The screening and evaluation of cereals for grain quality at ICARDA
1982
Williams, P.C. (University of Manitoba, Winnipeg (Canada). Grain Research Laboratory) | Jaby El-Haramain, F. (ICARDA, Aleppo (Syria). Cereal Improvement Program)
Cereal screening and evaluation commenced during June 1980 aimed at the selection of germplasm to maintain and improve processing and nutritional quality. Work carried out at the Grain Research Laboratory (GRL) using bakery flours from Lebanon, Syria, and Egypt identified the type of flour predominant among bakeries as relatively weak with a farinograph stability of 2-4 minutes. Thirty wheat samples were collected from six countries of the ICARDA region and then subjected to different chemical and photo-chemical tests. It was found that high correlations exist between the wheat meal fermentation time test (WMFT) and the farinograph stability. The screening of bread wheats and triticales involved tests for hardness, protein, kernel weight, and appearance. Durum wheat is used in making pasta and cous-cous in North Africa, and it is evaluated for potential bread baking properties as well as pasta properties. Barley is used mainly as feed grain in the Middle East, but as human food in North Africa, and it is evaluated for its malting potential as well as feed. Tests indicated that a high correlation exists between protein content and diastatic potential in barley and a low correlation between diastatic potential and kernel weight and size
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