Variety traits
Triticum durum Desf.
A key factor in the pasta-making quality of durum wheat, determining the ability of semolina to maintain product structure during cooking. Unlike soft wheat, the primary concern is not the gross percentage of gluten, but its viscoelastic properties, expressed through the gluten index.
In the reference 167 varieties crop Durum wheat, where this is mentioned in the description.
For durum wheat, gluten quality is the determining trait ensuring the formation of high-quality dough for pasta production. In contrast to bread-baking standards, the critical indicator here is the gluten index, which should be 70–90% for high-quality product manufacturing; values below 65% are considered insufficient. The quantity of wet gluten often exceeds 28–30%, but it is secondary to the structural state of the protein complex.
Technological evaluation requires a specific washing procedure that accounts for the rheological properties of the grain. Agronomic factors, such as nitrogen nutrition, significantly influence protein accumulation, while infestation by the Sunn pest (Eurygaster integriceps) leads to enzymatic protein degradation. This causes gluten breakdown, rendering it weak or crumbly, which depreciates the raw material for the pasta industry regardless of the total protein content.
General information about the subject — on the page Gluten.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Triticum durum Desf. · Durum wheat
Kuz`menko IEvhenii Anatoliiovych, Mukha Tetiana Ivanivna, Fedorenko Iryna Viktorivna, Fedorenko Maryna Viktorivna, Solona Valentyna Iosypivna, Khomenko Svitlana Olehivna, Kochmarskyi Valentyn Serhiiovych,
Triticum durum Desf. · Durum wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Bc Institut d.d. Zagreb (HR)
Triticum durum Desf. · Durum wheat
Markova Tetiana IUr'ivna, Yurchenko Petro Kharytonovych, Holik Oleh Viktorovych, Alad`in Volodymyr Semenovych, Holik Viktor Stepanovych,
Triticum durum Desf. · Durum wheat
Nesterova Nataliia Havrylivna, Kotelenets` Olena Hryhorivna, Vasyliev Oleksii Anatoliiovych, Parfentiev Mykhailo Hryhorovych, Lytvynenko Mykola Antonovych, Albul Anatolii Oleksiiovych, Palamarchuk Anatolii Ivanovych,
Triticum durum Desf. · Durum wheat
MAL'ChIKOV PETR NIKOLAEVICh / MYaSNIKOVA MARINA GERMANOVNA / NATOLI VINCENZO
Triticum durum Desf. · Durum wheat
Nesterova Natalia Havrylivna, Molodchenkova Olha Olehivna, Vasyliev Oleksii Anatoliiovych, Rybalka Oleksandr Illich, Kozlov Viktor Volodymyrovych, Lytvynenko Mykola Antonovych, Albul Anatolii Oleksiiovych, Palamarchuk Anatolii Ivanovych,
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat
Triticum durum Desf. · Durum wheat