A Technological Assessment of a New Winter Durum Wheat Variety Mirela
Keywords:
color; durum wheat; gluten strength; pasta-making quality; qualificationAbstract
A technological assessment of a new winter durum wheat variety Mirela, a subject to state variety testing during the period 2008-2010 and registered in 2011 was carried out. Quality testing and categorization of the variety of functional quality was made in variety classification developed at the Institute of Cryobiology and Food Technology and approved by the Executive Agency for Variety Testing, Approbation and Seed Control. Eighteen wheat samples, grown on experimental fields to derive competitive variety trials were tested. The physical properties of grain, content and functional quality of protein/gluten of grain and semolina, color and pasta cooking quality were determined. Mirela variety distinguishes with large and vitreous grain with medium high test weight, which is a prerequisite for good milling performance. The cultivar gives strong gluten in SDS-sedimentation values, viscoelastic properties of gluten and farinograph parameters of semolina dough. According classification standards of the current variety classification for grading of durum wheat technological quality, Mirela has been recognized and including in group А, corresponding to a functionality of high quality durum wheat.
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