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- Title
Protein Maps for Durum Wheat Precision Harvest and Pasta Production.
- Authors
Visioli, Giovanna; Lauro, Marta; Morari, Francesco; Longo, Matteo; Bresciani, Andrea; Pagani, Maria Ambrogina; Marti, Alessandra; Pasini, Gabriella
- Abstract
The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short supply chain. Based on the grain quality spatial distribution, two distinct areas with protein content lower or higher than 13% were delineated and harvested selectively. The rheological properties of semolina samples obtained from those areas were evaluated. Furthermore, dry pasta was produced and characterized for its cooking behaviour and sensory characteristics. Semolina was demonstrated to have rheological characteristics (i.e., gluten aggregation time and energy, as evaluated by GlutoPeak test) positively related to the protein content as well as the related pasta, showing better cooking quality. These results are driven by the high amounts of gluten proteins, as well as by the glutenin/gliadin ratio, which are indicators of the technological quality of semolina. Overall, the results indicate that segregation of the grain with >13% of protein at harvest led to the production of semolina with a higher gluten protein content and a higher glutenin/gliadin ratio and, hence, to the production of pasta with better cooking quality. Therefore, site-specific pasta could be a potential asset for a short supply chain, aiming at improving traceability, as well as environmental and economic sustainability.
- Subjects
WHEAT harvesting; DURUM wheat; GLUTELINS; PASTA; SEMOLINA; RHEOLOGY
- Publication
Plants (2223-7747), 2022, Vol 11, Issue 22, p3149
- ISSN
2223-7747
- Publication type
Article
- DOI
10.3390/plants11223149