Meeting Abstract
P-336
Evaluation of U.S. durum wheat quality with mixolab. F. Manthey (1), M. C. TULBEK (2), B. Sorenson (2). (1) Department of Plant Sciences, NDSU, Fargo, ND, USA; (2) Northern Crops Institute, Fargo, ND, USA.
Mixolab is a quality control device which can be used to determine the rheological, gelatinization and enzymatic properties of flour and semolina. The objective of this study is to evaluate the rheological and gelatinization properties of durum wheat grown in US with mixolab. Alamo, Ben, Belzer and Rubgy cultivars were used. Cultivars were held at 30, 45 and 60 C bowl temperatures and showed significant differences (P < 0.05) in terms of protein quality. Alamo gave the highest hydration (C1) and stability scores compared to Belzer and Ben, which showed similar results. Rugby gave the lowest C1 score and was significantly different (P < 0.05) than other cultivars. High temperature (45–60°C) mixing decreased C1 and C2 scores of all cultivars and C1, C2 and stability scores were significantly lower compared to 30 C tests. Gelatinization properties varied, however Ben gave the highest torque score (C3) slightly higher than Alamo, whereas Rugby was the lowest. Belzer gave the highest C5 score, whereas Rugby the lowest. Alamo and Ben showed similar C5 scores. Gelatinization properties were significantly altered by higher bowl temperatures, which showed higher torque scores (C3 and C5) for all cultivars. Final torque results (C5) were higher at 45 and 60 C bowl temperatures. The results showed variability due to protein quality and starch pasting properties, which indicated that mixolab could be used to determine U.S. durum wheat quality.