Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Genome-Wide Association Studies of Agronomic and Quality Traits in Durum Wheat
AgricultureDurum wheat is mainly used for products for human consumption, the quality of which depends on the content of protein and yellow pigments in the semolina.
Stefan Tsonev +5 more
doaj +1 more source
The Response of Durum Wheat to the Preceding Crop in a Mediterranean Environment
The Scientific World Journal, 2014 Crop sequence is an important management practice that may affect durum wheat (Triticum durum Desf.) production. Field research was conducted in 2007-2008 and 2008-2009 seasons in a rain-fed cold Mediterranean environment to examine the impact of the ...
Laura Ercoli +4 more
doaj +1 more source
Enhanced Temperature During Grain Filling Reduces Protein Concentration of Durum Wheat
Italian Journal of Agronomy, 2007 Durum wheat is cultivated over more than 13 millions of hectares (ha) world wide and Italy is the main European producer with 3.5 millions tons per year. The protein concentration of durum wheat is very important, it ensures high nutritional value and is
Francesco Primo Vaccari +3 more
doaj +1 more source
The contractual relationships in the Italian durum wheat chain: empirical survey evidence
New Medit, 2020 The paper investigates the vertical relations along the Italian durum wheat chain and the factors affecting farmers’ behavior in adopting contractual agreements.
Roberto Solazzo +2 more
doaj +1 more source
Permanent Spreading of 1RS.1AL and 1RS.1BL Translocations in Modern Wheat Breeding
Plants, 2023 Wheat-rye translocations 1RS.1BL and 1RS.1AL are used in bread wheat breeding worldwide because a short arm of rye chromosome 1 (1RS) when introgressed into the wheat genome confers resistance to diseases, pests and better performance under drought ...
Varvara A. Korobkova +13 more
doaj +1 more source
Agricultural and Food Science, 2015 The phytic acid (PA), inorganic phosphorus (Pi), yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) of 15 Triticum aestivum and 15 Triticum durum wheats grown at six different environments were evaluated for ...
Gordana Branković +6 more
doaj +1 more source
Study of baking properties of the winter durum wheat varieties
Зерновое хозяйство России, 2023 The current paper has presented the study results of rheological and baking properties of 4 winter durum wheat varieties in mixtures with common wheat.
N. S. Kravchenko +5 more
doaj +1 more source
Grain zinc, iron and protein concentrations and zinc-efficiency in wild emmer wheat under contrasting irrigation regimes [PDF]
, 2008 Micronutrient malnutrition, and particularly deficiency in zinc (Zn) and iron (Fe), afflicts over three billion people worldwide, and nearly half of the world’s cereal-growing area is affected by soil Zn deficiency.
Cakmak, Ismail +8 more
core +1 more source
The technological and baking traits of durum wheat
Зерновое хозяйство России, 2018 Durum wheat grain is the main raw material for pasta production, but some characteristics of the culture are promising for its use in baking. The flour from durum wheat in its pure form is of little use for bakery products. At the same time the use of 30%
E. N. Shabolkina +2 more
doaj +2 more sources