Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Quality

Abstract

Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To understand the abnormality, this study was conducted to investigate TW, thousand kernel weight (TKW) and kernel size distribution (KSD) in relation to durum milling potential, semolina composition and pasta quality. With reduction of kernel size, semolina and total milling yields decreased progressively, and kernels passing through no.6 slotted sieve had detrimental impact on milling. The overall relationship between TW and milling yields appeared to be genotype dependent. At similar TW, variety showed lower milling yields had greater proportion of smaller kernels. By account for the difference in KSD, greater relationships (R2 > 0.91, p R2 = 0.75, p < 0.001). This infers potential use of small kernels (passing No.6 slotted sieve) as a new objective grading factor for rapid prediction of milling quality of CWAD. Although small kernels exhibited much higher yellow pigment than the larger ones, pasta made from small kernels was duller, redder and less yellow, likely due to the higher semolina ash and protein contents, which adversely affected pasta color.

Keywords

• durum wheat
• milling quality
• kernel size
• kernel weight
• test weight
• semolina