Title page for ETD etd-102199-065536


Type of Document Master's Thesis
Author Bullard, Amanda Simpson
URN etd-102199-065536
Title Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia
Degree Master of Science
Department Crop and Soil Environmental Sciences
Advisory Committee
Advisor Name Title
Abaye, Azenegashe Ozzie Committee Co-Chair
Griffey, Carl A. Committee Co-Chair
Alley, Marcus M. Committee Member
Brann, Daniel E. Committee Member
Conforti, Frank D. Committee Member
Keywords
  • durum wheat
  • pasta
  • gliadin proteins
  • cooking quality
  • alternative crops
Date of Defense 1999-10-08
Availability unrestricted
Abstract
Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years.
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