
- Grain safety assurance, including impacts on durum wheat trading
- Origin and distribution of durum wheat genetic diversity in the world
- Genetics and breeding of durum wheat
- Insect and mite pests and diseases of durum wheat
- Kernel components of technological value
- Vitamins, minerals, and nutritional value of durum wheat
- Durum wheat milling
- Manufacture of pasta products
- Other traditional durum derived products
- Methods used to assess and predict quality of durum wheat, semolina, and pasta
- Grading factors impacting on durum wheat and processing quality
- Grain safety assurance including impacts on durum wheat trading
- Marketing perspectives in the durum wheat trade
Special Features:
- Detailed figures outlining the processes used to manufacture durum products
- International comparisons of HACCP experiences
- Table of uses for specific carbohydrates
- Descriptions of improved laboratory techniques
- Extensive bibliography
An Essential Reference For:
- Scientists and researchers in agriculture and plant biology
- Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers)
- Government regulators
- Food scientists and technologists developing products using durum wheat
- Plant breeders
- University lecturers in agricultural science and plant biology
- Professionals who market wheat
- Nutritionists and medical practitioners interested in the impacts of food ingredients on human health
- Students
- Scientific libraries and their patrons
About the Editors and Authors
Editors Sissons, Abecassis, Marchylo, and Carcea have extensive experience with durum wheat and its derived products from both a research and processing perspective, and three of the four are from the world’s main durum wheat producing and exporting countries (Canada, Italy, and France). The forty-six chapter authors all have extensive experience in durum wheat production as well, and represent an impressive cross-section of academia, research institutions, marketing organizations, private consultants and industry (including some of the largest durum processing companies).
From the Preface:
The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988. This new edition was totally restructured from the first edition. It contains new topics (agronomy, functional pasta, grain safety, biotechnology), much more detail and up-to-date research findings, and less emphasis on a country-by-country approach.
The present volume is a multiauthored work written by experts, including two authors from the first edition. The book starts with the origin and genetic diversity of durum wheat; its breeding approaches from different perspectives, including agronomic practices used to produce a durum crop; and major diseases and insect pests. These are followed by an analysis of grain composition, nutritional value, and new developments in celiac disease. Next is an extensive update from the first edition on durum wheat milling, pasta manufacture, and production of other durum wheat-derived products, together with a discussion of a new, functional-food pasta discipline.
Methods to measure and predict quality and the impact of grain-grading factors on durum are discussed. This is followed by a new section on grain safety assurance for durum wheat and its end products, concluding with a chapter on marketing perspectives in the durum wheat trade.
We wish to express our sincere thanks to AACC International, sponsor of this monograph; to the Tamworth Cereal Team for editing and ideas for the book cover; to the AACC International editorial staff for their technical assistance with the many details involved in the preparation of the book for publication; and to the following people who edited chapters of the book: Robin Gunning, Ian Batey, Stephen Simpfendorfer, Andrew Verrell, Todd Dick, and Ian Dundas.
Chapter 1. Origin and Distribution of Durum Wheat Genetic Diversity in the World
Alessandro Bozzini, Jacques David, and Vincenzo Natoli
Evolution and Classification of Wheats
A Common Ancestral Genome for Grasses
Polyploidization: A Common Evolutionary Feature in Triticeae
Classification of Wheats Within a Polyploid Series
Diploid Progenitors of Wild Polyploid Wheats
Domestication and Differentiation
Crop Cereal Emergence During the Neolithic Period
The Diploid Einkorn
Wild Tetraploids and Domestication
Dissemination of Cultivated Emmer and Landrace Differentiation
Rise of the Modern T. turgidum subsp. durum and Others with Free-Threshing Subspecies
Durum Wheat Evolution Under Modern Genetic Improvement
DNA Marker Analysis of Modern Wheats
Bread Wheat and Hexaploid Forms
Triticale
Sources of Genetic Diversity for Breeding
Role of Wild and Primitive Wheats
Genetic Variability in Traditional Durum Wheat Landraces
Genetic Variability in the Elite Germplasm
Chapter 2. Genetics and Breeding of Durum Wheat
John M. Clarke, Enzo Deambrogio, Raymond A. Hare, and Pierre Roumet
Overview of Breeding
Europe
North America
Australia
Other Programs
Breeding Objectives
Yield and Agronomic Traits
Resistance to Abiotic Stresses
Resistance to Diseases and Insects
End-Use and Nutritional Quality
Other Traits
Breeding Methodology
Conventional
Doubled Haploids
Genetic Diversity and New Traits
Marker-Assisted Selection
Genetic Progress
Grain Yield
End-Use Quality
Future Prospects
Chapter 3. Agronomy of Durum Wheat Production
Cynthia Ann Grant, Natale Di Fonzo, and Michele Pisante
Environment of Production Area
Cultivar Selection
Crop Rotation
Tillage System
Seeding Date
Seeding Rate
Weed Control
Disease Control
Control of Insect Pests
Irrigation
Nutrient Management
Nitrogen
Phosphorus
Potassium
Sulfur
Micronutrients
Precision Agriculture
Environmental Considerations
Conclusion
Chapter 4. Diseases of Durum Wheat
Myriam R. Fernandez and Ron E. Knox
Specific Diseases
Fusarium Head Blight
Leaf Spots
Rusts
Root and Crown/Foot Rot
Take-All
Kernel Discoloration
Loose Smut
Bunts
Ergot
Bacterial Black Chaff and Bacterial Leaf Streak
Viruses
Powdery Mildew
Pre- and Postharvest Infections and Disorders
Chemical Control of Diseases
Biological Control of Diseases
Micronutrients and Diseases
Marker-Assisted Selection
Challenges and Future Needs
Chapter 5. Insect and Mite Pests of Durum Wheat
Pasquale Trematerra and James Throne
Insect Pests
Internal Feeders
External Feeders
Mite Pests
Pest Management
Chapter 6. Kernel Components of Technological Value
Domenico Lafiandra, Stefania Masci, Mike Sissons, Emmie Dornez, Jan A. Delcour, Christophe M. Courtin, and Maria Fiorenza Caboni
Proteins
Protein Content
Kernel Proteins
Conclusions
Starch
Starch Structure and Composition
Durum Wheat Starch vs. Common Wheat Starch
Role of Starch in Influencing Dough and Pasta Quality
Changes in Starch During Pasta Processing
Starch Degradation in Pasta During Enzymic Digestion
Nonstarch Polysaccharides and Enzymes that Hydrolyze Them
Arabinoxylan
Arabinogalactan Peptide
-Glucan
Fructan
Cellulose
Heteromannan
Lignin
Durum Wheat Lipids
Distribution
Composition of Grain Lipids
Sterols
Alkylresorcinols
Polar Lipids
Tocochromanols
Carotenoids
Chapter 7. Vitamins, Minerals, and Nutritional Value of Durum Wheat
Cynthia Grant, Francesco Cubadda, Marina Carcea, Norberto E. Pogna, and Laura Gazza
Overview
Vitamin Content
Mineral Composition
Dietary Fiber
Other Nutritional Compounds in Durum Wheat
Effect of Processing and Cooking on Nutritive Value
Practices to Increase Nutritional Quality
Durum Wheat and Celiac Disease
Genetic, Biological, and Immunologic Aspects of CD
Prolamins as Immunostimulatory Agents in CD
Therapy for CD in Relation to Durum Wheat
Conclusions
Chapter 8. Durum Wheat Milling
Wolfgang Gruber and Ashok Sarkar
Overview
Durum Milling Process
Reception of Grain
Cleaning
Milling Machines
Grinding Stages in Durum Milling
Flow Sheet Technology for Durum Milling
Other Systems in the Mill
Handling of Finished Products
Blending and Storage of Semolina
Safety and Hygiene of Product
Product Analysis
Milling Quality Requirements for Other Durum-Wheat End Products
Durum Wheat Flour for Bread
Durum Wheat Flour for Yellow Alkaline Noodles
Durum Wheat Flour for Chapatti
Sheeted Products
Conclusion
Chapter 9. Manufacture of Pasta Products
Claudio M. Pollini, Francesco Pantò, Antonio Nespoli, Mike Sissons, and Joel Abecassis
Overview
Raw Materials for Pasta Production
Pasta-Dough Formation, Extrusion, and Shaping on an Industrial scale
Raw Material Dosing
Hydration and Mixing-Kneading
Extrusion and Shaping of Pasta
Physicochemical Changes During Pasta-Dough Formation and Extrusion and Implications for Pasta Quality
Pasta Drying Technology
Technological Principles of Pasta Drying
Moisture Transfer During Drying
Phase Transition and Checking
Long-Cut Pasta Dryer Design and Technology
Short-Cut Pasta Dryer Design and Technology
Impact of Drying Conditions on Pasta Characteristics
Physicochemical Changes During Pasta Drying and Implications for Pasta Quality
Effects of Drying Temperature on Starch and Protein Components
Conclusions
Chapter 10. Other Traditional Durum-Derived Products
Joel Abecassis, Bernard Cuq, Gaetano Boggini, and Hacène Namoune
Durum Wheat Products from Grains
Bulgur
Frekeh
Other Durum Grain Products
Semolina Agglomeration in the Form of Couscous
Couscous Attributes of Quality
Raw Materials for Couscous Production
Couscous Processing
Durum Wheat Products from Baking
Durum Wheat Bread
Diverse Durum Breads
Durum Pastry
Conclusions
Chapter 11. Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects
Emanuele Marconi and Maria Cristina Messia
Overview
Reasons for Using Nontraditional Raw Materials in Pasta Making
Improvement of Nutritional Properties
Use of Local Raw Materials
Production of Gluten-Free Pasta
Valorization of Cereal and Noncereal By-Products
Development of Tailor-Made and Functional Foods
Use, Recovery, or Valorization of Ancient, Obsolete, or Underutilized Wheats and Pseudocereals
Pasta Making: Formulations and Processing
Balanced Formulations
Modification of Traditional Processing Technologies or Adoption of Alternative Technologies
Conclusions
Chapter 12. Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta
Mike Sissons, Joël Abecassis, Brian Marchylo, and Raimondo Cubadda
Overview
Wheat Quality Methods
Test Weight
Weight per Thousand Kernels
Hard Vitreous Kernel Count
Moisture Content
Sprout Damage
Ash Content
Protein Content
Gluten Strength
Wheat Yellow Pigment Content
Semolina Milling Quality Assessment
Definitions and Influencing Factors
Methods for Assessing Durum Milling Quality
Pasta Quality Assessment
Pasta Quality Evaluation Tests
Laboratory Pasta-Making Tests
Instrumental Methods to Determine Pasta Cooking Quality Other Methods
Emerging Small-Scale, Rapid Quality-Prediction Methods
Biochemical Tests to Predict Gluten Quality
Glutenin-to-Gliadin Ratio and Percentage of Unextractable Polymeric Protein
Allelic Variation as an Indicator of Gluten Quality
Near-Infrared Spectroscopy Calibrations to Predict Quality from Grain or Wholemeal
Image Analysis to Assess Quality
Antibodies to Assess Quality
Nuclear Magnetic Resonance Imaging
Conclusion
Chapter 13. Grading Factors Impacting Durum Wheat Processing Quality
James E. Dexter and Maria Grazia D’egidio
Overview
Factors Affecting Edibility
Ergot
Fusarium Damage
Factors Affecting Processing
Test Weight
Dockage and Foreign Material
Protein Content
Wheat of Other Classes
Hard Vitreous Kernels
Frost Damage and Immaturity
Weathering and Mildew
Sprout Damage
Heat Damage
Smudge and Black Point
Shrunken and Broken Kernels
Insect Damage During Kernel Maturation
Conclusions
Chapter 14. Grain Safety Assurance, Including Impacts on Durum Wheat Trading
Thomas W. Nowicki, Randall M. Clear, Eugene J. Gawalko, and Michelangelo Pascale
Overview
Historical Perspective on Grain Safety Assurance
Major Food Safety Issues for Durum Wheat Marketing
Grain Safety Hazards
Major Issues
Key Factors and Trends
Increasing Awareness and Knowledge About Food Safety
Laboratory Capabilities for Trace-Level Measurement of Toxic Substances
Food Safety Regulations and Controls
Communication of Food Safety Incidents
Trade Irritations
Marketing Realities Concerning Food Safety
Types of Customer Demands
HACCP Programs
The Analytical Process
Measurement Error
Major Challenges
Basic Elements, Objectives, and Strategies of Grain Safety Assurance
Fundamentals
Grain Safety Assurance in Canada
Fate and Retention of Mycotoxins in Wheat upon Processing
Conclusions
Chapter 15. Marketing Perspectives in the Durum Wheat Trade
Roberto Ranieri, Graham Worden, María Laura Seghezzo, and Cindy Mills
Overview
Worldwide Marketing of Durum Wheat
Canada
Italy
The United States
France
Spain
Greece
Mexico
Australia
Argentina
Other Producers
Other Factors Influencing Marketing and Pricing
Conclusion
Index
3,5,6,7
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