Türk Bilimsel Derlemeler Dergisi

Yazarlar: Ferhat YÜKSEL, Mehmet KOYUNCU, Abdulvahit SAYASLAN

Konular:-

Anahtar Kelimeler:Wheat,Durum,Pasta,Quality,Pigment,Protein

Özet: Wheat is the basic food material around the world, including in Turkey. Triticum aestivum (common or bread wheat) and Triticum durum(durum or pasta wheat) are the commercially produced wheat species in the world and Turkey. Durum wheat is better suited for high-quality pastaprocessing than other wheats due to its certain unique and superior characteristics. Kernel physical properties (size/homogeneity, hardness andvitreousness) that are crucial in selection of proper milling technology and semolina characteristics, yellow-colored pigments (carotenoids andflavonoids) and oxidative enzymes (LOX, PPO and POD) that are important in pasta color and protein content and properties (types of γ-gliadin 42/ γ-gliadin 45 and LMW-1 / LMW-2 glutenins) that are vital in al dente pasta-cooking characteristics are among the major quality criteria of durumwheat. Those quality criteria were reviewed in this study.

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