Comparative analysis of the technologiCal quality of NEW bulgarian durum wheat varieties | СРАВНИТЕЛЕН АНАЛИЗ НА ТЕХНОЛОГИЧНОТО КАЧЕСТВО НА НОВИ БЪЛГАРСКИ СОРТОВЕ ТВЪРДА ПШЕНИЦА
2013
Petrova, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
A review of the technological quality of durum wheat, supported to state variety testing in Bulgaria in the period 2004-2011 was made. 136 samples of wheat, which includes: nine Bulgarian winter durum wheat varieties, three foreign winter varieties and three spring durum wheat varieties were tested. The position of varieties according to contemporary industrial requirements for durum wheat quality was clarified. Bulgarian winter durum wheat has large grain with high-test weight and vitreousness, which is a prerequisite for its high milling performance. Durum wheat meets the requirements for protein accumulation in favorable conditions. Most Bulgarian durum wheats has lower yellow pigment content according to todays standards. As regard the gluten strength, predominant varieties are these with strong gluten and good pasta-making potential. Most successful achievement of the Bulgarian selection of durum wheat in the period 2004-2011 is the two winter durum varieties Predel and Mirela. They combine high yellow pigments content, strong gluten and good pasta color and cooking quality.
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