The Pasta quality Trait of Durum Wheats

摘要

To study and evaluate the Durum pasta quality traits through Internationnal Standard methdos, an experiment on seven Improved and local Durum - wheate were carried out. The traits which were udner observation were as follow; Percentage of grain vitreous, grain Hardiness-Inder, yellow barry and brown spots, Hectoliter weight, 1000 kernel weight, Protein percentage, Protein quality(Zelleny), Gluten percentage, gluten quality(gluten-Indar), Semolina percentage, Pigments contain, Cooking traits, Pasta discs pressure tolerance of pasta quality and Spaghetti characteristics via Pasta machine to study the Spaghetti quality from clour, vitreousity, chewing, and forme of Performance in diches.