Evaluation Of Pasta-Making Properties Of Semolina From Different Durum Wheat Cultivars

In this study, pasta-making characteristics of thirty of the most marketed and processed Italian durum wheat cultivars, all grown under similar conditions, were compared in order to indicate the best raw materials. Quali-quantitative protein and gluten analysis and alveographic evaluation, as well as colour determination, all correlated with pasta quality, were carried out. On the basis of the obtained analytical data, some predictive equations for a theoretic evaluation of pasta organoleptic judgement and of pasta-making value, mainly based on protein content and gluten quality, were applied. The preliminary results, that have to be confirmed during several years of experimentation, enable to indicate Flaminio and Svevo as the most suitable in pasta making among the examined durum wheat cultivars.