Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods

García Olmedo, Francisco and Carbonero Zalduegui, Pilar (1970). Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods. "Bericht V Welt-Getreide- Brotkongress" ; pp. 197-201.

Description

Title: Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods
Author/s:
  • García Olmedo, Francisco
  • Carbonero Zalduegui, Pilar
Item Type: Article
Título de Revista/Publicación: Bericht V Welt-Getreide- Brotkongress
Date: 1970
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Durum wheat (Triticum durum Desf.) is used for production of semolina which is the required raw material for the elaboration of good quality pasta products. Common wheat (T. aestivum L,)t generally used in breadmaking, yields milling products (flour or fariña) that are not suitable for that purpose. Shortage and localization of durum wheat production, as well as its higher cost, have compelled the utilization of common wheat for the production of macaroni. When different blends of hérd or soft wheat (fariña or flour) with durum wheat are used, the quality of macaroni is reduced. Por this reason, the estimation of common wheat in pasta products is an important problem from the point of view of quality and market control, Chemical methods for detection and estimation of common wheat in pasta products have been developed in this laboratory during the past six years. The related problem of estimating the proportion of common wheat kernels in commercial samples of durum wheat has been traditionally solved either by niorphológica1 examination or by cytogenetical methods. The former are too unreliable and the latter too cumbersome, In this paper, we have reviewed the above mentioned chemical methods and investigated their application to the analysis of single kernels and the estimation of the proportion of common wheat kernels in commercial samples of durum wheat in order to avoid the cytogenetical methods or to confirm the morphological examination.

More information

Item ID: 5992
DC Identifier: http://oa.upm.es/5992/
OAI Identifier: oai:oa.upm.es:5992
Deposited by: Memoria Investigacion
Deposited on: 14 Feb 2011 10:45
Last Modified: 20 Apr 2016 14:39
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