PROJECT OVERVIEW

Investigation of Durum Wheat Quality Factors Responsible for Fresh and Frozen Pasta Quality

ARDI Project:

Total Approved:

Date Approved:

#98-205

$91,500

April 16, 1999

The development of fresh and frozen pasta products represents an opportunity to increase local and export markets for durum wheat. These types of pasta products represent a fast growing segment of the food industry fuelled by consumer demands for "fresh" and convenient food products. It is also an opportunity to diversify the applications of durum wheat to products other than dried pasta. New varieties of durum wheat with extra strong gluten properties introduces the possibility that these varieties may provide the strength necessary for superior cooking quality in these types of pasta products.

The purpose of this research is to assess the effects of protein content, protein quality (gluten strength), semolina granulation, starch damage, cultivar and blending with different gluten strength levels on the quality of fresh and frozen pasta products. Dough rheological properties and cooked pasta quality will be evaluated. The effects of protein content, protein quality (gluten strength), semolina granulation and starch damage on the rheological properties of fresh pasta dough and the cooking quality of fresh and frozen pasta will be determined. The characteristics of durum wheat cultivars that result in fresh and frozen pasta products with superior cooking quality will also be identified.

The Western Grains Research Foundation from Saskatoon is a funding partner supporting this project.

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