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Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum

¹Assistant professor and graduate research assistant, respectively, Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105. ²Corresponding author. E-mail: Frank.Manthey@ndsu.nodak.edu. Phone: 701-231-6356. Fax: 701 231-7723.

The effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high-temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at low temperature (40°C). Conversely, the mechanical strength of spaghetti made from semolina was greater when dried at high temperature than at low temperature. Whole wheat and traditional spaghetti dried at high temperature had lower cooking losses than spaghetti dried at low temperature. When overcooked 6 min, firmness of spaghetti made from semolina or whole wheat was greater when dried at high temperature than at low temperature.