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Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat

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Relation http://ir.cftri.com/1522/
 
Title Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat
 
Creator Aalami, M.
 
Subject 14 Physical properties
04 Wheat
 
Description Durum wheat (Triticum durum) is a tetraploid wheat and a separate species from other commercially grown wheat classes, which is mainly T.aestivum, a hexaploid wheat. Durum wheat has unique characteristics, which
have made it the most suitable raw material for the production of pasta products such as spaghetti, macaroni, vermicelli etc. Durum wheat represents around 6-8% of the total wheat production in the world. India produces a
considerable amount of durum wheat (~2.5 Mt), which is mostly consumed in the domestic market and for the preparation of several Indian traditional dishes. On the other hand, pasta products are becoming increasingly popular not only world wide but also in the Indian subcontinent because of their ready-to-eat convenient form, availability in various shapes and designs, nutritional quality, palatability, and long shelf life. Spaghetti that is the solid cylindrical form of pasta, is the most popular and common variety among the hundreds
of shapes of pasta products and is the preferred pasta shape for laboratory evaluation of pasta, because its geometrical form gives the best indication of the intrinsic quality of durum wheat semolina. Although India has the potential to export durum wheat to the world market, demand for Indian durum wheat is also expanding in the domestic market. However, there is little information
available regarding various characteristics of Indian durum wheat and their relation to semolina milling and pasta, especially spaghetti-making quality.
 
Contributor Leelavathi, K.
 
Date 2006-09
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1522/1/aalami.pdf
Aalami, M. (2006) Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat. PhD thesis, University of Mysore.