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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Эту запись предоставил Unassigned data from Yugoslavia
