Iranian Agricultural Engineering Research Institute, P.O.Box 31585-845, Karaj, Islamic Republic of Iran.
Abstract: (6001 Views)
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.
Subject:
Food Science and Technology Received: 2010/03/31 | Accepted: 2010/03/31 | Published: 2010/03/31