Pasta making potential of some Bulgarian durum wheat genotypes

Deneva, M.

Pasta making potential of some Bulgarian durum wheat genotypes

2000

Deneva, M. (Cotton and Durum Wheat Research Institute, Chirpan (Bulgaria))

Pasta making quality of some Bulgarian durum wheat cultivars and advanced lines was studied. The 1000-kernel weight, kernel vitreousness, protein content, wet and dry gluten were used to assess grain quality. SDS sedimentation value, gluten softening and compressibility were used to determine gluten quality. It was established that all investigated genotypes meet the requirements of high level of protein and gluten content. There is some need to improve its gluten strength and carotenoid pigments content.

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Palabras clave de AGROVOC

bulgaria bulgarie calidad gluten hard wheat quality trigo duro triticum durum

Información bibliográfica

Editorial

Ekoloski pokret grada Novog Sada

Paginación

p. 259-262

Otras materias

Ble dur; Qualite

Idioma

Serbio

Nota

Summary (En)

2 tables; 8 ref.

ISBN

86-83177-07-6

Título traducido

Mogucnosti pravljenja testenine od nekih bugarskih genotipova durum psenice

Tipo

Summary; Conference

Fuente

Safe food: [Eco-conference 2000. Proceedings, 2], Aleksic, N. (Ed.).- Novi Sad (Yugoslavia): Ekoloski pokret grada Novog Sada, 2000.- ISBN 86-83177-07-6; ISBN 86-83177-05-X. 385 p.

Conferencia

Eko-konferencija 2000, Novi Sad (Yugoslavia), 27-30 Sep 2000

En AGRIS desde: 2001-08-15

Formato: AGRIS AP

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