Abd El-Sattar, A., Mostafa, A. (2017). Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.. Journal of Food and Dairy Sciences, 8(9), 383-386. doi: 10.21608/jfds.2017.38908
A. S. Abd El-Sattar; A. M . Mostafa. "Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.". Journal of Food and Dairy Sciences, 8, 9, 2017, 383-386. doi: 10.21608/jfds.2017.38908
Abd El-Sattar, A., Mostafa, A. (2017). 'Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.', Journal of Food and Dairy Sciences, 8(9), pp. 383-386. doi: 10.21608/jfds.2017.38908
Abd El-Sattar, A., Mostafa, A. Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.. Journal of Food and Dairy Sciences, 2017; 8(9): 383-386. doi: 10.21608/jfds.2017.38908
Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.
2Wheat Res. Dept., Field Crops Res. Inst., ARC. Giza Egypt
Abstract
This study was carried out to compare and evaluate different varieties of durum wheat physically, chemically and technologicaly as well as to investigate the possibility of using their semolina durum wheat varieties in preparing Pasta . The obtained results revealed that, physical properties of durum wheat varieties varied from one variety to another. It was found that Bane suif 1 had the highest weight among all wheat varieties that recorded 57.58 g/1000 grains. Whereas, hectoliter was higher in Sohaga 4 variety than those of all wheat varieties. Bane suif 4 contain the highest content of extraction percentage which was (65%) followed by Bane suif 5 which recorded (58.10%). However, semolina variety of Bane suif 5 contain the highest content of crud protein which was (14.30%) followed by Sohago 4 which recorded (13.95%) while the lowest value of crud protein was (12.50%) for Bane suif 1. Furthermore, the highest gluten content was found in Bane suif 5 (12.50 %) compared with another semolina varieties..In addition, Pasta made from semolina variety of Bane suif 5 had the highest water absorption value among all of the tested Pasta samples. Furthermore, Pasta made from semolina variety of Sohaga4 had the highest value of cooking time, cooking losses , cooking weight and swelling percentage among all of the tested Pasta samples. Results of Organoleptic evaluation indicated that, overall acceptability scores of cooked Pasta made from semolina variety of Bane suif 1 gave the highest scores The Pasta made from semolina variety of Sohaga 4 gave approximately the lowest scores for all characteristics.
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