Biotech Studies 1993, Vol 2, Num, 3     (Pages: 001-013)

A RESEARCH ON THE EFFECT OF VITREOUSNESS ON DURUM WHEAT QUALITY

Bülent AKTAN 1 , Ayhan ATLI 2

1 Dr. Tarla Bitkileri Merkez Araştırma Ens. ANKARA Viewed : 369 - Downloaded : 169 In this research, quality differences between samples which have vitreous and nonvitreous kernels of variety Dicle 74 were investigated. In the study, vitreous and nonvitreous kernels were seperated and added to each other at the proportion of 20 %, 40 %, 60 % and 80 % prior to milling. Physical, milling and spaghetti making tests were carried out on the samples.

Results of the research showed that as the vitreousness increased the semolina yield and protein content increased, thousand kernel weight, kernel size above 2.5 mm sieve and total organic matter decreased statistically. Keywords : Durum wheat; vitreous kernels; quality; total organic matter (TOM); protein content