A critical quality indicator for durum wheat grain that determines the semolina yield during milling and suitability for pasta production.
In the reference
138
varieties
crop Durum wheat,
where this is mentioned in the description.
The vitreousness of durum wheat is expressed as a percentage and is calculated as the sum of fully vitreous grains and half the quantity of partially vitreous ones. This indicator directly correlates with the protein and gluten content in the grain, and also determines its hardness and endosperm structure.
High vitreousness ensures the required volume of pure endosperm during milling, although it requires specific moistening and tempering regimes. The formation of this indicator depends on the variety's genetics and grain-filling conditions, with hot and dry weather contributing to its increase.
In accordance with Russian standards, a vitreousness requirement of at least 85% is established for 1st and 2nd class wheat, and at least 70% for 3rd class wheat. Assessment is carried out using a visual method by cutting grains, or with the aid of diaphanoscopes or optical-computer systems.
General information about the subject — on the page
Vitreousness.
Varieties of Durum wheat mentioned in the description
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.