Title Durum Wheat (Triticum durum) Quality
Authors Ferhat YÜKSEL, Mehmet KOYUNCU, Abdulvahit SAYASLAN
Abstract Wheat is the basic food material around the world, including in Turkey. Triticum aestivum (common or bread wheat) and Triticum durum (durum or pasta wheat) are the commercially produced wheat species in the world and Turkey. Durum wheat is better suited for high-quality pasta processing than other wheats due to its certain unique and superior characteristics. Kernel physical properties (size/homogeneity, hardness and vitreousness) that are crucial in selection of proper milling technology and semolina characteristics, yellow-colored pigments (carotenoids and flavonoids) and oxidative enzymes (LOX, PPO and POD) that are important in pasta color and protein content and properties (types of γ-gliadin 42 / γ-gliadin 45 and LMW-1 / LMW-2 glutenins) that are vital in al dente pasta-cooking characteristics are among the major quality criteria of durum wheat. Those quality criteria were reviewed in this study.
Keywords Wheat, durum, pasta, quality, pigment, protein
Journal DERLEME - Turkish Journal of Scientific Reviews
Issue Issue 2
Page 005-31
Year 2011
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