بررسي شرايط و ماده اوليه مناسب براي توليد ماكاروني مرغوب

Optimum Condition and Proper Row Materials for Producing Good Quality Pasta

To evaluate durum pasta quality traits, using international standards, a study was conducted on six improved and local durum wheat varieties (Triticum turgidum var. durum) with two varieties of bread wheat (Triticum aestivum). The traits examined included grain vitreousity (ICC Nr. 129), grain hardness index, yellow berry, black point, hectoliter weight, thousand kernel weight, protein percentage (ICC Nr. 10511), protein quality through sedimentation test (ICC Nr. Durum wheat gluten quality can be used to detect varieties with favorable traits for pasta making, some of these traits being: somolina%, pigment content, reaction to cooking and pasta disk (diameter 7 mm and thick 017 mm) pressure tolerance. The varieties Zardak from Kermanshah, Altar from Ahvaz and Yavaros from Karaj exhibited the most favorable pasta quality traits. There existed signficant positive correlations (at 1% level) between protein % and sedimentation test, wet & dry glutn and protein %, Wet gluten and sedimentation test, hardness - index and semolina %. The results indicated that protein percentage of durum wheat varieties can be used to select varieties of favorable quality for pasta making.