Durum Wheat Quality & Pasta Processing Research

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Frank Manthey


Teaching Responsibilities

CFS 759 Milling  -  3 Credits

Roller mill, hammermill, centrifugal cutting mill, burr mill.  Course focuses on wheat milling but also covers milling of oilseeds, corn, oat, rice, and legumes.

 

CFS 760 Pasta Processing - 2 Credits

Durum wheat quality, pasta production, and pasta quality.

 

CFS 765 Advanced Cereal and Food Chemistry I Co-teach - 4 Credits
Carbohydrates and enzymes of cereals and grain and their importance in food and industrial products

 

CFS 766 Advanced Cereal and Food Chemistry II Co-teach - 4 Credits
Lipids and proteins of cereals and grains and their importance in food and industrial products

 

Professional Memberships

AACC International

Gamma Sigma Delta

North Central Regional Project NC213: Management of Grain Quality and Security in World Markets

 

Education Background

Ph.D. Agronomy

Biochemistry minor

North Dakota State University, 1985

 

Publications

  1. Alamri, M., Manthey, F. Mergoum, M., Elias, E., and Khan, K. 2009. Assessing spring wheat quality using the glutograph instrument. Cereal Foods World 54:124-131.

  2. Dhillon, B., Wiesenborn, D., Wolf-Hall, C., and Manthey, F.. 2009. Development and evaluation of ozonated water system for antimicrobial treatment of durum wheat. J. Food Sci. 74:E396-E403.

  3. Manthey, F.A., and Sandhu, G.K. 2009. Challenges to processing nontraditional pastas. New Food 12:9-12.

  4. Manthey, F.A., Schorno, A.L., and Hall III, C.A. 2009. Effect of immature and off-colored seeds on the lipid quality of milled flaxseed. J. Food Lipids  16:407-420.

  5. Manthey, F., and Xu, Y. 2009. Glycobiology of foods: Food carbohydrates.

  6. Royo, C., Elias, E.M., and Manthey, F.A. 2009. Durum wheat breeding. in: Handbook of Crop Breeding. J. Prohens, M.J. Carena, and F. Nuez eds. Kluwer Academic Publishers.

  7. Sandhu, K., Manthey, F.A., and Elias, E.M. 2009. High relative humidity affects vitreousness of durum wheat {Triticum turgidum L. var. durum (Desf)}. Cereal Res. Comm. 37:269-275.

  8. Schorno, A.L., Manthey, F.A., and Hall, C.A. 2009. Effect of seed moisture content on flaxseed (Linum usitatissimum L.) milling and milled product characteristics. J. Sci Food Agric.

  9. Schorno, A.L. Manthey, F.A., and Hall C.A. 2009. Effect of particle size and sample size on lipid stability of milled flaxseed (Linum usitatissimum L.). J Food Process. Preserv.

  10. Tiana, Y., Li, Y., Manthey, F.A., Xua, X., Jin, Z., and Deng, L. 2009. Influence of B-cyclodextrin on the short-term retrogradation of rice starch. Food Chem. 116-54-58.

  11. Manthey, F.A., Sinha, S., Wolf-Hall, C.E., and Hall III, C.A. 2008. Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J. Food Processing Preserv. 32:75-87.

  12. Sinha, S., and Manthey, F.A. 2008. Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour. J. Food Processing Preserv. 32:546-559.

  13. Xu, Y., Hall III, C., Wolf-Hall, C., and Manthey F. 2008. Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system. Int. J. Food Microbiol. 121:262-267.

  14. Zhang, W., Chao, S., Manthey, F., Chicaiza, O., Brevis, J.C., Echenique, V., and Dubcovsky, J. 2008. QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat. TAG 117:1361-1377.

  15.  Carrera, A., Echenique, V., Zhang, W., Helguera, M., Manthey, F., Schrager, A., Picca, A., Cervigni, G., and Dubcovsky, J. 2007. A deletion at the Lpx-B1 locus is associated with low lipoxygenase activity and improved pasta color in durum wheat (Triticum turgidum ssp.durum). J. Cereal Sci. 45:67-77.

  16. Elias, E.M., and Manthey, F.A. 2007. Registration of 'Divide' durum wheat. J. Plant Registr. 1:7-8.

  17. Elias, E.M., and Manthey, F.A. 2007. Registration of 'Grenora' durum wheat. J. Plant Registr. 1:8-9.

  18. Elias, E.M., and Manthey, F.A. 2007. Registration of 'Alkabo' durum wheat. J. Plant Registr. 1:10-11.

  19. Gelin, J.R., Elias, E.M., Manthey, F.A., and Grant, L. 2007. Study of the relationship between sprouting score and sprout damage in durum wheat (Triticum turgidum L. var. durum). Cereal Res. Comm. 35:53-61.

  20. Manthey, F.A., and Hall III, C.A. 2007. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. J. Sci. Food Agric. 87:2026-2033.

  21. El-Khayat, G.H., Samaan, J., Manthey, F.A., Fuller, M.P., and Brennan, C.S. 2006. Durum wheat quality: I. Some physical and chemical characteristics of Syrian durum wheat genotypes. Int. J. Food Sci. Technol. 41:22-29.

  22. Samaan, J., El-Khayat, G.H., Manthey, F.A., Fuller, M.P., and Brennan, C.S. 2006. Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilization. Int. J. Food Sci. Technol. 41:47-55.

  23. Ghosh, P., Manthey, F., Chakraborty, M., and Hall III, C. 2006. Effect of
    flaxseed flour on the quality of fresh wheat tortillas. Proc. Flax Institute of the
    United States. 61:170-176.

  24. Manthey, F., Landrieu, E., and Leblais, A., and Hall III, C. 2006. Use of
    microbial transglutaminase, vital wheat gluten, and pregelatinized semolina to
    improve the cooking quality of flaxseed-spaghetti. Proc. Flax Institute of the
    United States. 61:214-219.

  25. Manthey, F.A., and Twombly, W. 2006. Extruding and drying of pasta. Pages
    158.1-158.15 in: Handbook of Food Science, Technology, and Engineering. Y.H. Hui ed. Taylor and Frances. New York.

  26. Schorno, A., Manthey, F., Hall III, C., Wiesenborn, D., and Hammond, J. 2006.
    Immature and off-colored seed affects oil quality in milled flaxseed. Proc. Flax
    Institute of the United States. 61:186-192.

  27. Xu, Y., Hall III, C., Wolf-Hall, C., and Manthey, F. 2006. Antifungal activity of flaxseed flours. Proc. Flax Institute of the United States. 61:177-185.

  28. Yalla, S.R., and Manthey, F.A. 2006. Effect of semolina and absorption level on
    extrusion of spaghetti containing non-traditional ingredients. J. Sci. Food Agric.
    86:841-848.

  29. Elias, E.M., and Manthey, F.A. 2005. End products: present and future uses. Pages 63-86 in: Durum Wheat Breeding Current Approaches and Future Strategies. C. Royo, M.M. Nachit, N. DiFonzo, J.L. Araus, W.H. Pfeiffer, and G.A. Slafer eds. Food Products Press. New York.

  30. Elias, E.M., and Manthey, F.A. 2005. Durum wheat breeding at North Dakota State University. Pages 939-962. C. Royo, M.M. Nachit, N. DiFonzo, J.L. Araus, W.H. Pfeiffer, and G.A. Slafer eds. Food Products Press. New York.

  31. Hall III, C.A., Manthey, F.A., Lee, R.E., and Niehaus, M. 2005. Stability of
    alpha-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified
    macaroni. J. Food Sci. 70:C483-C489.

  32. Twombly, W., and Manthey, F.A. 2005. Soy in Pasta and Noodles. Pages 93-110 in: Soy Applications in Food. M.N. Riaz ed. Taylor and FrancisBoca Raton, FL.

  33. Zhao, Y.H., Manthey, F.A., Chang, S.K.C., Hou, H.-J., and Yuan, S.H. 2005. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J. Food Sci. 70:371-376.

  34. Manthey, F.A., Howatt, K.A., Wolf-Hall, C.E., and Dick, T.J. 2004. Harvesting standing wheat and wheat that has been cut and windrowed: A comparison of grain quality. Proc. International Quality Grains Conf. Compact Disk. Purdue University.

  35. Lee, R.E., Manthey, F.A., and Hall III, C.A. 2004. Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed. J. Food Processing and Preserv. 28:133-144.

  36. Manthey, F.A., 2004. From production to purchase - strong, high quality pasta. New Food 7(2):45-49.

  37. Manthey, F.A., Chakraborty, M., Peel, M.D., and Pederson, J.D. 2004. Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat. J. Sci. Food Agric. 84:441-446 .

  38. Manthey, F.A., Wolf-Hall, C.E., Yalla, S., Vijayakumar, C., and Carlson, D. 2004. Microbial loads, mycotoxins and quality of durum wheat from the 2001 harvest of the northern plains region, USA. J. Food Protection 67:772-780.

  39. Schorno, A., Manthey, F.A., Wiesenborn, D., HallIII, C., and Hammond, J. 2004. Flaxseed Milling. Proc Flax Institute of the United States. 60:15-23.

  40. Sinha, S., Yalla, S., and Manthey, F.A., 2004. Extrusion properties and cooking quality of fresh pasta containing ground flaxseed. Proc. Flax Institute of the United States. 60:24-30.

  41. Tulbek, M., Schorno, A., Meyers, S., Hall III, C., and Manthey, F.A., 2004. Chemical and sensory analysis and shelf life stability of roasted flaxseed. Proc. Flax Institute of the United States. 60:31-36.

  42. Manthey,F.A., Yalla, S., Dick, T., and Badaruddin, M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 81:232-236 .

  43. Bresnahan, G.A., Manthey, F.A., Howatt, K.A., and Chakraborty, M. 2003. Glyphosate applied preharvest induces shikimic acid accumulation in hard red spring wheat (Triticum aestivum). J. Agric. Food Chem. 51:4004-4007.

  44. Chakraborty, M., Hareland, G.A., Manthey, F.A., and Berglund, L.R. 2003. Evaluating
    quality of yellow alkaline noodles made from mechanically abraded sprouted wheat. J. Sci. Food Agric. 83:487-495.

  45. Elias, E.M., Manthey, F.A., and Miller, J.D. 2004. Registration of ‘Dilse’ durum wheat. Crop Sci. 44:1024.

  46. Elias, E.M., Manthey, F.A., and Miller, J.D. 2004. Registration of ‘Pierce’ durum wheat. Crop Sci. 44:1025.

  47. Hareland, G.A., and Manthey, F.A. 2003. Oats. Pages 4213-4220 in: Encyclopedia of Food Sciences and Nutrition. B. Caballero, L. Trugo, and P. Finglas, eds. Elsevier Sci. Ltd. St. Louis, MO.

  48. Lee, R.E., Manthey, F.A., and Hall III, C.A. 2003. Effects of boiling, refrigerating and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed. Cereal Chem. 80:570-574.

  49. Nandula, V.K., and Manthey, F.A. 2002. Kochia (Kochia scoparia) inbreds vary in response to 2,4-D and dicamba. Weed Technol. 16:50-54.

  50. Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Processing and cooking effects on lipid content and stability of "-linolenic acid in spaghetti containing ground flaxseed. J. Agric. Food Chem. 50:1668-1671.

  51. Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Stability of alpha-linolenic acid in macaroni containing ground flaxseed. Flax Institute of the United States. 59:14-20.

  52. Manthey, F.A., and Schorno, A. 2002. Physical and cooking quality of spaghetti made from wholewheat durum. Cereal Chem. 79:504-510.

  53. Manthey, F.A. 2002. Processing and Quality of Wholewheat Pasta. Pages 139-154 in: Whole Grains in Health & Disease. L. Marquart and G. Fulcher, eds. Am. Assoc. Cereal Chem. St. Paul, MN.

  54. Elias, E.M., Miller, J.D., and Manthey, F.A. 2001. Registration of ‘Lebsock’ durum wheat. Crop Sci. 41:2007-2008.

  55. Elias,E.M., Miller, J.D., and Manthey, F.A. 2001. Registration of ‘Plaza’ durum wheat. Crop Sci. 41:2008.

  56. Manthey, F.A., and Hareland, G.A. 2001. Effects of break-roll differential on semolina
    and spaghetti quality. Cereal Chem. 78:368-371.

  57. Manthey, F.A., Elias, E., Howatt, K. 2001. Grass control herbicides can affect durum wheat quality. Proc. National Wheat Industry Research Forum. 4:51-52.

  58. Manthey, F. 2000. Effect of preharvest sprouting on durum wheat and pasta quality. Proc. National Wheat Industry Research Forum. 3:63.

  59. Manthey, F.A., Lee, R.E., and Kegode, R.B. 2000. Quality of spaghetti containing ground flaxseed. Flax Institute of the United States. 58: 92-98.

  60. Manthey, F.A., Hareland, G.A., and Huseby, D.J. 1999. Soluble and insoluble dietary fiber content and composition in oat. Cereal Chem. 76:417-420.

 

 

 

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