The usefulness of durum wheat (Triticum durum) and common wheat (Triticum aestivum ssp. vulgare) cultivars for pasta production
Rachon, L. | Dziamba, S.(Akademia Rolnicza, Lublin (Poland). Katedra Szczegolowej Uprawy Roslin) | Obuchowski, W. | Kolodziejczyk, P.(Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego)
Evaluation of the grain from two durum and two common wheat cultivars used for pasta production is presented in the paper. The measurement of grain hardness was performed including the following indexes: torque, time of grinding, energy input, flour yield, wheat hardness index (WHI) and particle size index (PSI). Milling value and the content of ash in grain and semoline, total protein and wet gluten were also determined. The evaluation of pasta value was performed on the basis of yellow pigment content index and pasta dough darkening level. The results showed that durum wheat cultivars are characterized with higher grain hardness, yield of gluten proteins gluten and yellow pigments amount in comparison to common wheat. The dough made from durum wheat was distinguished by a higher yellow index achieving higher scores for pasta colour in comparison to common wheat, which points to better usefulness of durum wheat grains for pasta production. However, common wheat varieties were characterized by more favourable values of semolina purity index and a lower content of ash. A better semoline purity index of common wheat was revealed. However, it is the result of significantly lower, genetically determined mineral content in common wheat endospermin in comparison with durum wheat
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