Bread-making quality of new durum wheat cultivars.

摘要

Genetic characteristics of varieties remarkably affect bread-making quality of durum wheat semolina. The aim of this research is to evaluate the most recent durum wheat cultivars in order to identify the genotypes best suited to be transformed in bread. The bread-making quality of 12 new Italian cultivars has been evaluated in comparison with three testers. In the three-year period 2000-2002, semolina samples derived from two Sicilian environments have been analysed for protein content, gluten content, gluten index and semolina yellow index. Alveographic and farinographic analyses, and experimental bread-making test were carried out as well. High variability has been found among the genotypes for all qualitative and technological parameters. The results showed the high bread-making quality of the new cultivars Preco, Torrebianca, Quadrato and Pietrafitta.