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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Mots clés AGROVOC

bulgaria bulgarie calidad gluten hard wheat quality trigo duro triticum durum

Informations bibliographiques

Editeur

Ekoloski pokret grada Novog Sada

Pagination

p. 259-262

D'autres materias

Ble dur; Qualite

Langue

serbe

Note

Summary (En)

2 tables; 8 ref.

ISBN

86-83177-07-6

Titre traduit

Mogucnosti pravljenja testenine od nekih bugarskih genotipova durum psenice

Type

Summary; Conference

Source

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.

Conférence

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

Sur AGRIS depuis: 2001-08-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Unassigned data from Yugoslavia

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