Cereal Chem 59:222 - 228. | VIEW
Statistical Evaluation of Tests for Assessing Spaghetti-Making Quality of Durum Wheat.
R. R. Matsuo, J. E. Dexter, F. G. Kosmolak, and D. Leisle. Copyright 1982 by the American Association of Cereal Chemists, Inc.
Thirty durum wheat cultivars grown at two locations for two years were subjected to detailed physical, chemical, and rheological tests to ascertain which test or group of tests best predicted spaghetti cooking quality. Data were pooled, and by analysis of variance, the influence of location, year, variety, and interactions on each quality test were determined. Simple correlation coefficients among all the tests were calculated to determine the interrelationship of the tests. Tests for gluten quality, farinograph bandwidth, and mixograph mixing time were significantly correlated to cooking quality. Stepwise regression analysis showed that semolina protein, specific absorption, sodium dodecyl sulfate sedimentation volume, and farinograph bandwidth are the best predictors of cooking quality. Specific absorbance appears to be the most useful test in which only one or two variables were used to predict cooking quality. Although spaghetti color values correlate to cooking quality characteristics, components or reactions causing brownness in spaghetti appear to be more important.