EFFECT OF WHITE WHEAT IN DURUM WHEAT ON THE YIELD AND QUALITY OF FLOUR AND MACARONI PRODUCTS

The results of a studying the effect of white wheat in class 3 durum wheat on the yield and quality of macaroni semolina and macaroni products are presented. For research, class 3 durum wheat of Kharkovskaya 46 variety and class 3 white wheat of Novosibirskaya 67 variety harvested in 2019 were used. It has been determined that when up to 8 % of white wheat is added to the durum wheat, the indicators of macaroni semolina and macaroni products change slightly. When processing 100 % white wheat, the properties of macaroni semolina and macaroni products significantly change for the worse compared to the properties and indicators of durum wheat macaroni products. It has been determined that up to 8 % of white wheat in the grinding mixture of durum and white wheat leads to a significant change in the quality of macaroni products. In macaroni products made of flour obtained from white wheat, a high amount of dry matter that passed into the cooking water was revealed. It has been determined that macaroni products made of flour of durum and soft wheat differ significantly according to other quality indicators. This difference is especially noticeable in the amount of yellow pigment. It has been also determined that macaroni made of white wheat flour has a higher content of white compound color component and a lower content of the black, yellow and red compound color components. Addition of up to 8 % white wheat to durum wheat had no significant effect on the color characteristics of macaroni products made of durum wheat flour. The results obtained can be used in the preparation of grinding mixtures at existing flour mills for durum wheat grain processing.