[Assessment of the technological quality of hard wheat varieties for pasta manufacture]
1998
Brites, C. | Muacho, M.C. | Sousa, R.B. | Vazquez, J.F. | Carrillo, J.M.
Fifty nine durum wheat cultivars grown at two locations for one year were subjected to physical (kernel weight, vitreousness), chemical (protein content, gluten content, gluten index, falling number, sedimentation value) and rheological (mixograph) tests. For all most of quality tests, a great influence of environmental effect were detected. The values of the SDS sedimentation test, gluten index, mixograph development time and "tolerance index" were less affected. Consequently, these parameters could be the most adequate, to evaluate the genetic potential of the varieties. In an adverse environment, happened a significant positive correlation between the dough consistence estimated with the mixograph and the protein content, not detected with the SDS sedimentation test. The opposite situation was detected in a suitable environment. The quality potential of 'Castronuevo', 'Mexicali', 'Cosmodur', 'Regallo' and 'Valnova' were identified
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