WO2011019716A1

WO2011019716A1 - Soft durum wheat compositions and processes

Info

Publication number: WO2011019716A1
Application number: PCT/US2010/045018
Authority: WO
Inventors: Jeffrey L. Casper; Jodi A. Engleson; Craig F. Morris
Original assignee: Cargill, Incorporated
Priority date: 2009-08-10
Filing date: 2010-08-10
Publication date: 2011-02-17

Abstract

Food products and methods of making food products from soft durum wheat are disclosed. Aspects of the disclosure are particularly directed to flours, doughs, batters, ingredients and other food products including baked goods and extruded products, and methods of making the same. In one embodiment a cake product having a yellow color without the addition of a food colorant is disclosed. Other embodiments include the production of soft durum based extruded food products with reduced water usage.

Description

SOFT DURUM WHEAT COMPOSITIONS AND PROCESSES

CROSS REFERENCE TO RELATED APPLICATION

[0001] This application claims the benefit of the United States Provisional Patent

Application, Serial No. 61/232,688 filed August 10, 2009, entitled SOFT DURUM WHEAT COMPOSITIONS AND PROCESSES, which is hereby incorporated by reference in its entirety.

[0002] This invention was made with support of the U.S. Department of Agriculture and the U.S. Government may have certain rights in the invention.

FIELD

[0003] The present disclosure relates generally to foodstuffs and methods of making foodstuffs from non-transgenic Triticum turgidum, a tetraploid wheat, having genes coding for puroindoline. Aspects of the disclosure are particularly directed to flours, doughs, batters, ingredients and other food products including baked goods and extruded products, and methods of making the same.

BACKGROUND

[0004] Durum wheat has grown on Earth for 0.5 million years and has been hard for

0.5 million years; in fact, durum wheat is much harder than common hard wheats (hard red winter, hard red spring, and hard white). The extreme hardness of durum has led to unique milling and food production processes for this specific varietal.

[0005] General durum characteristics include: a high yellow pigmentation, a high protein content, and weaker gluten. Today semolina, the purified middlings and the primary milling fraction of durum, is commonly used for pasta products because milling to a larger particle size reduces the amount of starch damage and thus reduces the amount of water required to form a machinable dough. Generally, semolina will have approximately 4 to 5% damaged starch, which is still higher than common wheat flour. The particle size of semolina is in the range of 3 to 4 times that of common flour and therefore has higher water uptake and longer hydration times due to the lower surface to volume ratio of the particles. High water absorption is thus associated with a reduction in the particle size of the semolina and the concurrent increase in damaged starch content. With the exception of high water absorption and lower surface to volume ratio, pasta manufacturers consider these characteristics desirable. High water absorption undesirably increases production costs, mixing and drying times, and energy requirements.

[0006] To reduce production costs, pasta manufacturers have begun to replace some of the semolina with durum flour. (Durum flour is defined in FDA, HHS § 137.250 as grinding and bolting durum wheat, and wherein not less than 98 percent of such flour passes through the No. 70 sieve in accordance with testing described therein). Unfortunately, durum flour has high damaged starch content as compared to semolina, and therefore high water absorption. This damaged starch is inherent to the milling process, as milling fractures the starch granules rather than the starch-protein junctions because the starch-protein junctions are stronger than the interpolymer hydrogen bonds within the starch granules. Damaged starch also reduces cooking quality by reducing firmness. Even more unfortunately, good quality pasta cannot be made from durum flour/semolina mixtures because of uneven particle hydration. This leads to white streaks and rough surfaces upon extrusion and low quality upon cooking. A pasta manufacturer desiring to use durum flour will tend to specify a finer grind on the semolina to reduce the particle size distribution of the durum flour/semolina mixture; however, this is costly and increases damaged starch and durum flour content. (Additional background on damaged starch is contained in "A Note on the Influence of High- Vacuum Drying on the Starch of Canadian Wheat Flours," P. C. Williams and I. Hlynka, Cereal Chemistry 45 (May 1968), 280-285).

[0007] It would be desirable to provide compositions and processes that allow for improved pasta quality at improved production costs. It would be further desirable to provide compositions and processes improving characteristics of other flour-based food products. It would also be desirable to provide improved methods for producing flours, and other foodstuffs, from durum wheat.

SUMMARY

The invention relates to edible food products, including ingredients, and methods of making such edible food products. An embodiment includes an edible food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline. Other embodiments include an edible food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline;, an edible food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline and common hexaploid wheat flour; an edible food product comprising flour, or such food product made from flour, that is soft Triticum turgidum containing at least one gene coding for puroindoline; an edible food product comprising flour, or such food product made from flour, that is soft Triticum turgidum containing at least one gene coding for puroindoline, said flour having an SKCS index value less than 65; an edible food product comprising flour from soft Triticum turgidum containing at least one gene coding for puroindoline, said flour having an SKCS index value less than 60; an edible food product comprising flour from soft Triticum turgidum containing at least one gene coding for puroindoline, said flour having an SKCS index value less than 55; an edible food product comprising flour from soft Triticum turgidum having an SKCS index value less than 30; an edible food product comprising flour from soft Triticum turgidum having an SKCS index value less than 25; an edible food product comprising flour from soft Triticum turgidum having an SKCS index value less than 24; an edible food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline agglomerated with common hexaploid wheat flour; a dough comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a dough comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat flour; a batter comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a batter comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat flour; an extruded food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an extruded food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat; a method of making an edible food product comprising mixing soft kerneled Triticum turgidum containing at least one gene coding for puroindoline with other foodstuffs; a method of making an edible food product comprising mixing soft Triticum turgidum containing at least one gene coding for puroindoline with common hexaploid wheat; a method of making an edible food product comprising agglomerating soft Triticum turgidum containing at least one gene coding for puroindoline with common hexaploid wheat; an ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline and having an "L" value of approximately 82 plus or minus 0.5, without addition of a food colorant; an ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline and having an "a" value of approximately -4.8 plus or minus 0.03, without addition of a food colorant; an ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline and having a "b" value of approximately 22.6 plus or minus 0.4, without addition of a food colorant; an ingredient for enhancing the appearance of baked foodstuffs in the yellow color range comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an ingredient for enhancing the nut-like flavor of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an ingredient for enhancing the crust formation of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an ingredient for enhancing the crust formation of baked foodstuffs including producing a crispier crust, said ingredient comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a flour comprising soft kernel ed Triticum turgidum having greater than 13% protein and a starch damage content less than 5%; a flour comprising soft kerneled Triticum turgidum having greater than 9% protein and a starch damage content less than 5%; a flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an all-purpose flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a non-chlorinated cake flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a non-chlorinated baked goods flour comprising soft Triticum turgidum containing puroindoline in the endosperm of the wheat kernel; an unbleached bread flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an unbleached pasta goods flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; an unbleached pastry goods flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a whole grain flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a non-chlorinated whole grain flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline; a baked food product made without a colorant or flavor and comprising a yellowish color, a crisp crust, and a nutty taste derived from soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making a baked food product with a nut-like taste comprising using a flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making a dough comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making a batter comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making an extruded food product comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making an all purpose flour comprising milling soft Triticum turgidum containing at least one gene coding for puroindoline; a method of making a food product comprising mixing soft Triticum turgidum containing at least one gene coding for puroindoline and gluten; a food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline and gluten; a method of making an extruded pasta comprising using no more than 32g of water per lOOg of durum flour; a method of making an extruded pasta comprising using a weight ration of water to durum flour no greater than 32:100; and a method of making a pasta flour comprising milling soft Triticum turgidum containing at least one gene coding for puroindoline in a soft milling process.

BRIEF DESCRIPTION OF THE DRAWINGS

[0008] Figure 1 is a series showing a comparative analysis of several characteristics of soft durum flour (SDF) and non-chlorinated flour (NCF), specifically:

[0009] Figure IAl and Figure 1 A2 relate to a hardness characteristic;

[0010] Figure IBl and Figure 1B2 relate to an adhesiveness characteristic;

[0011] Figure ICl and Figure 1C2 relate to a springiness characteristic;

[0012] Figure IDl and Figure 1D2 relate to a cohesiveness characteristic;

[0013] Figure IEl and Figure 1E2 relate to a gumminess characteristic;

[0014] Figure IFl and Figure 1F2 relate to a chewiness characteristic;

[0015] Figure IGl and Figure 1G2 relate to a resilience characteristic;

[0016] Figure IHl and Figure 1H2 relate to an "L" characteristic;

[0017] Figure 111 and Figure 112 relate to an "a" characteristic; and

[0018] Figure Ul and Figure 1J2 relate to an adhesiveness characteristic;

[0019] Figure 2 is a graph of pasta drying curves;

[0020] Figure 3 is a graph of comparative hardness determined by texture profile analysis;

[0021] Figure 4 is a series showing a comparative analysis of particle size distribution, specifically: [0022] Figure 4Al and Figure 4A2 relate to a cake flour (CF);

[0023] Figure 4Bl and Figure 4B2 relate to a pastry flour (PF);

[0024] Figure 4Cl and Figure 4C2 relate to an all purpose flour (AP);

[0025] Figure 4Dl and Figure 4D2 relate to a bread flour (BF);

[0026] Figure 4El and Figure 4E2 relate to a soft durum flour (SDF); and

[0027] Figure 4Fl and Figure 4F2 relate to a semolina flour (Kenosha test);

[0028] Figure 5 is a graph of comparative "L values" of indicated flour blends containing soft durum;

[0029] Figure 6 is a graph of comparative "a" values of indicated flour blends containing soft durum;

[0030] Figure 7 is a graph of comparative "b" values of indicated flour blends containing soft durum;

[0031] Figure 8 is a series showing a comparative analysis of flour particle characteristics, specifically:

[0032] Figure 8 A relates to a durum flour;

[0033] Figure 8B relates to a semolina flour; and

[0034] Figure 8C relates to a pastry flour;

[0035] Figure 9 is a schematic front view of a portion of a spaghetti strand; and

[0036] Figure 10 is a graph of comparative spaghetti drying times.

DETAILED DESCRIPTION

[0037] Hexaploid wheat (wheat containing 3 genomes; e.g., Triticum aestivum L.) is classified into two major classes: soft and hard. The grain hardness has profound implications on the milling properties and utilization of the flour produced; soft wheats are typically utilized in products like cakes and hard wheats are generally utilized in products like bread. The determinate of grain hardness is two lipid-binding proteins known as puroindolines, and there are two isoforms: type a, and type b. A loss or mutation of type a puroindoline, or a point mutation in the gene for type b puroindoline results in a hard kernel. It has been demonstrated that puroindolines reduce the strength of the associations between the starch granules and the wheat storage proteins in the wheat kernel, resulting in fracturing along the storage proteins rather than through the starch granules in the endosperm. This, in turn, results in reduced starch granule damage.

[0038] Unlike Triticum aestivum L., tetraploid wheat (wheat containing 2 genomes) sue as Triticum turgidum does not contain the genes for puroindoline, resulting in kernel hardness that is much higher than that of hexaploid wheat. Without puroindoline, the protein- starch bond is much stronger than the bonds within the starch granule. This results in extremely high starch damage as compared to a soft hexaploid wheat.

[0039] Pasta should be mechanically strong to prevent breakage during packaging and shipping. Visually, the product should have attributes that are pleasing to the consumer; these attributes would include a uniform, translucent yellow color. During cooking, the product should not be excessively sticky and be somewhat tolerant to a range of cook time. After cooking the product should retain its shape without splitting or disintegration, and possess a firm bite ("al dente").

[0040] In pasta manufacturing, semolina is used to make pasta with the aforementioned attributes. Due to the typically higher cost of semolina, often durum flour is used either completely or as a blend with semolina. The latter approach is not as desirable as manufacturers typically desire a uniform particle size. Generally, adding durum flour to coarse semolina will not produce optimal quality pasta, because the small particles will overhydrate and large semolina particles will underhydrate. The approach most manufacturers take when using durum flour is to specify a finer grind (smaller particle size) on the semolina to make the spread in particle size as small as possible. The finer grind specified in the semolina will result in higher starch damage, which is less desirable from a process and product perspective. In processing, increased starch damage leads to an increased level of hydration to make a dough that can readily be extruded. It has been shown that damaged starch will absorb moisture at an amount of three times that of undamaged starch {Technology of Biscuits, Crackers and Cookies, Duncan J R Manley), The implication of increased hydration for mixing and extrusion is that the drying process must remove that extra water, increasing energy inputs and increasing the residence time in the dryer. For the finished product, increased starch damage leads to a reduction in the firmness of the cooked product and can negatively impact appearance.

[0041] Traditionally, flour made from durum wheat has not been known for its bread baking quality (although several traditional breads in the Mediterranean region are made with durum). Partially this is due to the high starch damage in durum flour, which is several times higher than the starch damage levels in common wheat. Values between 18% and 80% damaged starch are reported in durum flours (J. E. Dexter, K.R. Preston, D. G. Martin and E.J. Gander, "The effects of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum wheat", Journal of Cereal Science 20 (1994), pp. 139-151.), while the starch damage is typically in the ranges of 3% to 4% for soft winter wheat flour ("Starch Properties and Stability of Club and Soft White Winter Wheats from the Pacific Northwest of the United States", P. -Y. Lin and Z. Czuchajowska, Cereal Chemistry 1997, Volume 74, Number 5: 639-646). The higher starch damage in turn requires extremely high levels of hydration. Producing bread using 100% durum semolina is not practical, since the rate of hydration of the larger semolina particles is fairly slow, and results in a dense, coarse crumb that does not resemble bread. Additionally, the gluten in durum wheat is not as strong as common wheat, and is less tolerant to yeast fermentation than the gluten in common wheat. Durum also does not contain puroindolines, which aid in the foaming properties in the aqueous phase of dough, and will contribute to a fine grain crumb in products.

[0042] We have found, surprisingly, that flour made from soft kerneled Tήticum turgidum wheat can achieve a flour particle size distribution equivalent to that of a common soft wheat. A Triticum turgidum wheat, for example ATCC number PTA- 10087, not only is useful in the production of pasta and extruded products, but is also useful in the production of other food ingredients and food products, such as, unexpectedly, an all-purpose flour. Moreover, such is useful in making unbleached non-chlorinated flours. Also in accordance with the invention, flour made from the soft kerneled Triticum turgidum wheat can be used in imparting a pleasant yellowish color to foodstuffs, such as baked products, without the detrimental affects on the rheological properties of hard kerneled durum flour. It can also be used to impart a nut-like flavor to baked goods. It has also been discovered to be useful in enhancing the crust formation of backed foodstuffs, including imparting a crispier texture to the crust. Use of such flour also is beneficial in the production of batters and doughs. Such flour need not be used exclusively but, in accordance with the invention, can also be blended or agglomerated with other flours.

[0043] This invention relates to soft Triticum turgidum. In accordance with an embodiment of the invention, soft durum wheat, soft Triticum turgidum, is preferably of an SKCS index value less than 65; in accordance with another embodiment of the invention, the soft durum wheat is of an SKCS index value less than 60; and in accordance with yet another embodiment of the invention, the soft durum wheat is of an index value less than 55. More preferably, the soft Triticum turgidum is of an SKCS index less than about 30, in another embodiment less than 25, and in another embodiment less than 24. The single-kernel characterization system (SKCS) model 4100 (Perten Instruments North America, Inc., Reno, NV) is designed to classify wheat into four ranges based on kernel texture (hardness or softness) characteristics. Instrumental data are expressed as mathematical algorithms that describe the crushing (force-deformation profile) of individual wheat kernels. Classification is based on the mean and distribution of various expressions of texture, size, and moisture data generated from crushing 300 wheat kernels. The SKCS is designed to isolate individual kernels, weigh them, and then crush them between a toothed rotor and a progressively narrowing crescent-shaped gap. The force deformation profile during the crushing of the kernel and the conductivity between the rotor and electrically isolated crescent are measured against time. That information is algorithmically processed to provide the weight, size, moisture, and hardness of the kernel. (Additional background on the SKCS characterization system is contained in "Predicting a Hardness Measurement Using the Single-Kernel Characterization System", CS. Gaines, P.F. Finney, L.M. Fleege, and L.C. Andrews, Cereal Chemistry, 1996, 73(2):278-283).

[0044] As used herein, terms such as "soft Triticum turgidum", "soft durum", "soft durum wheat", "soft kerneled Triticum turgidum wheat" or "soft kerneled Triticum turgidum flour", "soft durum wheat" or "soft durum flour", "Triticum turgidum containing at least one gene coding for puroindoline", "Triticum turgidum containing a gene coding for puroindoline", and the like refer to wheat, or flour made from the wheat, that is, or is made from Triticum turgidum, tetraploid wheat, containing a gene coding for puroindoline that is expressed in the endosperm; one suitable example of such wheat is that identified by ATCC Accession No. PTA- 10087; such wheat is produced by non-transgenic methods. Such wheat is also a stable, non-transgenic soft texture wheat, from stable, non-transgenic soft texture durum wheat plants. In one preferred embodiment the gene codes for puroindoline isoform "a" and for puroindoline isoform "b". As noted above, in some embodiments such wheat has an SKCS hardness value less than 65, and in some embodiments an SKCS hardness value less than 24. "Soft Triticum turgidum " and the like also can be soft kerneled Triticum turgidum wheat readily capable of being milled by techniques commonly used with conventional soft wheats such as Triticum aestivum L. "Soft Triticum turgidum " and the like also can be Triticum turgidum that has puroindoline in the endosperm of the wheat kernel. The term "food product" and "edible food product" and the like refer to wheat flour or a product made from wheat flour and suitable for human consumption.

[0045] It is typically known that different flour types are particularly useful for different types of baked food products. For example, white bakers flour is an all-purpose flour milled to give medium dough strength, and is characteristically useful in bread, buns, rolls and pastry products; flour for puff pastry should have a high protein content, important for the absorption of water by gluten to hold the pastry "puff; flour for biscuits and many cakes has a lower protein content than bread flour, and is typically milled from soft wheat varieties. Another type of flour is chlorinated flour. Chlorine treatment of soft wheat flour has been widely used in the United States since about the 1930's. Chlorination improves both the color and baking properties of cake flour and pancake flour. For example, cake flour may be treated with up to 1500 ppm of chlorine to make special cake flour, commonly referred to as chlorinated flour or high-ratio flour. When chlorine gas is mixed with flour it reacts with other flour components, such as proteins, fats, starches and lipids. The main effect of chlorinating flour is to increase the ability of the starch to hold water, or liquids. This improves cake quality because it allows bakers to use high ratios of sugar, eggs and milk. The increased amounts of sugar and liquids, together with special emulsifiers, can make light, moist, fine textured cakes with a very soft crumb, that also keep well. Chlorinating the flour also weakens, or denatures, the gluten, which helps to produce fine, soft cakes. A third effect is to oxidize or bleach water soluble pigments in the flour, making it whiter. As chlorination increases, the flour produced makes, for example, better cakes, but less good biscuits because of the increased water absorption.

[0046] It has been found that cakes produced using soft durum in accordance with this invention have the potential to be an acceptable alternative to chlorinated flour. The proteins known as puroindolines found in common soft wheat are in soft durum. These proteins have strong emulsification properties, and help in the formation of an emulsion in batter based products. The combination of the puroindolines, along with higher protein, have in certain embodiments been found to produce cakes that have volume, texture, and grain quality in acceptable proximity to those made from nonchlorinated cake flour despite the high protein associated with durum wheat. As compared to cakes prepared from chlorinated wheat flour, it has been found that soft durum can make cakes that have the texture and grain quality of those made from chlorinated cake flour, but lack the volume. It is surprising to find that a durum flour can be used with any success in a system where a common soft wheat is utilized.

[0047] Table 8Al, 8A2, 8A3, 8Bl, 8B2, 8B3, 8Cl, 8C2, and 8C3 present a comparative analysis of flour particle characteristics.

Tables 8Al, 8A2 and 8 A3 relate to a durum flour:

TABLE 8Al :

TABLE 8A2:

TABLE 8A3

Tables 8Bl, 8B2 and 8B3 relate to a semolina flour: TABLE 8Bl :

TABLE 8B2:

TABLE 8B3:

Tables 8Cl, 8C2 and 8C3 relate to a pastry flour: TABLE 8Cl:

TABLE 8C2:

TABLE 8C3:

EXAMPLE 1 - Yellow Cakes

[0048] High ratio yellow cakes were prepared using the formula and methods below.

For the control, a chlorinated cake flour was used. The test cake was prepared using a soft durum wheat comprised of 14.1% protein. It is noted that soft durum in accordance with an embodiment of the invention can also have protein content in the range of 9% or 10%, and can be selected for use in connection with selected food products. The formula for the soft durum was made using whole liquid egg, as well as an alternate version using liquid egg whites. It was found that the yellow pigmentation of the soft durum may allow for the use of egg white in a yellow cake formula while still producing a yellow crumb.

Control Yellow Cake TABLE 1

[0049] Dry ingredients were blended in a bowl and added to a Hobart N-50 mixing bowl fitted with a paddle attachment. Liquid whole egg was added to the mix while mixing on low speed, and allowed to mix for one minute. The bowl was scraped and mixed on low for another 5 minutes. After mixing was complete, 50% of the water was added over 30 seconds while mixing on low speed. The bowl was then scraped, and the remaining 50% of the water added over another 30 second increment. The batter was then allowed to mix for an additional 30 seconds. EXAMPLE 2 - Soft Durum Yellow Cake

[0050] For the soft durum version of the yellow cake, the sugar was reduced from

110% to 101% as the soft durum flour was not chlorinated.

TABLE 2

EXAMPLE 3 - Soft Durum Cake, Egg Whites Replacing Whole Egg

[0051] The hydration of the batter was adjusted to account for the reduced solid content of egg whites as compared to whole liquid eggs.

TABLE 3

Yellow cake results

TABLE 4

[0052] In Table 4, Batter Specific Gravity is measured in g/cc; Bostwick Batter Flow

Distance is measured in cm over 30 seconds; Volume Index, symmetry and uniformity are unitless indicators; L represents the lightness of a sample (from black to white) and is a unitless measurement; "a" is greenness, a value that represents the position on a scale of green to red and is measured in unitless values; and "b" represents the position of a sample on a scale of blue to yellow and is measured in unitless values.

[0053] Yellow cakes produced with unchlorinated soft durum lacked the volume of the control cake made with chlorinated flour. The soft durum cakes had good volume in the oven, but the centers became slightly concave during cooling. The crumb of the soft durum cake made with whole egg was similar in appearance to the control, while the crumb of the soft durum cake made with egg white was more coarse and dense. Colorimeter data taken on the yellow cakes shows that cakes made with soft durum and egg white are more yellow than those made with chlorinated cake flour and whole liquid egg. Cakes made with both soft durum flour and whole liquid egg, have a deep yellow color, as demonstrated in the colorimeter numbers in Table 4. The measurement and analysis of color in the triaxial color space is as described in G. Wyszecki and W. S. Stiles, 2000, Color Science. Concepts and Methods, Quantitative Data and Formulae, Second Edition, John Wiley & Sons, Inc.

White Cakes

[0054] High ratio cakes were prepared from the formula and methods below. For the control, a non-chlorinated cake flour prepared from soft white wheat was used. The test cake was prepared from a soft durum flour. White Cake Premix Formula

TABLE 5

[0055] Fats and flavors were mixed on a Hobart N-50 mixer with paddle attachment on medium speed until well creamed. In a separate mixer, the dry ingredients were blended for 1 minute using a paddle attachment. The creamed shortening and sugar mixture was then added to the dry ingredients and mixed on low speed for 15 minutes, with scraping of the bowl occurring every 5 minutes to ensure even blending. The premix was then used to make batter using the following final cake formula:

TABLE 6 - Ingredient %

[0056] Water and cake base was added to the bowl of a Hobart A200 mixer and mixed for 1 minute on low speed. The mix speed was then increased to medium and mixed an additional 2 minutes. Soy oil was then added with the 2nd water addition, while mixing for 1 minute on low speed. The bowl was then scraped, and the third water addition added while mixing an additional 2 minutes at medium speed.

[0057] Batter specific gravities were measured in duplicate. Batter flow distance was measured using a Bostwick consistometer (VWR International, West Chester, PA). Measurements were taken at 30 and 40 seconds. 375g of batter was scaled into two 8 inch round pans and baked at 375°F (191⁰C) for 24 minutes. After baking, the product was allowed to cool to room temperature before baking quality measurements were taken and Texture Profile Analysis (TPA) performed. Cake quality indices were measured using American Association of Cereal Chemists (AACC International) method 10-91.

Results:

Batter and cake quality index scores are recorded in Table 7.

Batter and cake quality index scores for non-chlorinated and soft durum flour based batters

TABLE 7

[0058] The cakes made from non-chlorinated flour had a white colored crumb with a medium fine grain. The soft durum cakes had a grain quality similar to that of the non- chlorinated flour, and volumes were similar. No statistically significant differences were observed for cake Hardness, Gumminess, or Chewiness. The soft durum cake was different from non-chlorinated cake flour on a statistically significant level in the following ways:

• Lower Springiness

• Lower Cohesiveness

• Less resilient

The texture of the cakes was similar when eaten. The soft durum cakes also possessed a yellow color not observed in the unchlorinated cake flour, which looked like typical white cake. The color of the cake was more typical of a yellow cake. Colorimeter measurements were taken using a Minolta colorimeter in triplicate on cake crumb. Results show the cake to be statistically more yellow (significant p<0.05). [0059] Figure 1, identified by the notations Oneway Analysis of Hardness by Flour

Type and Means Comparisons, Comparisons for each pair using Student's t, present a statistical analysis comparing non-chlorinated cake flour (NCF) and soft durum flour (SDF). Each of the tests generating the information was run in triplicate; in other words, each test was run on three test samples, or three replicates.

Table IAl and 1 A2 relate to hardness:

TABLE IAl

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 1A2

Means Comparisons

Comparisons for each pair using Student's t

Table IBl and 1B2 relate to Adhesiveness:

TABLE IBl

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 1B2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

TABLE ICl

Table ICl and 1C2 relate to S rin iness:

t Test

NCF-SDF

Assuming unequal variances

TABLE 1C2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table IDl and 1D2 relate to Cohesiveness:

TABLE IDl

t Test

NCF-SDF

Assuming unequal variances

TABLE 1D2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table IEl and 1E2 relate to Gumminess:

TABLE IEl

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 1E2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table IFl and 1F2 relate to Chewiness:

TABLE IFl

t Test

NCF-SDF

Assuming unequal variances

TABLE 1F2

Means Comparisons

Com arisons for each air usin Student's t

Positive values show pairs of means that are significantly different.

Table IGl and 1G2 relate to Resilience:

TABLE IGl

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 1G2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table IHl and 1H2 relate to "L" characteristic:

TABLE IHl

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 1H2

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table 111 and 112 relate to "a" characteristic:

TABLE 111

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

TABLE 112

Means Comparisons

Comparisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

Table 1 Jl and 1 J2 relate to "b" characteristic.

TABLE Ul

Means and Std Deviations

t Test

NCF-SDF

Assuming unequal variances

FIGURE 1J2

Means Comparisons

Com arisons for each pair using Student's t

Positive values show pairs of means that are significantly different.

[0060] Conclusions can be drawn with respect to the texture and color of the cake samples. With respect to color, cakes made with soft durum flour are statistically more yellow than cakes made with non-chlorinated cake flour. Neither the cakes made with non- chlorinated flour nor the cakes made with soft durum flour had any coloring additives. With respect to texture, differences among the cake samples can be seen in the springiness attribute, the cohesiveness attribute and the resilience attribute. Additionally, the cakes made with soft durum flour were perceived to have a more moist and less tough mouth-feel and texture. The soft durum flour cakes also were perceived to have a more complex flavor described as a more nut-like flavor.

EXAMPLE 4 - Pasta Production (lab-scale)

[0061] Pasta was produced using the California Wheat Commission's Batch Pasta

Extruder and 50# Lab Dryer (Standard Industries Inc., Fargo ND). The extrusion procedure was based on tests done by the California Wheat Commission and AACC Int. method 66-41. The extruder was set-up for long goods using two 14ga hydrators with 0.1" openings and no screens. A standard spaghetti die of 96 strands of 1.6mm diameter was used (serial number 48698). [0062] The soft durum flour sample had starch and gluten that looked similar to semolina based on testing in the farinograph, alveograph, and Rapid Visco Analyzer (RVA). This test predicted good pasta cooking quality for the soft durum flour based on the data. This was surprising. It was surprising as most familiar in the art will acknowledge that durum flour will tend to clog the extruder. Optimum absorption for the soft durum flour was determined from the alveograph to be 29% (on a 14% moisture basis) vs. 32% for semolina. Batches of material (flour or semolina, see Table 8) were hydrated with 104⁰F-113°F (4O⁰C- 45⁰C) water in a 20-quart bowl in a Hobart A200D mixer with a pastry knife agitator (part # P-11954) for 1 min on low speed and 5 min on high speed. Hydrated material was transferred to the extruder mixer. The extruder initial settings were: extruder rpm 27.7, cylinder temperature 97°F (36°C), and vacuum -20" Hg. Vacuum is pulled to minimize air cells or voids in the extruded pasta. Extruder motor amperage varied between 6.4 and 6.9 during processing. Head temperature increased with time from 97°F to 106⁰F (36°C to 41⁰C). Extruded spaghetti was cut into 120cm lengths and draped over stainless rods supplied with the dryer. The dryer was maintained at 86°F (30⁰C) and 85% RH during extrusion. About half of a subsequent batch was used to push the preceding batch out of the extruder barrel. This mixture of batches was termed "mix."

[0063] When the last extruded product was placed in the dryer, the drying program began:

1. Increase RH to 85% and temperature to 86°F (30⁰C) over a three-minute period.

2. Increase temperature to 104⁰F (40⁰C) over a 30-minute period with RH at 85%.

3. Increase RH to 90% and temperature to 122°F (50⁰C) over a 30-minute period.

4. Increase RH to 95% and temperature to 131⁰F (55°C) over a 30-minute period.

5. Decrease RH to 70% over a 10-hour period with temperature at 131°F (55°C).

6. Decrease RH to 50% and temperature to 122°F (50⁰C) over a 7-hour period.

7. Decrease RH to 40% and temperature to 104⁰F (40⁰C) over a 2-hour period.

8. Decrease temperature to 86⁰F (30⁰C) over a 30-minute period with RH at 40%. Summary of Pasta Trial:

[0064] On day 1, we ran 4 pasta batches (batches 1-4 in Table 8). We wanted to answer questions about how the soft durum flour differs from the semolina. Based on alveo graph data, observation, and the data in Table 8, the soft durum flour requires less water than the semolina. We were able to decrease the water added to the soft durum flour at least 18% compared to the standard semolina. A 20% decrease in water is likely possible, which is the same as a 5% increase in pasta yield. This observation is likely due to the higher damaged starch content and larger average particle size of the semolina. Since semolina has a smaller surface area for hydration than soft durum flour, more water is required to hydrate semolina particles in a given time. The mixer efficiency is likely greater for a constant mass of soft durum flour than semolina. Mixture homogeneity is also likely greater for the soft durum flour.

Extruded Materials Data

TABLE 8

Typical piotein is 13-13 5%, assumed 14% moisture content, typical absorption is 32%

Assumed 14% moistuie content and 29% optimal absorption

^Start of day 2 New lot of semolina, which looked wet at the typical 32% absorption (assuming 14% moisture content) so 25Og additional semolina were added to the bowl Could be that the new lot had highei moisture content Batch 6 also seemed wetter than batch 2 from day 1 Could be a faulty human memory or sample may have picked up moisture from envnonment (drying oven somewhat humidified the lab) Batches 7 and 8 were dry, but extruded pasta had a normal appearance without any white stieaks Peihaps worth noting, "mix" between batches 3 and 4 exhibited the white streaks that are an indication of uneven particle hydration. This is likely due to batch 3 taking flee moistuie fiom batch 4 duπng co-mixing in the extruder barrel, batch 3 likely got over-hydrated and batch 4 got under-hydrated during the ' mix" phase of extrusion Uneven particle hydration is common when particle size distribution is bioad, and often leads to white streaking upon extrusion Pasta made fiom dry semolina may be more prone to white streaking than pasta made fiom dry soft durum flour perhaps because the semolina particles aie moie difficult to compact in general [0065] In terms of ease of extrusion, the soft durum and semolina are similar based on the extruder motor amperage readings. We observed average extruder motor amperage readings of 6.8 for the semolina vs. 6.6-6.7 for the soft durum flour. At the low absorption levels used for pasta making, there is little gluten development in the soft durum flour and therefore the material's cohesiveness is similar to that of hydrated semolina. The soft durum flour produced lighter and smoother fresh pasta than the semolina (ash contents were not equal).

[0066] Batches 1-4 were dried according to the drying profile described above. Initial drying curve data are shown in Figure 2. These data suggest that the soft durum flour has a faster drying rate than the semolina materials. We collected large samples of fresh pasta on day 2 (batches 5-8 in Table 1) to determine drying curves using a moisture oven. The dried pasta made from soft durum flour is lighter and more yellow than the semolina product (ash contents were not equal).

[0067] Cooking of the fresh pasta (57g pasta in 114Og boiling water for 5min) did not reveal observable differences in texture and all batches had good yellow color. The cooked pasta yield from the fresh pasta was 0.5% greater for the soft durum flour. Additional cooking trials on the dried pasta were completed to compare the texture of the cooked product. Pasta made from soft durum flour at 28 and 29% absorption was compared to Miller semolina. Pasta made from soft durum flour was harder than two commercial semolina samples (Bob's Red Mill and Miller's Milling Semolina) at almost all cook times.

[0068] Table 9 presents pasta cook time data. As noted, soft durum samples were at

29% and 28% water absorption.

[0069] Figure 10 is a graph of comparative spaghetti moisture content drying times.

TABLE 9

[0070] Table 10 presents dried pasta diameter measurements, "a" and "b" in Table 10 indicate one side of the pasta sample and the opposite side, as shown in Figure 9.

TABLE 10

[0071] Table 9 summarizes the cook-time data of the pasta samples that were dried

(batches 1-4, Table 8). The soft durum flour pasta has a 30 second to 1 minute longer cook time. Therefore, pasta made from soft durum flour is likely more cook-tolerant than pasta made from semolina.

[0072] Cooked pasta samples were removed from boiling water and quenched in water at 77°F (25°C). Texture profile analysis (TPA) was conducted using a TA-XT2i texture analyzer after 15 seconds in 77⁰F (25°C) water. Hardness data on cooked pasta samples are shown in Figure 3. Results show that cooked pasta made from soft durum flour is likely more firm than cooked pasta made from semolina, which is desirable.

[0073] Fresh pasta was shipped and dried in a moisture oven. Drying curves for batches 5-8 are shown in Figure 2. The soft durum flour pasta dried at about the same rate as pasta made from semolina. Therefore, the lower absorption of the soft durum pasta dough should translate into shorter drying times and in turn energy savings.

[0074] Dried pasta quality was evaluated using a TA-XT2i texture analyzer and a 3- point break rig with 1.75cm gap and a lcm wide V-shaped probe. Dried pasta was cut into 5cm samples. The entire length of a dried pasta strand was used for testing (7-8 samples per strand). Average break force was: 616.3 Ig for soft durum flour (SDF) at 28% absorption (SDF 28%), 571.29g for Bob's Red Mill semolina flour (BRM), 510.06g for soft durum flour SDF at 29% absorption (SDF 29%), and 452.27g for Miller Milling semolina (MMs). These are significant differences in break force and all four samples are statistically different (LSD = 34g). Average break force results indicate that soft durum flour dried pasta is likely as strong as or stronger (less susceptible to breakage during distribution) than semolina dried pasta. Additionally, some other factor besides particle size is believed to be contributing to strength.

[0075] Dried pasta diameter was measured approximately 1 inch from the top, 1/4 the distance from the top, 1/2 the distance, 3/4 the distance, and about an inch above the bottom. Measurements were also done in duplicate, one from side "a" at each location and one from side "b". The dried diameters of batches 1-4 (Table 8) were essentially equal (see Table 10) and therefore soft durum flour does not appear to alter pasta geometry. Particle Size Distribution TABLE 4AO:

Range: 0.30 mu - 500.00 mu / 100 Classes

Sample Ref CF

Product Type

Orgin

Comments for J. Casper

Operator Ashley

Company Cargill

Location Division Bake Lab

Date: 07/22/2009 Time: On

Measurement number 3897

TABLE 4Al :

Pressure / Distributor: 708 mb / 5

Concentration: 160

Diameter at 10% 11.93 mu

Diameter at 50% 35.67 mu

Diameter at 90% 120.74 mu

Mean diameter 55.02 mu

Fraunhofer

Density / Factor

Specific surface

Nb Measur./Rins 10 / 0

in volume / undersize

Customer defined classes

TABLE 4A2:

x: diameter / mu Q3 : cumulative value / % q3: population density / %

TABLE 4Bl :

Pressure / Distributor: 685 mb / 5

Concentration: 136

Diameter at 10% 12.33 mu

Diameter at 50% 46.07 mu

Diameter at 90% 142.18 mu

Mean diameter 65.06 mu

Fraunhofer

Density / Factor

Specific surface

Nb Measur./Rins 10 / 0

in volume / undersize

Customer defined classes

TABLE 4B2:

x: diameter / mu Q3: cumulative value / % q3 : population density / %

TABLE 4Cl :

Pressure / Distributor: 717 mb / 5

Concentration: 154

Diameter at 10% 16.53 mu

Diameter at 50% 55.16 mu

Diameter at 90% 112.73 mu

Mean diameter 60.39 mu

Fraunhofer

Density / Factor

Specific surface

Nb Measur./Rins 10 / 0

in volume / undersize

Customer defined classes

TABLE 4C2:

X 0.30 0.40 0.50 0.60 0.70 0 .80 0 .90 1 .00 1 .10 1.20

03 0.00 0.00 0.01 0.05 0.11 0 .19 0 .27 0 .36 0 .44 0.51 q3 0.00 0.00 0.00 0.01 0.02 0 .04 0 .04 0 .05 0 .05 0.05

X 1.30 1.40 1.50 1.60 1.70 1 .80 2 .00 2 .20 2 .40 2.60

Q3 0.58 0.65 0.71 0.77 0.82 0 .88 0 .97 1 .06 1 .14 1.21

x: diameter / mu Q3: cumulative value / % q3: population density / %

TABLE 4Dl :

Pressure / Distributor: 715 mb / 5

Concentration: 181

Diameter at 10% 17.01 mu

Diameter at 50% 56.89 mu

Diameter at 90% 113.62 mu

Mean diameter 61.55 mu

Fraunhofer

Density / Factor

Specific surface

Nb Measur./Rins 10 / 0

in volume / undersize

Customer defined classes

TABLE 4D2:

x: diameter / mu Q3: cumulative value / % q3 : population density /

TABLE 4El :

Pressure / Distributor: 709 mb / 5

Concentration: 180

Diameter at 10% 14.93 mu

Diameter at 50% 54.91 mu

Diameter at 90% 117.04 mu

Mean diameter 60.65 mu

Fraunhofer

Density / Factor

Specific surface

Nb Measur./Rins 10 / 0

in volume / undersize

Customer defined classes

TABLE 4E2:

x: diameter / mu Q3 : cumulative value / % q3 : population density / %

TABLE 4Fl :

Pressure / Distributor: 687 mb / 5

Concentration: 163

Diameter at 10% 35.25 mu

Diameter at 50% 97.53 mu

Diameter at 90% 164.39 mu

Mean diameter 99.11 mu

Fraunhofer

Density / Factor

Specific surface

Customer defined classes

TABLE 4F2:

x: diameter / mu Q3 : cumulative value / % q3 : population density / %

[0076] Figures 4Al, 4Bl, 4Cl, 4Dl, and AEl present(s) information with respect to particle size distribution of flour made from a number of comparative wheat types. CF identifies a common cake flour; PF identifies a common pastry flour; AP identifies a common all-purpose flour (chlorinated); BF identifies a common patent bread flour; SDF identifies a soft durum flour; and Kenosha test identifies a common fancy durum flower (not Tritium turgidum with genes coding for puroindolines). It has been found, as evidenced by the data in Figure 3, that the soft durum flour mills more like a soft wheat, such as the cake and pastry flour, than like a hard wheat, such as the bread flour. This is particularly evident from comparison of the Q3 distribution. The United States Code of Federal Regulations Title 21 chapter 137, Section 137.220 defines durum flour as "...the food prepared by grinding and bolting cleaned Durum wheat. When tested for granulation as prescribed in Sec. 137.105(c)(4), not less than 98 percent of such flour passes through the No. 70 sieve (112 microns). It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 1.5 percent. Its moisture content is not more than 15 percent." Per the definition of the CFR, the particle size distribution is not defined beyond the allowance of 2% of the flour above 212 microns, or 0.212 mm.

Color Enhancement of Common Hard Wheat Flour Using Soft Durum

[0077] Unbleached wheat flour has a slight creamy yellow color due to the presence of carotenoid pigments such as xanthophylls lutein and zeaxanthin. Durum wheat {Triticum turgidum) contains between 2 and 3 times the levels of these pigments found in common wheat {Triticum aestivum), and these levels give durum its characteristic yellow color. We have found that soft durum flour contains equivalent pigmentation to standard hard durum flours. In accordance with the invention, soft durum wheat flour can be used to enhance the color of common wheat flour. This type of color enhancement can be of value for the artisan baker, who values a creamy yellow crumb in the finished product. Artisan bakers often use controlled mix procedures to minimize the oxidation of carotenoid pigments, and the addition of a soft durum flour may allow the artisan baker to achieve a desired level of yellow color regardless of mix procedure.

EXAMPLE 5

[0078] In order to understand the effects of soft durum flour on the color of flour blends, both bleached and unbleached common hard wheat flour (hard red spring) were blended in increasing proportions of soft durum to common wheat. Minolta L, a, and b colorimeter values were then measured using a Minolta colorimeter. Colorimeter data were plotted and a regression analysis performed.

[0079] Referring to Figures 5, 6 and 7, the data shows strong correlations between the amount of soft durum flour in a blend with all three colorimeter measurements. Increasing the proportion of soft durum flour in both unbleached and bleached flours makes the flours lighter (increases the L value), makes the flours less red (move a values from positive to negative) and most importantly, makes the flours more yellow (increases the b values).

[0080] The blending of approximately 25-30% of soft durum flour and bleached patent flour made from hard red spring results in a and b values similar to those of an unbleached flour.

[0081] Another set of tests were run as initial, basic applications of soft durum flour in standard bakery applications.

EXAMPLE 6 - Bread - Pan

[0082] A basic white pan bread formula was used to create loaves from Spring Hearth, soft durum, and soft durum with added gluten. Mix times and proof times are included below each of Table 11, Table 12 and table 13.

TABLE I l

TABLE 12

TABLE 13

[0083] The soft durum flour hydrated rapidly and mixed to peak development in 66% reduced time with respect to the Spring Hearth flour. When gluten was added, the development time increased to 50% that of the Spring Hearth flour. Mix temperatures correlated well with mix time, control at 72, soft durum flour at 67, and soft durum flour and gluten at 70. Soft durum flour doughs were more extensible and less elastic than the Spring Hearth flour. Fermentation tolerance of the soft durum flour appears to be lower than that of the Spring Hearth flour, with slight collapse visible when depressed after 38 minutes versus 44 minutes for the Spring Hearth flour. The addition of vital wheat gluten to the soft durum flour increased the proof tolerance and we were able to proof the dough out to 47 minutes. All of the doughs molded well, however the soft durum flour variable demonstrated less elasticity. The addition of vital wheat gluten increased the elasticity as expected.

[0084] The bake times of the products were similar. Oven spring in the Spring Hearth flour and soft durum flour with added gluten were very similar. Less oven spring was observed in the soft durum flour variable, and a lower volume was observed. The baked height of the loaves were similar in both the Spring Hearth flour and the soft durum flour with added gluten products, the latter being directionally taller. The crumb of the Spring Hearth variable looked typical, with a relatively fine and even grain. The soft durum flour variable had a coarser grain. The addition of vital wheat gluten to the soft durum flour improved the fineness. The color of the soft durum flour bread, both with and without vital wheat gluten, had a pleasant creamy yellow color.

[0085] When cooled, all loaves sliced well. The baked food products were tasted by approximately 6-7 people, and there was agreement by all that the soft durum flour breads had a chewier texture than the Spring Hearth control, and that the flavor of the bread was "richer." Some described the flavor as "nutty," "buttery," "dairy," or "noodle-like." EXAMPLE 7 - Bread - Baguette

[0086] Two baguette doughs were mixed, one with Artisan flour and one with a soft durum flour (see Table 14). Similar to the pan bread, the durum required approximately half the mix time. The artisan flour needed 5 minutes to mix and the durum took 2.5 minutes using a McDuffy bowl on Hobart mixer. Both were covered and put into a proof cabinet set at 76°F (24°C) for 1 hour. After the one hour, both doughs were punched down and put back into cabinet for 35 minutes. The soft durum flour seemed to lose life after the first punch, indicating that the fermentation should be shorter for bread made with the soft durum flour. This corresponds to the observations with the pan bread. Dough was cut into 275 to 280 gram pieces and rested for 15 minutes in the 76⁰F (24⁰C) proof box. Loaves were formed and put into the proof box set at 82⁰F (28°C)/95% humidity for 65 minutes. Loaves were placed in a Revent convection oven set at 500⁰F (260⁰C) and steamed for 15 seconds, after which the oven was turned down to 425°F (218°C). The total bake time was 28 minutes.

[0087] The finished soft durum loaf was smaller, the grain was a bit more open, the crust was thicker (maybe due to the more compact loaf), and the crust was much more jagged and glassy. The flavor of the soft durum flour loaf was much nuttier than the artisan loaf, and as in other applications, the final loaf had a nice creamy yellow tint to it.

TABLE 14

Preparation of the doughs per Table 14 included dissolve yeast in water, add flour and mix until smooth, and let sit overnight 16 to 20 hours. Mix to development and let sit for 1 hour; punch down and let rest for 30 min. Cut into desired size and mould into shape and let rest 15 to 20 minutes. Make into desired shape and proof in cabinet at 75°F to 80⁰F (24°C to 27°C). Bake at 425°F (218°C) until golden brown.

EXAMPLE 8 - Croissant

[0088] Croissants were produced using a traditional artisan formula provided by the bread baker's guild. This formula is prepared using a preferment. Progressive Baker Artisan flour was used to make the control croissant.

Croissant

TABLE 15

Dough Process

Incorporate all ingredients on low speed for 3 minutes, then mix 4 minutes on medium speed.

Mix until dough is smooth, but not very developed

Dough should be a medium soft consistency

Desired dough temp = 72°F (22°C)

Primary fermentation = 1 hour

Punch and fold; put in cooler until dough reaches 45⁰F (7⁰C)

Roll dough into rectangle; Place butter on 1/2 of dough rectangle, then fold over to cover butter

Sheet to 8mm; 3 fold and refrigerate for 25 min; Repeat 2 more times

Roll to final thickness of 4.5mm

Cut to desired shape; Proof 1.5 hours at 76°F (24°C); Bake 16-18 min at 400⁰F (204⁰C) Pre-ferment Process

Mix ingredients just until all ingredients are well incorporated and dough is smooth

Desired dough temp = 70°F (21⁰C)

Fermentation time/temp = 10-12 hours @ 70⁰F (21⁰C)

Pound chilled butter until soft and pliable. Sheet on plastic to rectangle.

[0089] Doughs were mixed in a McDuffy bowl. Mix times for the soft durum flour were 3 minutes slow, 2 minutes fast, while for the Artisan flour the mix times were 3 minutes slow and 4 minutes fast. After mixing, both doughs rested for 1 hour at ambient temperature and then placed in a cooler. During incorporation of the butter, the soft durum flour dough demonstrated much more extensibility and less elasticity. After passes through a sheeter, the soft durum flour retained its shape and extension, while the artisan flour showed some snap- back. The color of the soft durum dough was similar to that of the butter itself, and unlike the Artisan dough, butter streaks and inconsistencies during sheeting were not visible and blended very well.

[0090] During proofing, the artisan flour dough croissant proofed as expected, however the soft durum dough proofed more slowly and to a slightly smaller volume. Both croissant types were placed in the oven after 1.5 hours of proof time. The amount of spring observed with the artisan flour was greater than with the soft durum flour, and the amount of layer definition was increased in the artisan, which may have been due to one additional and inadvertent 3 fold of the soft durum during lamination. Small, even blisters were evident on the surface of the soft durum croissant that were not seen on the artisan flour croissant.

[0091] When cut open, the soft durum crumb had a creamy yellow crumb similar to the breads. The appearance of the artisan flour croissant was typical of croissants and an off- white color. The texture of the soft durum flour croissant was chewier and crisper than that of the artisan croissant. The flavor of the soft durum version had a somewhat more complex profile.

EXAMPLE 9 - Cake

[0092] A standard white cake formula was tested with bleached cake flour as the positive control, unbleached pastry as the negative control, and soft durum flour. The formula used was not optimal for the positive control, and therefore the positive control was more dense than would have been expected. While the bleached cake sample was not optimal, it still had characteristics expected. The pastry flour cake was unacceptable, having little volume and a chewy, tough texture. The soft durum flour behaved like the pastry flour, however the crumb color was more yellow.

Cake

TABLE 16

Preparation:

Mix dry ingredients for 2min on 1 st gear

Mix lmin on first gear while adding water

Mix 2min on 2nd gear

Scrape down bowl and paddle

Mix on 2min on 2nd gear

Scale 8inch rounds at 370g

Bake at 350⁰F (177°C) in non-convection oven

Bake 25min

EXAMPLE 10 - Pizza Crust

[0093] Preparation: Pizza dough was produced using a traditional Neapolitan style crust formula. Artisan flour was used as a control.

Poolish Formula

TABLE 17

Mixed by hand until incorporated.

Fermentation: 10 hours at 70⁰F (21⁰C) Dough Formula

TABLE 18

Mix: 5 minutes for Artisan flour. 3.5 minutes for soft durum flour.

Fermentation: 2 hours at ambient

Divide: 320g pieces

Cold fermentation: 4 days at 40⁰F (4°C)

Pizzas were topped and baked at 550°F (13°C).

[0094] The soft durum dough was very extensible but had plenty of strength for this application. As compared to the artisan, the dough did not snap back and maintained the desired shape. Soft durum crusts were a light creamy yellow color, as was observed in the breads. The crust texture was chewier, crisper, and more tough than the artisan flour. The flavor profile was nuttier and richer than the artisan flour. The artisan flour had a more tender interior than the soft durum flour food product. Overall, this application was well suited to the soft durum.

EXAMPLE 11 - Refrigerated Biscuits

[0095] Refrigerated biscuits were produced using a blend of hard red spring wheat flour and bleached pastry flour as a control, and soft durum and bleached pastry as the experimental formula.

TABLE 19

[0096] As observed with other products, the soft durum product hydrated and reached development targets more quickly than the control flour. The soft durum flour dough had a creamy yellow color. Incorporation of the second stage was similar between doughs.

[0097] During sheeting, soft durum dough had less elasticity and more extensibility than the control dough. Product was packaged and refrigerated 7 days prior to evaluation. Product was then baked at 375°F (191⁰C) for 15 minutes.

[0098] Qualities of the baked products were very different. The color of the soft durum biscuit was noticeably more yellow, and the flavor was richer and more complex, having a nutty profile. The texture of the soft durum biscuit was chewier and tougher than that of the control product and was not acceptable for biscuit applications. It is expected that soft durum flour is better utilized in refrigerated bread dough.

[0099] There has been described inventive products and processes. Variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention.

Claims

CLAIMS We claim:

1. An edible food product substantially as shown and described.

2. A method of making an edible food product substantially as shown and described.

3. An edible food product comprising soft Tήticum turgidum containing at least one gene coding for puroindoline.

4. An edible food product comprising flour from soft kerneled Tήticum turgidum.

5. An edible food product comprising flour from soft kerneled Tήticum turgidum, said flour having an SKCS index value less than 65.

6. An edible food product comprising flour from soft Triticum turgidum containing at least one gene coding for puroindoline, said flour having an SKCS index value less than 60.

7. An edible food product comprising flour from soft kerneled Tήticum turgidum, said flour having an SKCS index value less than 55.

8. An edible food product comprising flour from soft kerneled Triticum turgidum, said flour having an SKCS index value less than 24.

9. An edible food product comprising flour from soft kerneled Triticum turgidum having puroindoline in the endosperm of the wheat kernel.

10. An edible food product comprising soft Tήticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat flour.

11. An edible food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline agglomerated with common hexaploid wheat flour.

12. A dough comprising soft Triticum turgidum containing a gene coding for puroindoline that is expressed in the endosperm.

13. A dough comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat flour.

14. A batter comprising soft Triticum turgidum containing a gene coding for puroindoline expressed in the endosperm.

15. A batter comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat flour.

16. An extruded food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

17. An extruded food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline, and common hexaploid wheat.

18. A method of making an edible food product comprising mixing soft Triticum turgidum containing at least one gene coding for puroindoline with other foodstuffs.

19. A method of making an edible food product comprising mixing soft Triticum turgidum containing at least one gene coding for puroindoline with common hexaploid wheat.

20. A method of making an edible food product comprising agglomerating soft Triticum turgidum containing at least one gene coding for puroindoline with common hexaploid wheat.

21. An ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

22. An ingredient for enhancing the yellowish color of baked foodstuffs comprising soft kerneled Triticum turgidum and having an "L" value of approximately 82 plus or minus 0.5, without addition of a food colorant.

23. An ingredient for enhancing the yellowish color of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline and having an "a" value of approximately -4.8 plus or minus 0.03, without addition of a food colorant.

24. An ingredient for enhancing the yellowish color of baked foodstuffs comprising soft kerneled Triticum turgidum and having a "b" value of approximately 22.6 plus or minus 0.4, without addition of a food colorant.

25. An ingredient for enhancing the appearance of baked foodstuffs in the yellow color range comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

26. An ingredient for enhancing the nut-like flavor of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

27. An ingredient for enhancing the crust formation of baked foodstuffs comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

28. An ingredient for enhancing the crust formation of baked foodstuffs including producing a crispier crust, said ingredient comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

29. A flour comprising soft kerneled Triticum turgidum having greater than 13% protein and a starch damage content less than 5%.

30. A flour comprising soft kerneled Triticum turgidum having greater than 9% protein and a starch damage content less than 5%.

31. A flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

32. An u all-purpose flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

33. A non-chlorinated cake flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

34. A non-chlorinated baked goods flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

35. An unbleached bread flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

36. An unbleached pasta goods flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

37. An unbleached pastry goods flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

38. A whole grain flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline.

39. A non-chlorinated whole grain flour comprising soft Triticum turgidum containing at least one gene coding for puroindoline

40. A baked food product made without a colorant or flavor and comprising a yellowish color, a crisp crust, and a nutty taste derived from soft Triticum turgidum containing at least one gene coding for puroindoline.

41. A method of making a baked food product with a nut-like taste comprising using a flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline.

42. A method of making a dough comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline.

43. A method of making a batter comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline.

44. A method of making an extruded food product comprising using flour comprised of soft Triticum turgidum containing at least one gene coding for puroindoline.

45. A method of making an all purpose flour comprising milling soft Triticum turgidum containing at least one gene coding for puroindoline.

46. A method of making a food product comprising mixing soft Triticum turgidum containing at least one gene coding for puroindoline and gluten.

47. A food product comprising soft Triticum turgidum containing at least one gene coding for puroindoline and gluten.

48. A method of making an extruded pasta comprising using no more than 32g of water per 10Og of durum flour.

49. A method of making an extruded pasta comprising using a weight ratio of water to durum flour no greater than 32: 100.

50. A method of making a pasta flour comprising milling soft Triticum turgidum containing at least one gene coding for puroindoline in a soft milling process.