Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur

Faridur is the first 'soft kernel' durum wheat variety released in Italy. This variety has not yet been evaluated for its end-use quality. In the present study, the milling performance (using two different mills) and bread-making ability of Faridur were compared with Svevo. An effect of the mill type on flour properties was observed, with the Chopin CD1 mill leading to finer particle size, higher starch damage and water absorption than Buhler MLU 202. Protein and gluten content was significantly higher in Faridur, but gluten quality was lower, as indicated by alveograph and farinograph analyses. The softer nature of Faridur facilitated milling, reducing energy consumption and starch damage. The baking test led to a compact product, with low specific volume, needing adjustments in processing and formulation. As energy saving has become a key competitive factor in the milling sector, Faridur has potential for expanding the use of durum wheat.