Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat.

Kun Wang,Bin Xiao Fu,Jerry Suchy,Yuming Chen,Dale Taylor

doi:10.3390/foods10122992

Abstract

This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 Canadian durum variety registration trial, were segregated into large (LK), medium (MK), and small-sized kernels (SK). In general, the kernel size greatly affected the durum wheat milling performance. Within a given size fraction, a strong impact of genotype was shown on the test weight of SK and the milling yields of MK and LK. Particularly, the MK fraction, segregated from the genotypes with superior milling quality, had a higher semolina yield than LK from the genotypes of inferior milling quality, inferring the importance of intrinsic physicochemical properties of durum kernels in affecting milling quality. SK exhibited inferior milling quality regardless of the genotypes selected. A strong impact of genotype was shown for the total yellow pigment (TYP) content and yellowness of semolina, while the kernel size had a significant impact on the brightness and redness of the semolina and pasta. Despite SK possessing much higher TYP, the semolina and pasta prepared from SK were lower in brightness and yellowness but with elevated redness.

Highlights

Durum wheat physical properties are very important in determining its commercial value
To understand the impact of kernel size, genotype, and their interactions on major durum wheat quality parameters, seven durum genotypes with variation in milling and color related quality attributes were segregated into three kernel size fractions using a Carter dockage tester
Significant impact was found for kernel size, genotype, and their interactions on all wheat quality parameters examined (p < 0.001)

Summary

Introduction

Durum wheat physical properties are very important in determining its commercial value. Strong associations have been reported between kernel physical characteristics and durum wheat milling performance, semolina composition, and pasta processing quality [1,2,3,4,5,6]. Emphasis has been on unveiling the relationship between test weight (TWT) to durum wheat milling potential by evaluating samples with a wide range of TWT, protein content, and kernel size distribution (KSD) [3,4,5]. Recent study in our laboratory has shown that kernel size is more effective than TWT in predicting the milling performance of durum wheat by assessing Canadian durum samples with a wide range of TWT and KSD [5]. With the decrease of kernel size from large to medium, the semolina and total milling yields of durum wheat reduced gradually. Compared with large-sized kernels, the small-sized kernels had a much lower flour yield because of the lower proportion of starchy endosperm to bran

Objectives

Methods

Results