Durum wheat (Triticum turgidum L. var. Bulgur was referred to as âarisahâ in the Old Testament. Tidiane Sall, A.; Chiari, T.; Legesse, W.; Seid-Ahmed, K.; Ortiz, R.; van Ginkel, M.; Bassi, F.M. Wheat landraces are locally adapted diverse populations evolved through natural selection and are invaluable … K. Lorenz, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. In the highlands of Ethiopia and the oases of the Sahara this crop has been cultivated for thousands of years. Wheat is a major ingredient in major Western foods as bread, biscuits, pies, cakes, cookies, and breakfast cereals. Raw wheat can be ground into white flour or, using hard durum wheat only, can be ground into a coarse yellow semolina that is used to make pasta, breakfast cereals, puddings, and couscous. durum) is approximately 10.45 Gb, and this subspecies is frequently used to provide nutrition via noodles and pasta making. Durum wheat flour produced from semolina mills is a lower-valued byproduct. Triticum durumDesf. Triticum turgidum L. (1753) Preferred Common Name. Intercrossing primary triticales within their own ploidy levels was practised from the 1930s until the 1950s and resulted in improvements in plant type, but yields and stabilities of the best lines remained significantly below those of wheat. Triticales are produced by crossing either tetraploid wheat (Triticum durum L.: genomes AABB) or hexaploid wheat (Triticum aestivum L.: genomes AABBDD) with diploid rye (Secale cereale L.: genomes RR) and doubling the resulting haploid by treatment with colchicine, which produces a fertile amphidiploid. However, the transfer ratio of fenitrothion pesticide residues during spaghetti making from wheat is higher than pirimiphos-methyl. Please note that many of the page functionalities won't work as expected without javascript enabled. 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. those of the individual authors and contributors and not of the publisher and the editor(s). We use cookies to help provide and enhance our service and tailor content and ads. Abstract: Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its certain superior characteristics. (1908) Triticum dicoccum Schübler (1818) Triticum durum Desf. The lowest reduction of pirimophos-methyl residues was reported in semolina. In the samples of 4 months stored wheat spaghetti, the level of residues, e.g. ), now widely cultivated as hard wheat, used for production of pasta, couscous etc. 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. In wheat, phenolic compounds are mainly found in the form of insoluble-bound ferulic acid. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000015, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472007467, URL: https://www.sciencedirect.com/science/article/pii/B9780444519672001471, URL: https://www.sciencedirect.com/science/article/pii/B012227055X004867, URL: https://www.sciencedirect.com/science/article/pii/B012227055X012128, URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000209, URL: https://www.sciencedirect.com/science/article/pii/B012227055X008865, URL: https://www.sciencedirect.com/science/article/pii/B9780124017160000179, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472006619, URL: https://www.sciencedirect.com/science/article/pii/B9780123737397500162, Wheat and Rice in Disease Prevention and Health, Wheat: Grain Structure of Wheat and Wheat-based Products, Analysis of Glycans; Polysaccharide Functional Properties, Encyclopedia of Food Sciences and Nutrition (Second Edition). a wheat (Triticum durum) that yields a glutenous flour used especially in pasta —called also durum… See the full definition SINCE1828 Triticum dicoccoides Körn. The production of triticales is outlined in Table 1. 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. Common soft wheat flour is less pigmented, translucent, and flinty than durum wheat semolina, and gives a gluten with an elastic strength suitable for making bread, but not for manufacturing a superior pasta product. 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. 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. Bread made with 100% whole wheat flour has a GI of about 50, while bread made with white wheat flour has a GI of about 70. It is well known that semolina quality varies widely among durum wheat varieties. Commercial semolina with fewer than 200 specks per dm2 is desirable, and gives pasta with a good esthetic appearance. A low level of lipoxidase, which, during pasta processing, may destroy the yellow color given to semolina by natural carotenoid pigments (carotenes and xanthophyls), is also desirable. 1.0) Share this on: This page has been moved to here. ): Origin, Cultivation and Potential Expansion in Sub-Saharan Africa. Durum wheat was first produced in Australia in the early 1930s. While … 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 However, the manufacture of pasta with flour or blends of flour and semolina is also mentioned. 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. It also allows the modulation of water absorption during cooking, preventing excessive expansion of the pasta, and giving it the right firmness. Triticum durum cv. Solubilized AX fragments, even of low molecular weight, are particularly well retained within the pasta and hence not lost in the cooking water.231, J.E. 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. Special pasta products are also produced by adding a variety of other ingredients (e.g. It is important to investigate the amount of some chemical residues like organophosphates to the consumers through food chain and particularly in the grains.103 In semolina and spaghetti, pesticides residue levels were investigated during processing of stored wheat at different time periods. The polishing step removes about 6â10% bran so it is considered a whole grain food. This plant has no children Legal Status. A considerable amount of pesticides are present in semolina. In the 1980s, crossing of octoploid triticales with hexaploid triticales, which allows substitution of D-genome chromosomes and chromosome segments from wheat for those of the A and B genomes, became the main approach to triticale germ plasm expansion. Agronomy 2019, 9, 263. Volatilization process, principal phenomena affecting the amount of pesticide residues, can be explained by the higher vapour pressure of malathion. By continuing you agree to the use of cookies. The cultivar Senatore Cappelli (know as Cappelli) is an historical durum wheat genotype selected from a North African landrace by N. Strampelli and registered in 1915. As far as the water used for pasta making is concerned, it should be pure drinking water with no off-flavors. chlorpyriphos-methyl, malathion and pirimiphos-methyl were not detected and just after 3 months of storage fenitrothion was undetectable. Husn., also known as durum or pasta wheat. The statements, opinions and data contained in the journal, © 1996-2021 MDPI (Basel, Switzerland) unless otherwise stated. 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. A tetraploid wheat, derived from T. turgidum (q.v. (2006) reported a significant in-crease in grain protein content and SDS-sedi-mentation test following sulphur fertilization, al- See further details. Sometimes, the use of endoxylanases provoked checking problems on the end-product. Predominantly popular among the makers of Pasta and allied food industry, Durum wheat (Triticum turgidum ssp. This difference may be due to their methods of application and physic-chemical characteristics. Durum wheat is an important food crop in the world and an endemic species of sub-Saharan Africa (SSA). 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. Varieties of this species grown in the United States are all spring wheats. In the highlands of Ethiopia and the oases of the Sahara this crop has been cultivated for thousands of years. According to the existing literature, gluten quality and quantity are the most important factors affecting cooking quality, but starch and minor constituents such as soluble and insoluble pentosans, lipids, lipoproteins, various enzymes, and products of enzyme reactions could also be involved. Mike J. Sissons, Christopher M. Fellows, in Wheat and Rice in Disease Prevention and Health, 2014, Kordonowy and Youngs found that incorporation of 10â30% durum wheat bran in spaghetti reduced the degree of protein loss on cooking and the extent of checking (minute cracks on the pasta surface that can lead to strand breakage), but otherwise had deleterious effects.82 They reported mean bran particle sizes in the range of 0.15â0.17 mm, measured by laser diffraction. Other more scientific names used for durum are Triticum turgidum subsp. Fenitrothion is less persistent than pirimiphos-methyl in wheat. V.A. A good gluten tenacity permits to keep starch granules inside the pasta structure, reducing stickiness. Today, smallholder farmers still grow it on marginal lands … Quality bulgur should be yellow and hard and have high protein content. Dough development time increased steadily with degree of bran addition, firmness decreased, cooking loss increased, and the weight of the cooked pasta decreased. Durum wheat, Triticum durum Desf. Higher amount of residues were expected when pesticides are directly applied on grains.112 The carried over residues of chlorpyrifos-methyl from wheat to semolina and spaghetti were less than pirimiphos-methyl residues. Find support for a specific problem on the support section of our website. Solah, ... G.B. 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. Creatures » Cellular Organisms » Eukaryotes » Plants » Green Plants » Spermatophytes » Angiosperms » Monocots » Commelinids » Grasses » True Grasses » Wheat « Durum Wheat Triticum durum Desf. However, flours milled from common hard wheats with strong gluten, a high protein content, and superior rheological characteristics are acceptable for producing pasta. durum (Desf.) You seem to have javascript disabled. The genome of tetraploid wheat (Triticum turgidum ssp. 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. "Durum Wheat (Triticum durum Desf. 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. Africa as a whole imports over €4 billion per year of durum grain to provide the raw material for its food industry. At present, little information is available on the physicochemical changes and on the behavior of starch and minor constituents during processing, cooling, and storage of pasta. Pasta processing includes the steps of mixing, extrusion, and drying. Whole wheat durum pasta is made by incorporating the pulverized bran and germ back into the semolina. (1798) International Common Names. However, the expected energy savings at the drying step were not observed in this case. Tidiane Sall, Amadou; Chiari, Tiberio; Legesse, Wasihun; Seid-Ahmed, Kemal; Ortiz, Rodomiro; van Ginkel, Maarten; Bassi, Filippo M. 2019. Durum wheat pasta made from regular refined semolina is commonly available as a good source of complex carbohydrates. After storage of 2 months, residue levels of chlorpyrifos-methyl and malathion in semolina significantly decreased with the same dissipation rate of insecticides as in the stored wheat which can be attributed to the temperature fluctuation. Durum wheat is very hard, which facilitates a high yield of semolina with minimal production of flour. Keogh, in Encyclopedia of food and Health, 2016 endoxylanase addition seems to lie rather the! 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