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Review Paper On Breeding Durum Wheat (Triticum Turgidum L. Var. Durum) For Quality Traits

Volume 1 - Issue 5, November 2017 Edition
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Author(s)
Habtamu Alemu
Keywords
Durum wheat, gluten quality, protein quality, yellow pigment
Abstract
Durum wheat (Triticum turgidum L. var. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. Durum wheat (Triticum turgi¬dum durum, 2n = 4x = 28, genome AABB) has long remained an important food resource for human diets. It is used in different parts of the world for several food products, such as pasta, couscous, unleavened bread, bulgur, and mote, among others. It is preferred for the production of pasta or macaroni products; mainly because of its elevated level of yellow pigments and appropriate protein and gluten characteristics. It has been well established in durum wheat that protein quantity and gluten quality are widely responsible for the so-called al dente pasta cooking characteristics, whereas yellow pigments are effective on the color of pasta products. Even though durum wheat grain is used to produce various products, the acceptability of a variety is greatly influenced by its quality characteristics.
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