The quality of Canadian Amber Durum wheat grades and the role of a pentosan‐rich fraction in macaroni dough quality

Abstract

AbstractApart from differences in constituents, such as ash, protein, gluten, yellow pigment, and farinograph curve characteristics of semolina milled from various grades of Canadian Amber Durum wheat, the importance of a pentosan‐rich fraction recovered during the washing of gluten is indicated. The pentosan content of the crude fraction ranged from 27·7 to 39·6% and appears to be associated with protein and polyglucosan. Its significance in determining dough quality and its relation to grade are discussed. The mixing time and the stability of macaroni doughs are increased when this fraction is added at levels of 2 to 3% to semolinas of the higher grades, No. 2 C.W. and No. 3 C.W. Semolinas from the higher grades contained relatively lower amounts of the crude fraction than the lower grades. Under similar conditions of gluten washing, semolinas of the Grades No. 2 C.W., No. 3 C.W., Extra No. 4 C.W., No. 4 C.W., No. 5 C.W., and No. 6 C.W. were found to contain 1·59, 1·69, 2·15, 2·25, 3·08, and 3·77%, respectively, of the pentosan‐rich fraction.