Romansa - white grain winter wheat used cooked for eating
2001
Dodig, D. (Institut za istrazivanja u poljoprivredi "Srbija", Zajecar (Yugoslavia). Centar za poljoprivredna i tehnoloska istrazivanja) | Stojanovic, Z. | Saric, M.
In the Agricultural and Technological Research Center in Zajecar (Serbia, Yugoslavia) it has been breeded of wheat cultivars for special purposes (cooking, confectionery, wheat flakes and pastry). As a result of such research, in 1999 it was registered the new purposeful wheat cultivar with white soft grain for cooking - Romansa. The Romansa cv. has a coarse grain of prominently floury structure and large volume mass, so that it gives optimal yield of soft flour. By testing its convenience for cooking, it was found out that the wheat mass absorbs about 160% of water, and that, after being cooked, its mass is increased by 70%. As sensor evaluation, the cooked wheat was estimated by the highest mark for appearances, taste and aroma. Agronomic characters of this cultivars are on the satisfactory level for Yugoslav agroecological conditions.
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