| Titles |
|
English :
|
Technnological evaluation of some italian
and Egyptian durum Wheat varieties
|
|
Arabic :
|
التقييم التكنولوجي لبعض أصناف قمح الديورم المصري والايطالي
|
|
| Abstract |
This research was carried out to determine the quantitative and technological qualitative characteristic of 6 Italian durum heat verities ( Clavidio,Portofino, preco, Qvadrato , Ciccio ,and Lesira ) and 3Egyption , durum wheat varieties ( Sohage-2, Beni sweif-1 and Beni – Sweif-3 ) Planted during two successive seasons at Kafr- EI-Hamam ( EI- Sharkia Governorate ) and EI- Nobaria (EI-Bohira Governorate ) experimental Station, Agricultural Research Center (ARC ) , Egypt . Results of this research can be summarized as follows :
1- Beni – sweif-3 and Ciccio durum wheat variety exhibited the highest grians yield/fed ( 24,4 and 23,2 ard/fed . respectively ) compared to all varieties planted at EI- Nobaria Station Meanwhile Beni – Sweif-1 and Qvadrato durum varieties exhibited the highest grains yield/fed, ( 23,8 ard / fed for each ) compared with varieties planted at kafr – EI- Hamam Station It will be noticed that Beni – aweif-3 resulted in major grains yield compared with the other varieties planted in bot experimental Station .
2-Physical and chemical characteristics of all durum varieties planted at EI-Nobaria were improved greatly with the same varieties planted at Kafr – EL-Hamam. Where 100 grain weight, hectoliter weight , virtuosity, and semolina extraction rate greatly increased . Also protein , wet and dry gluten increased while and content decreased. Beni – sweif-3 and Ciccio varieties exhibited the highest decreased . Beni – sweif-3 and Ciccio varieties exhibited the highest values of physical and chemical characteristics compared with all varieties planted at EI- Nobaria and kafr-EI-Hamam, meanwhile Beni – sweif-1 and Qvadrato exhibited the highest values of physical and chemical characterizes compared with all varieties planted at Kafr – EI- Hamam .
3- Cooking quality and sensory evaluation of pasta produced from semolina extracted from durum wheat varieties planted at EI- Nobaria showed the highest values while weight and volum after cooking increased compared with pasta produced from semolina extracted from the same durum heat varieties planted at Kafr – EI-Hamam pasta making from Beni- sweif-3 and Ciccio semolina exhibited the superior values of cooking quality and sensory evaluation . Similar
Trend was found concerning that made from Beni – sweif-1 and Qvadrato semolina compared with other durum varieties planted at Kafr – EI-Hamam .
4- It is of high economical efficiency to find new fields to increase the durum wheat area cultivated with Beni – sweif-3 and Beni-swif-1 to produce high quality semolina locally. This would aid to save great lot of hard currency paid for importing the foreign semolina .
|
| Publication year |
2009
|
| Pages |
2229
|
| Availability location |
9 شارع الجامعة-جيزة-مصر
|
| Availability number |
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Egypt .J. of Appl. Sci
|
| Author(s) from ARC |
|
| Agris Categories |
Agriculture - General aspectsCrop husbandry
|
AGROVOC
TERMS |
Hard wheat.
Schizaphis graminum.
Technology.
Technology assessment.
Triticum.
Valuation.
Wheats.
|
| Publication Type |
Journal
|