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
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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