Gluten durum wheat

Di Cagno, R., De Angelis, M., Atfonsi, G., De Vincenzi, M., Silano, M., Vincentini, O., Gobbetti, M. 2005. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem 53 4393-4402. 

Values of the total Se and selenomethionine content of four wheat-based CRMs were obtained by GC-stable ID MS methods [78], The data obtained indicate that the four wheat samples (wheat gluten, durum wheat, hard red spring wheat, and soft winter wheat), though having a 30-fold range in total Se content, all have about 45 percent of their total Se values in the form of selenomethionine. Additional experiments were required to verify that all selenomethionine in the wheat samples was accounted for [78]. 

Durum wheats, in contrast to bread wheats, form the basis of the pasta industry. Here a different "quality" of the gluten proteins is important. The gluten must have an appropriate ratio of gliadin and glutenin (of appropriate type) for satisfactory flour properties during extrusion (as in spaghetti manufacture) and for the "al dente" bite after cooking. 

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. 

P. Tosi, A. Giovangrossi, R. D Ovidio, F. Bekes, O. Larroque, J. Napier, and P. Shewry, Modification of the low molecular weight (LMW) glutenin composition of transgenic durum wheat effects on glutenin polymer size and gluten functionality. Mol. Breed. 16(2), 113-126 (2005). 

It is noteworthy that the production of good pasta (that which holds together in boiling water) requires hard wheats with a high gluten content. The Italians obtained most of their wheat from the U.S.S.R. until the Crimean War (1854-1856) cut off their supplies. Shortly thereafter, hard wheats were produced in Canada and the United States. Hence, North America soon became the major source of durum wheat for the pasta industry around the world. However, there was not much production of macaroni or spaghetti in the United States until World War 1 cut off the supply from Italy. 

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. 

The proteins that are of most interest in baking are the proteins from wheat. The wheat that is normally used is Triticum aestivum not Triticum durum which is used to make pasta. The distinguishing property of wheat proteins is that some of them can develop into the viscoelastic mass known as gluten. The only other grain that has... 

The biochemistry and taxonomy of cereals is relevant to their potential differential toxicity. The proteins in the cereal grains known as "gluten activate celiac disease. Gluten is a complex mixture of hundreds of related but distinct proteins. The grains considered capable of producing adverse effects in individuals with celiac disease include different species of wheat (e.g., durum, spelt, kamut), barley, rye, and their cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye) (Ciclitira et ah, 2005 Cornell et ah, 2002 Dewar et ah, 2006 Howdle, 2006 Koning, 2008 Lester, 2008 Moron et ah, 2008 Thompson, 2000, 2001 Troncone et al., 2008a Vader et ah, 2003 Wieser and Koehler, 2008). 

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