A New Generation of Bulgarian Durum Wheats | Ново поколение български твърди пшеници
2009
Petrova, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Mihalkova, N., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Bozhilov, B., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
Quality evaluation of breeding durum winter wheats Denitsa, Predel and Severina supported for state variety testing in the 2004-2006, 2007 period and registered in 2008 was made. The grain, semolina and pasta properties were analyzed and compared with these of the standard variety Saturn 1. The new Bulgarian durum wheat varieties have mid - size to large kernel with mid to high-test weight, which is a prerequisite for its good milling performance. The durum varieties Denitsa and Predel have strong gluten, higher protein content and cooking potential and improved wheat, semolina and pasta yellowness compared to standard variety. The variety Severina has strong gluten, lower colour and cooking potential per unit protein compared to standard variety.
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