![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat
Aalami, M. (2006) Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat. PhD thesis, University of Mysore.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png)
|
PDF
aalami.pdf Download (11MB) |
Abstract
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.
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | durum wheat spaghetti Wheat Physical characteristics Cooking quality Chemical characteristics |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Nov 2007 11:46 |
| Last Modified: | 25 Apr 2012 07:15 |
| URI: | http://ir.cftri.res.in/id/eprint/1522 |
Actions (login required)
 |
View Item |