Effect of durum wheat genotype and environment on the heat-damage of dried pasta

The influence of the environment and genotype on the concentration of some semolina components involved in the Maillard Reaction (MR) during high temperature (HT) drying of pasta was determined in six varieties of durum wheat grown at two contrasting locations for two consecutive years. The extent of MR in HT dried pasta as determined by furosine level was found to be significantly related (r = 0.68; p < 0.05) with the amount of reducing sugars. Moreover, the susceptibility to MR appeared to be strictly dependent on α-amylase activity in both kernel (r = 0.70; p < 0.01) and semolina (r = 0.62; p < 0.01). The extent of MR showed a high heritability value, suggesting that genetic manipulation can be used to reduce the susceptibility to MR and preserve the nutritional value of wheat in HT dried pasta.