| Titles |
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English :
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TECHNNOLOGICAL EVALUATION OF SOME ITALIAN
AND EGYPTIAN DURUM WHEAT VARIETIES
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Arabic :
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التقييم التكنولوجي لبعض أصناف قمح الديورم المصري والايطالي
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| 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 .
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| Publication year |
2009
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Egypt .J. of Appl. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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