Durum wheat quality: A multidisciplinary concept

被引：206

作者：

Troccoli, A ^{[1
]}

Borrelli, GM ^{[1
]}

De Vita, P ^{[1
]}

Fares, C ^{[1
]}

Di Fonzo, N ^{[1
]}

机构：

[1] Ist Superimentale Cerealicoltura, Sez Foggia, I-71100 Foggia, Italy

来源：

JOURNAL OF CEREAL SCIENCE | 2000年 / 32卷 / 02期

关键词：

durum wheat; grain quality; protein quality; semolina milling; pasta colour; cooking quality;

D O I：

10.1006/jcrs.2000.0322

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of durum wheat cannot be simply defined since it changes depending on the worker and end-use. Here ive report a description of quality aspects evaluated at different levels: by the farmer grain dealer, seed company, milling industry, pasta industry and consumer. The transformation of durum wheat to improve the quality for traditional end-uses and for novel applications is also described. (C) 2000 Academic Press.

引用

页码：99 / 113

页数：15

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