{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/35457"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/35457","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia","abstract":"Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years.","abstract_html":"Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years.","abstract_has_math":false,"creators":["Bullard, Amanda Simpson"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Crop and Soil Environmental Sciences","degree_department":"Crop and Soil Environmental Sciences","school":null,"contributors":[],"advisors":[],"committee_chairs":["Abaye, Azenegashe Ozzie","Griffey, Carl A."],"committee_members":["Conforti, Frank D.","Brann, Daniel E.","Alley, Marcus M."],"year":1999,"date_issued":"1999-10-08","date_published":"1999-10-08","updated_at":"2026-07-22T22:19:56Z","subjects":["durum wheat","pasta","gliadin proteins","cooking quality","alternative crops"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-102199-065536"],"render_values":[{"text":"etd-102199-065536","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/35457","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Abaye, Azenegashe Ozzie","Griffey, Carl A."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Conforti, Frank D.","Brann, Daniel E.","Alley, Marcus M."]},{"key":"dc:contributor.department","label":"Department","values":["Crop and Soil Environmental Sciences"]},{"key":"dc:creator","label":"Author","values":["Bullard, Amanda Simpson"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:46:56Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:46:56Z","2012-05-08"]},{"key":"dc:date.issued","label":"Date","values":["1999-10-08"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Crop and Soil Environmental Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["durum wheat","pasta","gliadin proteins","cooking quality","alternative crops"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-102199-065536"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/35457"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Abaye, Azenegashe Ozzie","Griffey, Carl A."],"dc:contributor.committeemember":["Conforti, Frank D.","Brann, Daniel E.","Alley, Marcus M."],"dc:contributor.department":["Crop and Soil Environmental Sciences"],"dc:creator":["Bullard, Amanda Simpson"],"dc:date.accessioned":["2014-03-14T20:46:56Z"],"dc:date.available":["2014-03-14T20:46:56Z","2012-05-08"],"dc:date.issued":["1999-10-08"],"dc:description.abstract":["Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-102199-065536"],"dc:identifier.uri":["http://hdl.handle.net/10919/35457"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["durum wheat","pasta","gliadin proteins","cooking quality","alternative crops"],"dc:title":["Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia"],"dc:type":["Thesis"],"thesis:degree_discipline":["Crop and Soil Environmental Sciences"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:56Z"}