Durum wheat quality: A multidisciplinary concept

被引：206
|
作者：
Troccoli, A [1 ]
Borrelli, GM [1 ]
De Vita, P [1 ]
Fares, C [1 ]
Di Fonzo, N [1 ]
机构：
[1] Ist Superimentale Cerealicoltura, Sez Foggia, I-71100 Foggia, Italy
来源：
JOURNAL OF CEREAL SCIENCE | 2000年 / 32卷 / 02期
关键词：
durum wheat; grain quality; protein quality; semolina milling; pasta colour; cooking quality;
D O I：
10.1006/jcrs.2000.0322
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The quality of durum wheat cannot be simply defined since it changes depending on the worker and end-use. Here ive report a description of quality aspects evaluated at different levels: by the farmer grain dealer, seed company, milling industry, pasta industry and consumer. The transformation of durum wheat to improve the quality for traditional end-uses and for novel applications is also described. (C) 2000 Academic Press.
引用
收藏
页码：99 / 113
页数：15
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