Comparison of Gluten Strength, Mixing Properties, Baking Quality and Spaghetti Quality of Some Canadian Durum and Common Wheats

Abstract

The gluten strength, mixing properties, baking quality and spaghetti quality of twenty-two Canadian durum wheats were compared to those of thirty-eight Canadian common wheats. The durum wheats had generally weaker gluten, were poorer in baking quality and superior in spaghetti quality. The durum wheats possessed shorter bread dough farinograph mixing times. However, pasta dough farinograph mixing times were similar for both wheat classes. There was a positive linear relationship between gluten strength and baking quality for the complete range of gluten strengths in both wheat classes. In contrast, gluten of intermediate strength appeared to be best for good spaghetti cooking quality. Blending Canadian hard red spring wheat farina into Canadian durum wheat semolina was shown to have an adverse effect on spaghetti color and cooking quality.