BIO Web Conf.
Volume 43, 2022International Scientific and Practical Conference “VAVILOV READINGS-2021” (VVRD 2021) dedicated to the 101st anniversary of the discovery of the law of homological series and the 134th anniversary of the birth of N. I. Vavilov
|Number of page(s)||6|
|Section||Basic Research in the Field of Plant and Microbial Studies|
|Published online||19 January 2022|
New Promising Varieties of Spring Hard Wheat as the Best Raw Material for Pasta Production
Saratov State Agrarian University named after N.I. Vavilov, 1 Teatralnaya Ploshchad, Saratov, 410012, Russia
* Corresponding author: email@example.com
Pasta is the most demanded product on the market, although Russia is not the world’s leader in per capita consumption. This is due to the fact that the main raw material for pasta products (up to 80 %) is bakery flour. For production of pasta all over the world, durum wheat grains are used, which have distinctive characteristics from soft wheat. These include: grain nature not less than 800 g/l, glassiness of 80 %, protein content of 15 %, IDK 4.5 units by device (Glutograph-E Brabender), color index by Minolta device is 22 cu. For more than a century, Saratov breeders have been creating durum wheat varieties with high technological potential. This article discusses new varieties of the laboratory for selection and seed production of spring durum wheat of the Federal State Budgetary Scientific Institution Federal Agrarian Scientific Center of South-East: Luch 25, Pamyati Vasilchuka and Tamara - varieties that are promising for use in pasta production as raw materials that meet high international quality standards.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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