ex Schweinf. ): Origin, Cultivation and Potential Expansion in Sub-Saharan Africa. Wheat was one of the first cereals to be domesticated, originating in the fertile crescent around 7000 years ago. Solah, ... G.B. It is known for its unique quality charac-teristics, in particular high protein content and hard kernels that make it ideal for pasta, couscous, and bourghul manufacturing Triticum aestivum (common wheat or bread wheat) Etymology . The color and cooking quality of pasta from common wheat flour can be improved by adding proportional amounts of egg. Because of the lack of information on salinity effects on vegetative growth and seed yield of these two species, a two-year A considerable amount of pesticides are present in semolina. Wheat landraces are locally adapted diverse populations evolved through natural selection and are invaluable … 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. Wetland Status. A printed edition of this Special Issue is available at, Institut Sénégalais de Recherches Agricoles (ISRA), Saint-Louis 46024, Senegal, International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat 10000, Morocco, Italian Agency for Development Cooperation (AICS), Addis Ababa 1000, Ethiopia, Ethiopian Institute Agricultural Research (EIAR), Agricultural Research Center, Debre Zeit 1000, Ethiopia, Sveriges lantbruksuniversitet (SLU), Institutionen för Växtförädling (VF), 23053 Alnarp, Sweden, International Center for Agricultural Research in the Dry Areas (ICARDA), Amman 1118, Jordan. Development of primary and secondary triticales and examples of substitutional triticales, Muhammad Atif Randhawa, ... Muhammad Sameem Javed, in Wheat and Rice in Disease Prevention and Health, 2014. Triticum turgidum Durum Wheat Svevo (RefSeq Rel. is not only an important cereal crop for pasta making, but also a genetic resource for common wheat improvement. "Durum Wheat (Triticum durum Desf. Durum wheat flour produced from semolina mills is a lower-valued byproduct. 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. Aravind et al. Fenitrothion is less persistent than pirimiphos-methyl in wheat. durum wheat; Other Scientific Names. By continuing you agree to the use of cookies. Durum wheat, pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. Today, smallholder farmers still grow it on marginal lands … While … Durum wheat is very hard, which facilitates a high yield of semolina with minimal production of flour. Durum wheat, also called Durum, (species Triticum durum), hard wheat (q.v.) The development of a protein matrix during pasta cooking is important, as a cohesive pasta dough and product is desirable, one which does not split or break apart while being boiled in water (Feillet and Dexter, 1996). Consequently, attention is paid to check the quality of durum varieties in order to produce the desired semolina. Durum Wheat probably originated by natural mutation from Emmer wheat, which was the first wheat used by man. These crosses produce primary hexaploid (genomes AABBRR) and octoploid (genomes … Durum wheat (Triticum turgidum L. var. However, the residues level of pirimophos-methyl and fenitrothion reduced slowly, showing that during storage increased temperature did not influenced them. Durum wheat semolina is the only raw material permitted for pasta production by national laws in Italy, France, and Greece. Durum wheat is a hard wheat, and the semolina flour is a granular product composed of evenly sized endosperm particles. 1.0) Share this on: This page has been moved to here. 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. As a consequence, extrusion pressure is decreased, or, reciprocally, a lower amount of water is needed with xylanase addition to reach the extrusion pressure of the control. Copyright © 2021 Elsevier B.V. or its licensors or contributors. Durum wheat (Triticum durum) is the preferred raw material for making bulgur, due to its natural properties of yellow color, hardness, low-swelling (high-amylose) starch, and high protein content (> 13%), but bulgur can be made from hard wheat and soft wheat. In fact, durum wheat semolina is the only raw material permitted for pasta production by national laws in Italy, France, and Greece. Pasta processing includes the steps of mixing, extrusion, and drying. B/R indicates a translocation of B and R chromosomes. Special pasta is also produced by adding a great variety of other ingredients (i.e., fresh, frozen, or powdered eggs, powdered spinach, tomatoes, carrots and other vegetables, soy protein, wheat gluten, milk protein, vitamins, and minerals) to the two basic components, semolina (or flour) and water. K. Lorenz, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. Commercial semolina with fewer than 200 specks per dm2 is desirable, and gives pasta with a good esthetic appearance. Desf.) Eimear Gallagher, in Gluten-Free Cereal Products and Beverages, 2008. Perhaps the most important aspect of triticale breeding for the future, especially for hybrid production, is the use of doubled-haploid technology. All pastas incorporating bran scored significantly inferior in sensory evaluations of texture, flavor, and color. Dry heat-treated bran gave products only marginally firmer than the pastas substituted with raw bran. (1908) Triticum dicoccum Schübler (1818) Triticum durum Desf. Durum definition at Dictionary.com, a free online dictionary with pronunciation, synonyms and translation. The product preferred for premium pasta and couscous is uniformly sized semolina, free of bran. In the highlands of Ethiopia and the oases of the Sahara this crop has been cultivated for thousands of years. (See WHEAT | The Crop; Grain Structure of Wheat and Wheat-based Products.). urum wheat (Triticum durum. Sarkar, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. limited in durum wheat (Triticum durumDesf.). Tidiane Sall A, Chiari T, Legesse W, Seid-Ahmed K, Ortiz R, van Ginkel M, Bassi FM. Triticum durum cv. For remaining pesticide residues, the residual percent amount was found higher than malathion. Tidiane Sall, A.; Chiari, T.; Legesse, W.; Seid-Ahmed, K.; Ortiz, R.; van Ginkel, M.; Bassi, F.M. (2006) reported a significant in-crease in grain protein content and SDS-sedi-mentation test following sulphur fertilization, al- Furthermore, the variety release for Mauritania and Senegal is described to show how modern breeding methods could be used to deliver grain yields above 3 t ha, This is an open access article distributed under the, Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. Durum wheat ( Triticum durum) is the preferred raw material for making bulgur, due to its natural properties of yellow color, hardness, low-swelling (high-amylose) starch, and high protein content (> 13%), but bulgur can be made from hard wheat and soft wheat. The production of triticales is outlined in Table 1. In fact, the pasta, burghul and couscous industry currently purchase durum grain at prices 10 to 20% higher than that of bread wheat. durum) is approximately 10.45 Gb, and this subspecies is frequently used to provide nutrition via noodles and pasta making. Durum wheat is an important food crop in the world and an endemic species of sub-Saharan Africa (SSA). 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. Semolina quality requirements vary from country to country. Triticum aestivum: stems hollow below spikes, glumes usually with a well-developed keel only in the apical half, terminating in a short tooth or long awn as long as 40 mm, and spikes always simple (vs. T. turgidum, with stems solid for ca. Bulgur is a minimally processed whole grain wheat product and the final product is harder than pasta. In the samples of 4 months stored wheat spaghetti, the level of residues, e.g. Africa as a whole imports over €4 billion per year of durum grain to provide the raw material for its food industry. ), now widely cultivated as hard wheat, used for production of pasta, couscous etc. prepared durum pasta with 10% to 30% of bran substitution.84 Bran substitution resulted in increased cooking loss, decreased water absorption, firmness, and stickiness. 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. If the wheat is not properly cleaned, or the kernels are smudged and/or damaged by severe mildew, brown and black specks can appear in the semolina. producing a glutenous flour. The high protein, high amylose, and hardness of the bulgur, due to the boiling and drying process, all contribute to the high resistant starch and high satiety characteristics. Although the gluten quality and quantity of the durum semolina are the most important factors affecting cooking quality, starch and minor constituents such as soluble and insoluble pentosans, lipoproteins, various enzymes and products of enzyme interactions are also involved (Cubadda and Carcea, 2003). In sensory testing, all substituted pastas showed a profile distinctly different from the control, approaching but not as extreme as the results reported for a commercial whole meal pasta. The terms ‘wheat’ and ‘bread wheat’ will be used as general terms to refer to T. aestivum throughout this document. 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. (durum wheat) belongs to the tetraploid group and is characterized by “naked” grains incomparison with the “hulled” wheats where the glumes are hard, difficult to remove and remain attached to the grain. Lerner et al. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. Agro-industry; Ethiopia; oasis wheat; pasta wheat; Senegal River; value chain, Help us to further improve by taking part in this short 5 minute survey, Intersowing Cover Crops into Standing Soybean in the US Upper Midwest, Loci Controlling Adaptation to Heat Stress Occurring at the Reproductive Stage in Durum Wheat, Urea Addition Promotes the Metabolism and Utilization of Nitrogen in Cucumber. All-purpose flour: AP flour is a white flour containing only the endosperm of the wheat grain. durum) is the world’s second most grown wheat, after Common wheat. TABLE 20.8. The genome of tetraploid wheat (Triticum turgidum ssp. Please let us know what you think of our products and services. Durum is a tetraploid wheat with a genome of about 12 Gb, domesticated from wild emmer in the Fertile Crescent about 10,000 years ago. Look it up now! We use cookies to help provide and enhance our service and tailor content and ads. The lowest reduction of pirimophos-methyl residues was reported in semolina. 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 vitamin levels are much the same in both flour types as white flour is fortified. Durum or merely Triticum durum. Predominantly popular among the makers of Pasta and allied food industry, Durum wheat (Triticum turgidum ssp. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. 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Durum wheat is similar to bread wheat except that the grains are larger and harder, it has a lower gluten content. 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. The hydration level at the mixing and extrusion steps is much lower than in a bread-making process. Creatures » Cellular Organisms » Eukaryotes » Plants » Green Plants » Spermatophytes » Angiosperms » Monocots » Commelinids » Grasses » True Grasses » Wheat « Durum Wheat Triticum durum Desf. In wheat, phenolic compounds are mainly found in the form of insoluble-bound ferulic acid. Table 1. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form.