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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
J Food Process Technol 2016, 7:12 (Suppl)
How does manipulation of the glutenin composition of durum wheat impact pasta and bread making
quality and starch digestibility?
Mike Sissons1, Jixun Luo1, Wei Zou1, Denise Pleming2, Francesco Sestili3 and Domenico Lafiandra3
1Tamworth Agricultural Institute, Australia
2Wagga Wagga Agricultural Research Institute, Australia
3University of Tuscia, Italy
Durum wheat is typically used to produce pasta, while in some parts of the world, durum is also used to make bread but with
inferior loaf volume and texture compared to common wheat bread. This study describes the effect on technological properties
of pasta and bread made from durum wheat cultivar Svevo (S) and derived lines carrying translocated segments of chromosome 1D
from bread wheat, containing the genes encoding the pair of high molecular weight glutenin subunits (HMW-GS) subunits 5+10 or
2+12. Svevo partial and full waxy (Swx) with and without the HMW-GS 5+10 were also evaluated. Data from two season is available.
The semolina was used to make pasta or re-ground to flour to prepare loaves in various combinations with good quality baking flour.
The S5+10 line dough properties were markedly different to Svevo having over-strong, stable dough, low wet gluten and elasticity
whereas S2+12 also displayed stronger dough than Svevo. Pasta prepared from these lines showed lower cooked firmness than Svevo,
but higher than Swx. There were no other significant differences in pasta cooking quality. Bread, loaf volume and loaf score was
decreased as more baker’s flour was replaced by durum flour but the decline varied with the genetic material and dosage. The best
loaf was made using Svevo. The more recent results of the full set of lines will be described in addition to the influence of glutenin
composition on starch digestion of the pasta. This work shows that it is possible to manipulate the processing properties of pasta and
durum-bread wheat blends by altering the glutenin subunit composition and represents an efficient tool to finely manipulate gluten
quality in durum wheat.