Commission canadienne des grains
Symbole du gouvernement du Canada

Liens de la barre de menu commune

Les incidences des facteurs de classement fréquemment détectés sur l'aptitude technologique du blé dur



6. Bibliographie

Autran, J.-C., Abécassis, J., and Feillet, P. 1986. Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats. Cereal Chem. 63:390-394.

Bolling, H., und Zwingelberg, H. 1972. Glasigkeit und Grieβausbeute bei Durumweizen. Getreide Mehl Brot 26:264-269.

Combe, D., Garçon-Marchand, O., Seiller, M.P., et Feillet, P. 1988. Influence de la germination sur la qualité des blés durs. Industries des céréales 53:29-33.

Debbouz, A., Pitz, W.J., Moore, W.R. and D’Appolonia, B.L. 1995. Effect of bleaching on durum wheat and spaghetti quality. Cereal Chem. 72:128-131

D’Egidio, M.G., Mariani, B.M., Nardi, S., Novaro, P., and Cubadda, R. 1990. Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chem. 67:275-281.

Dexter, J.E. 1993. End-use quality implications of grading factors in wheat. Pages 697-722 in: Grain and Oilseeds: Handling, Marketing, Processing. 4th Edition. E.J. Bass, ed. Canadian International Grains Institute, Winnipeg, Canada.

Dexter, J.E., and Edwards, N.M. 1998. The implications of frequently encountered grading factors on the processing quality of common wheat. AOM Bulletin (sous presse).

Dexter, J.E., and Matsuo, R.R. 1981. Effect of starchy kernels, immaturity, and shrunken kernels on durum wheat quality. Cereal Chem. 58:395-400.

Dexter, J.E., and Matsuo, R.R. 1982. Effect of smudge and blackpoint, mildewed kernels, and ergot on durum wheat quality. Cereal Chem. 59:63-69.

Dexter, J.E., and Tipples, K.H. 1987. Wheat milling at the Grain Research Laboratory. Part 3. Effect of grading factors on wheat quality. Milling 180(7):16,18-20.

Dexter, J.E., and Wood, P.J. 1996. Recent applications of debranning of wheat prior to milling. Trends Food Sci. Tech. 7:35-41.

Dexter, J.E., Matsuo, R.R., and Morgan, B.C. 1981. High temperature drying: Effect on spaghetti properties. J. Food Sci. 46:1741-1746.

Dexter, J.E., Matsuo, R.R., and Martin, D.G. 1987. The effect of test weight on durum wheat quality. Cereal Foods World 32:772-777.

Dexter, J.E., Williams, P.C., Edwards, N.M., and Martin, D.G. 1988. The relationship between durum wheat vitreousness, kernel hardness and processing quality. J. Cereal Sci. 7:169-181.

Dexter, J.E., Marchylo, B.A., MacGregor, A.W., and Tkachuk, R. 1989a. The structure and protein composition of vitreous, piebald and starchy durum wheat kernels. J. Cereal Sci. 10:19-32.

Dexter, J.E., Matsuo, R.R., and Daniel, R.W. 1989b. The influence of heat damage on durum wheat spaghetti quality. Can. Inst. Food Sci. Tech. J. 22:227-237.

Dexter, J.E., Matsuo, R.R., and Kruger, J.E. 1990. The spaghetti-making quality of commercial durum wheat samples with variable alpha-amylase activity. Cereal Chem. 67:405-412.

Dexter, J.E., Tkachuk, R., and Tipples, K.H. 1991. Physical properties and processing quality of durum wheat fractions recovered from a specific gravity table. Cereal Chem. 68:401-405.

Dexter, J.E., Marchylo, B.A., and Mellish, V.J. 1994. Effects of frost damage and immaturity on the quality of durum wheat. Cereal Chem. 71:494-501.

Dexter, J.E., Clear, R.M., and Preston, K.R. 1996. Fusarium head blight: Effect on the milling and baking of some Canadian wheats. Cereal Chem. 73:695-701.

Dexter, J.E., Marchylo, B.A., Clear, R.M., and Clarke, J.M. 1997. Effect of Fusarium head blight on semolina milling and pasta-making quality of durum wheat. Cereal Chem. 74:519-525.

Dick, J.W., Walsh, D.E., and Gilles, K.A. 1974. The effect of field sprouting on the quality of durum wheat. Cereal Chem. 51:180-188.

Donnelly, B.J. 1980. Effect of sprout damage on durum wheat quality. Macaroni J. 62:8-10, 14.

Fajardo, J.E., Dexter, J.E., Roscoe, M.M., and Nowicki, T.W. 1995. Retention of ergot alkaloids in wheat during processing. Cereal Chem. 72:291-298.

Feillet, P., and Dexter, J.E. 1996. Quality requirements of durum wheat for semolina milling and pasta production. Pages 95-131 in: Pasta and Noodle Technology. J.E. Kruger, R.R. Matsuo and J.W. Dick, eds. American Association of Cereal Chemists, St. Paul, MN.

Hook, S.C.W. 1984. Specific weight and wheat quality. J. Sci. Food Agric. 35:1136-1141.

Kruger, J.E., and Matsuo, R.R. 1982. Comparison of alpha-amylase and simple sugar levels in sound and germinated durum wheat during pasta processing and spaghetti cooking. Cereal Chem. 59:26-31.

Lorenz, K. 1979. Ergot in cereal grains. CRC Crit. Rev. Food Sci. Nutri. 11:311-354.

Matsuo, R.R., Dexter, J.E., Kosmolak, F.G., and Leisle, D. 1982a. Statistical evaluation of tests for assessing spaghetti-making quality of durum wheat. Cereal Chem. 59:222-228.

Matsuo, R.R., Dexter, J.E., and MacGregor, A.W. 1982b. Effect of sprout damage on durum wheat and spaghetti quality. Cereal Chem. 59:468-472.

Matveef, M. 1963. Le mitadinage des blés durs, son évaluation et son influence sur le rendement et la valeur des semoules. Bulletin des anciens élèves de l’École française de meunerie 198:299-306.

Menger, A. 1971. Probleme der Glasigkeit von Durumweizen. Getreide Mehl Brot 21:91.95.

Moore, W.R. 1994. Significance of Fusarium infected wheat and vomitoxin on wheat based foods. (Abstr.) Cereal Foods World 39:625.

Nowicki, T.W., Gaba, D.G., Dexter, J.E., Matsuo, R.R., and Clear, R.M. 1988. Retention of the Fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles. J. Cereal Sci. 8:189-202.

Pomeranz, Y., Bechtel, D.B., Sauer, D.B., and Seitz, L.M. 1990. Fusarium head blight (scab) in cereal grains. Pages 373-433 in : Advances in Cereal Science and Technology. Vol. X. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.

Preston, K.R., and Symons, S.J. 1993. Measurement of heat damage in wheat by assessment of protein fibril formation. J. Cereal Sci. 18:53-59.

Preston, K.R., Morgan, B.C., Kilborn, R.H., and Tipples, K.H. 1989. Assessment of heat damage in Canadian hard red spring wheats. Can. Inst. Food Sci. Tech. J. 22:63-69.

Watson, C.A., Banasik, O.J., and Sibbitt, L.D. 1977. Relation of grading and wheat quality factors to end-use quality characteristics and semolina milling properties. Macaroni J. 58(11):10,12,13,16.