Pastamaking and breadmaking quality of soft-textured durum wheat lines

2011 ◽  
Vol 54 (3) ◽  
pp. 481-487 ◽  
Author(s):  
Laura Gazza ◽  
Daniela Sgrulletta ◽  
Alessandro Cammerata ◽  
Gloria Gazzelloni ◽  
Maurizio Perenzin ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Breadmaking Quality ◽  
Wheat Lines

Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

2006 ◽  
Vol 192 (2) ◽  
pp. 147-150 ◽  
Author(s):  
T. Dessalegn ◽  
M. T. Labuschagne ◽  
C. S. van Deventer
Keyword(s):  
Durum Wheat ◽  
Wheat Lines

scholarly journals EVALUATION OF ADAPTIVE CAPACITY OF PROMISING SPRING DURUM WHEAT LINES IN OMSK REGION CONDITIONS

2020 ◽  
pp. 18-26
Author(s):  
M. N. Kiriakova ◽  
V. S. Iusov ◽  
M. G. Evdokimov ◽  
D. A. Glushakov
Keyword(s):  
Disease Resistance ◽  
Durum Wheat ◽  
Adaptive Capacity ◽  
Stem Rust ◽  
Grain Quality ◽  
Vegetation Period ◽  
Steppe Zone ◽  
Adaptive Ability ◽  
Wheat Lines

Field research was carried out in 2018-2019 on the premises of Omsk Agrarian Research Centre, exactly the breeding crop rotation of the laboratory of durum wheat breeding as well as at the reference point of seed production in the steppe zone in the village of Novouralsky Tavrichesky district of Omsk region. The experiments were conducted in a complete fallow. The area of the plots was 10 m², repeated four times, the location was random. Weather conditions during the vegetation period of 2018 were contrasting both in terms of precipitation and temperature. Grain formation took place in late August - early September, which had a significant impact on grain quality. In 2019, atypical meteorological conditions were observed: favorable in the first vegetation period and arid - in the second (Volga type of drought). The productivity of durum wheat lines was estimated in terms of adaptive capacity and stability. Scientific data on the parameters of grain quality and disease resistance are highlighted. Yields of durum wheat lines varied considerably depending on agro-climatic conditions of the year and cultivation background. The best conditions for the growth and development of genotypes were set up in the southern forest-steppe zone of Omsk, the maximum crop yield was observed in the Gord. line 08-67-1, Gord. 09-68-1, Gord. 05-12-7(v), Gord. 08-107-5. The general adaptive ability is close to zero, that shows stability of genotypes in external environment. Specific adaptive ability revealed in the lines: Gord. 10-33-3, Gord. 10-8-4, Gord. 11- 70-7, Gord. 11-77-8, Gord. 11-99-1. The authors highlight the following promising lines according to the experimental results: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1. Selection assessment of promising lines was carried out on the indicators of grain quality and disease resistance. The following parameters are seen as good quality indicators at the Gord line 11-70-7: weight of 1000 grains is 49.75 g and high resistance to stem rust (6%). According to the quality of grain and weight of 1000 grains, Gord. line 09-68-1 is better than Zhemchuzhina Sibiri, affection of brown and stem rust is minimal that is interesting for selection procedures. The following varieties are valuable from the point of view of breeding, stability of genotype, high productivity, quality of grain and pasta and resistance to disease: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1, Gord. 11-70-7, Gord. 11-99-1.

scholarly journals Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2947
Author(s):  
Cristina Cecchini ◽  
Andrea Bresciani ◽  
Paolo Menesatti ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Wheat Quality ◽  
Functional Quality ◽  
Durum Wheat Semolina ◽  
Technological Quality ◽  
Wheat Lines ◽  
Reliable Methods ◽  
The Ideal

Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.

Evaluation of the Breadmaking Quality of Austrian-Grown Wheats Using an Automatic Home-Bakery

2001 ◽  
Vol 29 (3-4) ◽  
pp. 421-428 ◽  
Author(s):  
Heinrich Grausgruber ◽  
Adelheid Elisabeth Kreuzmayr ◽  
Peter Ruckenbauer
Keyword(s):  
Breadmaking Quality
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