Güleç, Tugba Eserkaya Gaziosmanpasa Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , Sönmezoglu, Özlem Ates Gaziosmanpasa Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , Yıldırım, Ahmet Karamanoglu Mehmetbey Üniversitesi - Kamil Özdag Fen Fakültesi - Biyoloji Bölümü, Turkey

Quality in Durum Wheat and Factors Affected Quality

28995

Although Turkey is among the major producing countries with annual production capacity of 3 million tons, she imports durum wheat in recent years. The most important reason is that quality of product is not.desired level. Pasta quality is the basic criteria for determining the quality of durum wheat. This criteria is influenced by the rate of hardness and vitreousness of grain, test weight, the quality and amount of protein, milling quality, concentration of yellow pigment, activities of oxidative enzymes such as LOX and PPO. Cultivation techniques, use of certified seeds and ecological factors change the features and affected quality directly or indirectly. Pasta quality varies according to the end product, producer, milling industry, seed companies, pasta industry and consumers. To obtain high-quality products and to compete with producers countries in exporting should be regarded quality breeding studies. In this context, should benefit from agricultural biotechnology and genetic engineering.

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Gluten , Quality , Durum Wheat , Protein

Journal Of Agricultural Faculty Of Gaziosmanpasa University

120