This study examined the quality of fresh pasta made from 3 varieties of a new type of durum wheat possessing soft kernel texture, as compared to fresh pasta made from commercial samples of durum semolina, durum flour, and bread flour, each at 3 levels of hydration (28%, 30%, and 32%, respectively). Soft durum possesses a small part of chromosome 5D that carries the Hardness locus and puroindoline genes. The soft durum lines were derived from the durum varieties Svevo, Alzada, and Havasu. The soft durum pasta exhibited low cooking weight increase (water uptake) (115% to 122%), the lowest cooking loss (∼3% to 4%), high firmness (269.3, 265.8, and 297.9 g, Soft Svevo, Soft Havasu, and Soft Alzada, respectively, versus 239.7 and 273.6 g, durum flour and semolina, respectively), low stickiness (4.17 to 4.96 g·s for the soft durums compared with 5.04 for the semolina), and raw and cooked pasta color comparable to or superior to those exhibited by the durum semolina (high L* and b* ). The soft durum samples also exhibited pasta quality superior to both the durum flour and bread flour samples. These results challenge the long-standing view that high-quality pasta must be made from durum semolina. PRACTICAL APPLICATION: This study illustrates the quality and potential applications of soft durum wheat in pasta manufacturing. As a new type of wheat, understanding these properties is crucial for manufacturers and others who may be interested in utilizing soft durum.

中文翻译：

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软仁质地对新鲜硬粒小麦面食的影响

本研究检测了由 3 个具有软核质地的新型硬粒小麦品种制成的新鲜面食的质量，并与由硬质粗粒小麦粉、硬粒面粉和面包粉的商业样品制成的新鲜面食进行了比较，每种样品在 3 个水化水平下（分别为 28%、30% 和 32%）。软硬粒小麦拥有携带 Hardness 基因座和嘌呤二氢吲哚基因的 5D 染色体的一小部分。软硬粒小麦品系来自硬粒小麦品种 Svevo、Alzada 和 Havasu。软硬粒面食表现出低蒸煮重量增加（吸水量）（115% 至 122%）、最低蒸煮损失（~3% 至 4%）、高硬度（269.3、265.8 和 297.9 g，Soft Svevo、Soft Havasu和 Soft Alzada 分别为 239.7 和 273.6 g，硬粒小麦粉和粗粒小麦粉），低粘性（软硬粒小麦为 4.17 至 4.96 g·s，而 5. 04 粗面粉），生和煮熟的意大利面颜色与硬粒小麦粗面粉（高 L* 和 b*）相当或更好。软硬粒小麦样品还表现出优于硬粒小麦粉和面包粉样品的面食质量。这些结果挑战了长期以来的观点，即高质量的意大利面必须由硬粒小麦粉制成。实际应用：本研究说明了软硬质小麦在面食生产中的质量和潜在应用。作为一种新型小麦，了解这些特性对于制造商和其他可能对使用软硬粒小麦感兴趣的人至关重要。软硬粒小麦样品还表现出优于硬粒小麦粉和面包粉样品的面食质量。这些结果挑战了长期以来的观点，即高质量的意大利面必须由硬粒小麦粉制成。实际应用：本研究说明了软硬质小麦在面食生产中的质量和潜在应用。作为一种新型小麦，了解这些特性对于制造商和其他可能对使用软硬粒小麦感兴趣的人至关重要。软硬粒小麦样品还表现出优于硬粒小麦粉和面包粉样品的面食质量。这些结果挑战了长期以来的观点，即高质量的意大利面必须由硬粒小麦粉制成。实际应用：本研究说明了软硬质小麦在面食生产中的质量和潜在应用。作为一种新型小麦，了解这些特性对于制造商和其他可能对使用软硬粒小麦感兴趣的人至关重要。