1. Frank Manthey Wheat Quality – What Does It Entail? Durum Prospective Department of Plant Sciences North Dakota State University, Fargo frank.manthey@ndsu.edu December 7, 2010 NDWC County Representatives Annual Meeting Grand Forks, ND

2. What type of quality does the U.S. domestic industry expect from our durum crop?

3. Domestic Durum/Pasta Industry Durum millers want consistency. Tend to like the characteristics of desert grown durum Desire: Test weight 60 lb/bu + High % vitreous kernel content: 90%+ High % large kernels High kernel weight: 1000 kwt 40 g + High Falling number (little advantage over 400 sec +)

4. Trends in Domestic Pasta Industry Traditional 100% semolina dry pasta is still the predominant pasta product For domestic – home market. Desire: Vitreous kernel content – 85%+ Kernel protein 13.5% - semolina 12.5%. Moderate dough properties (mixo score 5/gluten index 50+) Pasta color score of 8.5

5. Trends in Domestic Pasta Industry Traditional 100% semolina dry pasta For food service. Challenges in maintaining cooked firmness with abusive cooking and with steam tables in buffet lines Desire: Vitreous kernel content of 85%+ Kernel protein 14% - semolina 13%. Strong dough properties (mixo score 7-8/gluten index 80+) Pasta color score of 8.5

6. What are the Trends in Domestic Pasta Industry? 1.Quick cooking meals – canned, parboiled, pre cooked, fresh, refrigerated, frozen microwaved pasta meals. 2. Whole wheat, high fiber, and whole grain pasta 3. Gluten free pasta

7. Trends in Domestic Pasta Industry Challenges of these ‘new’ pasta products are: 1. Maintain adequate physical strength as dry product and when cooking – disintegrate when cooked. 2.Maintain acceptable cooked firmness when packaged as a fresh or frozen product. These products require durum wheat with high protein content and very strong gluten/dough properties.

8. Physical quality Canned Pasta Harsh treatment. SemolinaSemolina + VWG

9. Cross sectionSurface Note space between bran particle and gluten matrix Note aleurone cells on surface Semolina Whole wheat Some ingredients undergo very little change in physical appearance during processing. Size of these particles are apparent in finished product Semolina + Flaxseed flour (20%) Dough development

10. Effect of gluten strength on Optimum cooking time Semolina Weak gluten Moderate gluten Strong gluten 9.4 10.0 10.5 7.9 8.3 8.1 8.7 9.2 9.4 None Nontraditional Ingredient, 20% 9.3 9.8 9.7 BuckwheatFlax flour Wheat bran Yalla. 2004. MS thesis. NDSU

11. Effect of gluten strength on Cooked firmness, g cm Semolina Weak gluten Moderate gluten Strong gluten 4.7 6.1 6.8 3.8 5.3 6.0 4.4 5.1 5.6 None Nontraditional Ingredient, 20% 4.5 5.7 6.5 BuckwheatFlax flour Wheat bran Yalla. 2004. MS thesis. NDSU

12. Change in Pasta Industry has driven change in Durum wheat quality.

13. Change in Kernel Quality Over Time Early 1970’s is a significant point in time: Varieties had good resistance to rust

14. Durum Quality – Past, Present, Future No discernable change in: Test Weight % Vitreous kernel Falling Number Ash content

15. Change in Pasta Quality Over Time

16. What does this change in demand for quality mean for our wheat producers, and what steps can they take to help take advantage of the opportunities?

17. When there is a choice – Please select the variety with the best enduse qualities. I do not know There seems to be a slowly evolving recognition that producers and end users depend on each other and that both need to make a profit. Probably competition for crop acres will have the Biggest impact on economic opportunity for producer.

18. Durum Crop Quality Survey Results A little bit of everything First 70% of crop had good quality. Last portion harvested had poor quality due to cool wet growing conditions.

19. 2010 Durum - Grade Distribution 1HAD 54% 2HAD 15% 1-2 AD 6% Other 19% 3HAD 6%

20. Quality of Grades. ND 2HAD ND 1HAD 80-89% ND 1HAD 90%+ PROT Composite sample MT 1HAD 90%+ TWT 61.8 61.3 60.5 61.8 61.9 Pasta COLOR FN Cooking LOSS Cooked FIRM MT 1HAD 80-89% ND NW MT NE 59.5 61.5 13.7 12.6 13.2 13.5 13.0 13.5 13.1 411 380 375 427 398 264 432 9.0 8.5 9.5 8.0 8.5 5.0 4.2 4.6 4.2 4.4 6.3 6.4 6.0 6.2 6.4 6.5

21. Occurrence of Cadmium in Northern Grown Durum. ND-NC 7% ND-NW 2009 ND-NE 70%MT 2008Region ND-SW 2007 0% 14%67%0% 39%78%24% 0%33%0% 15%75%18% Range in Cd > 100 ppb = 100-224 ppb, as is European Union- Maximum Permissible Concentration (EU-MPC) for wheat: 235 ppb, db 210 ppb @ 12% mb Percent of Samples with Cd > 100 ppb, as is

22. Occurrence of DON in Northern Grown Durum: Percent of Samples with DON > 0.5 ppm ND-NC ND-NW ND-NE MT 2008Region ND-SW 2009 0% 9% 44% 0% 5% 38% 5%0% 2007 3% 27% 86% 0% 2010 0% 37% 56% 50% 8%

23. Occurrence of DON in Northern Grown Durum: Percent of Samples with DON > 2.0 ppm ND-NC 0% ND-NW ND-NE MT 2008Region ND-SW 2009 0% 11% 0% 2007 0% 9% 33% 0% 2010 0% 3% 11% 0%

24. Conclusion Questions?