Abstract

Quality of durum wheat is of importance for pasta production. Our aim was to evaluate the quality of released durum wheat at Ethiopia by the use of pheno-quality traits as well as composition and amount and size distribution of proteins; these attributes were also compared with the same ones for Spanish released wheat grown in the same environment. Large variation was obtained among the released durum wheat for all parameters investigated. The evaluation of protein parameters indicated the varieties Klinto, LD-357, Tob-66 and Ude to have suitable protein composition for pasta production, while Tob-66 showed high protein concentration and Tob-66, LD-357 and Yerer showed high gluten strength. The most promising E(t)hiopian variety for pasta production as to the results from the present study was Tob-66. Also, LD-357 showed promising protein characteristics, although the kernels were white, which is not desired for pasta production. Some of the evaluated varieties might be of interest for production of local leavened bread although the quality is not good enough for pasta production.

Keywords

durum wheat; Ethiopia; Spain; SE-HPLC; released varieties and RP-HPLC

Published in

Cereal Research Communications
2016, Volume: 44, number: 4, pages: 617-627
Publisher: AKADEMIAI KIADO RT

SLU Authors

• Persson Hovmalm, Helena

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    

• Johansson, Eva

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Agricultural Science


Publication identifier

DOI: https://doi.org/10.1556/0806.44.2016.040

Permanent link to this page (URI)

https://res.slu.se/id/publ/80928