Assessment of usefulness of domestic and foreign cultivars of spring durum wheat (Triticum durum Desf.) for pasta production
Leszek Rachoń
dziekanat.agbioinz@up.lublin.plKatedra Szczegółowej Uprawy Roślin, Akademia Rolnicza w Lublinie (Poland)
Abstract
The paper deals with usefulness of domestic and foreign cultivars and strains of spring durum wheat for pasta production. The grain used in the study came from a research field at the Felin experiment farm of the Agricultural University of Lublin. The results showed that the domestic cultivars are comparable to the foreign ones with respect to protein, gluten and ash levels in semolina, while being lower in yellow pigment. The high levels of semolina ash, as well as the low yellow pigment and high propensity to pasta dough darkening indicated that obtaining high quality pasta from grain grown in the Polish climate conditions is rather difficult for both the domestic and foreign cultivars.
Keywords:
yellow pigment, durum wheat, grain hardness, milling value, pastaReferences
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Authors
Leszek Rachońdziekanat.agbioinz@up.lublin.pl
Katedra Szczegółowej Uprawy Roślin, Akademia Rolnicza w Lublinie Poland
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Copyright (c) 2004 Leszek Rachoń
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