Cereals durum wheat

G. Fabriani and C. Lintas, eds.. Durum Wheat, Chemisty and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1988. 

On ornamental plants CCC is appHed to a2aleas, geraniums, and hibiscus (Hibiscus sp] to make compact plants, and to poinsettias to reduce stem height and increase the red color of the bracts. A considerable amount of work has been carried out on cereals with CCC to reduce stem length and inhibit lodging. In Europe, the effect of CCC on shortening the culms of cereals is dependent upon the genotype. It has been demonstrated that the effect is as follows wheat > triticale > durum wheat > rye > oats > barley > corn = millet = rice (37). In barley, culms are initially inhibited but later the plant overcomes the inhibition (37). This has been attributed to poor assimilation, translocation, and rapid breakdown in wheat (38). 

Unprocessed cereals other than durum wheat, oats and maize Unprocessed cereals other than maize 1250 100... 

Cereal grains ready to eat and processed cereal products except durum wheat products, bread, cookies and fine pastries 500 50... 

Most of the applications of HPLC for protein analysis deal with the storage proteins in cereals (wheat, corn, rice, oat, barley) and beans (pea, soybeans). HPLC has proved useful for cultivar identihcation, protein separation, and characterization to detect adulterations (illegal addition of common wheat flour to durum wheat flour) [107]. Recently Losso et al. [146] have reported a rapid method for rice prolamin separation by perfusion chromatography on a RP POROS RH/2 column (UV detection at 230nm), sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), and molecular size determination by MALDl-MS. DuPont et al. [147] used a combination of RP-HPLC and SDS-PAGE to determine the composition of wheat flour proteins previously fractionated by sequential extraction. 

Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used by U.S. and Italian manufacturers for high quality pasta products such as macaroni and spaghetti In Africa and Latin America it is also used for a dish called couscous. Durum flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Brescia, M. A., Di Martino, G., Fares, C., Di Fonzo, N., Platani, C., Ghelli, S., Reniero, F., and Sacco, A. (2002b). Characterization of Italian durum wheat semolina by means of chemical analytical and spectroscopic determinations. Cereal Chem. 79, 238-242. 

Novaro, P., Colucci, F., Venora, G., and D Egidio, M.G. 2001. Image analysis of whole grains A non-invasive method to predict semolina yield in durum wheat. Cereal Chem. 78(3), 217-221. Odgaard, A. 1997. Three-dimensional methods for quantification of cancellous bone architecture. Bone 20, 315-328. 

Blendford, D. 1995. Colouring consumers perceptions. Food Ingredients Analysis Int. 17, 10-11. Borrelli, G.M., Troccoli, A., Di Fonzo, N., and Fares, C. 1999. Durum wheat lipoxygenase activity and other parameters that affect pasta color. Cereal Chem. 76, 335-340. 

Irvine, G.N. and Anderson, J.A. 1953. Variation in principal quality factors of durum wheats with a quality prediction test for wheat or semolina. Cereal Chem. 30, 334-342. 

Lempereur, L, Rouau, X., and Abecassis, J., Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions, J. Cereal Sci., 25, 103,... 

Tritosulfuron is selective in the following cereal crops wheat, rye, barley, triti-cale, oat, durum wheat and spelt. The application window of tritosulfuron in all winter and summer cereals ranges from vegetation start up to ES 39. Sold in maize as Tooler , it can be applied from ES 12 to ES 18. 

The first examples of the new herbicidal dass of sulfonylaminocarbonyl-triazolinones (SACTs) were reported in 1989 [1]. Following intensive chemical optimization two representatives were developed and commerdalized for selective weed control in cereals. In 2000, flucarbazone-sodium (1) was introduced in the Canadian market under the trade name Everest for the control of wild oats Avenafatua) and green foxtail Setaria viridis) in spring wheat Triticum aestivum) and durum wheat (Triticum durum) (Fig. 2.6.1). 

Ammar, K., A. J. Lukaszewski, and G. M. Banowetz. 1997. Effect of Glu-Dl (5+10) on gluten strength and polymeric protein composition in durum wheat. Cereal Foods World 42 610. 

Carotenoids and tocopherols belong to the minor components of the cereal lipid fraction. Wheat flour has a carotenoid content averaging 5.7 mg/kg. In durum wheats, which have a more intense yellow color, the carotenoids are 7.3 mg/kg of flour. 

Walsh, D.E., Youngs, V.L., GiUes, K.A. Inhibition of durum wheat lipoxygenase with L-ascorbic acid. Cereal Chem. 47, 119 (1970)... 

Symons, S.J., Van Schepdael, L., and Dexter, J.E. (2003) Measurement of hard vitreous kernels in durum wheat by machine vision. Cereal Chem., 80 (5), 511-517. 

Wheat is the only cereal that possesses functional gluten. The flour, upon hydration and the mechanical work of mixing, forms a cohesive and elastic dough suited for production of yeast-leavened breads, chemical-leavened bakery goods, and pasta (Pomeranz 1988, Kulp and Ponte 2000, Owens 2001). Hard wheats are preferred for production of yeast-leavened breads, whereas soft wheats are used in the manufacture of chemically-leavened products such as muffins, cookies, and cakes. Durum wheats are almost exclusively used for the manufacture of long and short pasta products (Fabriani and Lintas 1988). 

Wheat is the most diverse cereal in terms of food uses and the cereal that is used to produce the most commercial products. This is because wheat is the only cereal that has functional gluten and is commercially available in three contrasting classes with different end uses. The soft, hard, and durum wheats are popular worldwide, especially in industrialized countries. The first two types are generally milled into flour, whereas the last is made into semolina (Chapter 7). The main uses of these milled fractions are for the production of a wide array of yeast- and chemical-leavened products, and short and long pastas. The major food uses of different wheat flours and semolina are depicted in Figure 10.1. 

Fu, B.X., Assefaw, E.G., Sarkar, A.K., and Carson, G.R. 2006. Evaluation of durum wheat fine flour for alkaline noodle processing. Cereal Foods World 51(4) 178-183. 

FeiUet, R, and Dexter, J.E. 1996. Quality requirements of durum wheat for semolina milling and pasta production. Pages 95-131 in Pasta and Noodle Technology, J.E. Kruger, R.B. Matsuo, and J.W Dick (eds.). American Association of Cereal Chemists, St. Paul, MN. 

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