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To evaluate durum pasta quality traits, using international standards, a study was conducted on seven improved and local durum wheat varieties. The traits examined included grain vitreousity (I.CC. No. 129), grain hardness index (h.i.), yellow berry (y.b.(, black point (h.p.), hectoliter weight (h.l.w.), thousand kerne! weight (t.k-w.j, protein percentage (I.CC. No. 105.1), protein quality through sedimentation test (I.CC. No. 116), and wet gluten percentage. Durum wheat gluten quality can be used to detect varieties with favorable traits for pasta making:, some of these traits being: semolina percentage, pigment content, reaction to cooking and pasta disk pressure tolerance. The varieties Zardak from Kermanshah, Altar 84 from Ahwaz and Yavaros 79 from Karaj exhibited the most favorable pasta quality traits. There existed significant positive correlations (at 1% level) between protein percentage and sedimentation test, wet gluten percentage and protein, wet gluten and sedimentation test, and protein percent and dry gluten. The results indicated that protein percentage of durum wheat varieties can be used to select varieties of favorable quality for pasta making.

Keywords: Durum wheat, Pasta, Qualily

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