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Study on the functional quality of durum wheat variety Neptun 2

Petrova I., Belcheva L., Velkov B., Cvetkov S., Cvetkov K.

The end-use quality of thirty samples of durum wheat variety Neptun 2, grown in Bulgaria at 6 locations for 5 years was studied. Neptun 2 was bred in the Institute of Wheat and Sunflower 'Dobrudza'. The gluten strength, mixing properties and pasta cooking quality were analysed and compared with these of other Bulgarian durum wheat varieties. The following indices were determined: SDS-sedimentation volume of ground grain; viscoelastic properties of wet gluten; Osborne solvent protein composition of semolina; ALPAG gliadin electrophoretic profile; farinograph mixing parameters at low water absorption and rheological characteristic of cooked pasta product. The gliadin proteins of Neptun 2 contains g-gliadin fraction 45 and possess strong gluten/protein characteristics and good pasta quality. The other Bulgarian durum wheats belong to the gliadin type 42 and consequently have inferior pasta making potential.

Mots-clés    

BLE DUR, BULGARIE, GLUTEN, PATE ALIMENTAIRE, PROTEINE, QUALITE

Citer cet article    

Petrova I., Belcheva L., Velkov B., Cvetkov S., Cvetkov K. Study on the functional quality of durum wheat variety Neptun 2. In : Royo C. (ed.), Nachit M. (ed.), Di Fonzo N. (ed.), Araus J.L. (ed.). Durum wheat improvement in the Mediterranean region: New challenges . Zaragoza : CIHEAM, 2000. p. 519-523. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 40). Seminar on Durum Wheat Improvement in the Mediterranean Region: New Challenges, 2000/04/12-14, Zaragoza (Spain). http://om.ciheam.org/om/pdf/a40/00600087.pdf