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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书目信息
出版者
Ekoloski pokret grada Novog Sada
页码
p. 259-262
其它主题
Qualite; Ble dur
语言
塞尔维亚
注释
Summary (En)
2 tables; 8 ref.
ISBN
86-83177-07-6
翻译的标题
Mogucnosti pravljenja testenine od nekih bugarskih genotipova durum psenice
类型
Summary; Conference
来源
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.
粮农组织大会
Eko-konferencija 2000, Novi Sad (Yugoslavia), 27-30 Sep 2000
2001-08-15
AGRIS AP
