Assessment of the Structural-Mechanical Properties of New Wheat Varieties from the Saratov Selection for Pasta Production

Introduction: Durum wheat forms the primary basis for pasta production due to its high vitreous index, distinguishing it from soft wheat. For a comprehensive evaluation of wheat grain's technological properties in pasta production, it is essential to incorporate structural and mechanical characteristics, such as hardness indicators, alongside traditional quality measures.

Purpose: This study aims to assess the macaroni properties of wheat from various botanical species through an analysis of the physico-chemical, structural, and mechanical characteristics of the grain. This approach facilitates the prediction of product quality at the raw material preparation stage.

Materials and Methods: The study evaluated the following spring durum wheat varieties: Gordeiforme 432, Saratovskaya Zolotistaya, Luch 25, Pamyati Vasilchuka, Tamara, Krasnokutka 13, and Elizavetinskaya, as well as spring soft high-glassiness wheat varieties Saratov 70 and Alexandrite for the period of 2022-2023. A comprehensive assessment of the macaroni properties of these wheat varieties was conducted using standardized methods for grain, grits, and spaghetti evaluation. Additionally, an information-measuring system based on the Do-corder E330 device was utilized to study the rheodynamics of wheat grain disintegration, and the Ametek BROOKFIELD CT3 device was employed to measure the tensile strength of semi-finished pasta.

Results: The findings included a correlation analysis, revealing that the integral indicator of macaroni properties for Triticum durum wheat is the hardness index (strength index). A significant relationship (r*= 0.72 to 0.80) was found between the hardness indicators of wheat and the structural-mechanical properties of pasta. An exponential dependence between flour yield and the wheat hardness index was also established: Vm = 2.757 × 10^4 × exp(-24.65 × Is). Spring soft wheat varieties demonstrated lower strength indices compared to durum wheat varieties. Varieties with a strength index of at least 0.32 Nm/% and a flour yield not exceeding 10% were shown to have superior pasta-making properties. This group includes promising new spring durum wheat varieties from Saratov breeding, such as Tamara, Luch 25, Pamyati Vasilchuka, Elizavetinskaya, and Saratovskaya Zolotistaya.

Conclusion: The application of the wheat hardness index in grain quality assessments for pasta production can enhance the control system for intermediate grain products, ensuring higher quality standards.

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