Bread-making quality of Italian durum wheat (Triticum durum desf.) cultivars

被引：0

作者：

Palumbo, M ^{[1
]}

Spina, A ^{[1
]}

Boggini, G ^{[1
]}

机构：

[1] Ist Sperimentale Cerealicoltura, Sez Catania, I-95123 Catania, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2002年 / 14卷 / 02期

关键词：

bread-making; durum wheat; new cultivars; quality;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The bread-making characteristics of 23 Italian durum wheat cultivars grown in Sicily in 1998-1999 are reported. Protein content, farinograph curves, alveographic parameters, glutenin composition and semolina colour were determined and an experimental breadmaking test was carried out. Environmental conditions strongly affected the qualitative characteristics of the varieties. All the technological evaluations showed a wide range of variation also among genotypes in all environments. Loaf volume was correlated with alveographic P/L. The new cultivars Colorado, Mongibello, Varano and Svevo are well suited for bread-making and are characterized by the "7+8" or "6+8" HMW glutenins.

引用

页码：123 / 133

页数：11

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