End-use Quality of Bulgarian Durum Wheat

Institute of Cryobiology and Food Technologies, BG-1407 Sofia, Bulgaria


PETROVA, I., 2007. End-use quality of Bulgarian durum wheat.Bulg. J. Agric. Sci., 13: 161-169

A review of the quality of winter durum wheat, grown in Bulgaria during the past 20 years was made. The primary quality parameters associated with wheat milling performance, gluten strength, semolina colour, pasta mixing parameters, pasta colour and pasta cooking properties were examined. The position of Bulgarian durum wheat according to contemporary industrial requirements for durum wheat quality was clarified. Usually Bulgarian winter durum wheat has large grain with high-test weight and vitreousness, which is a prerequisite for its good milling performance. Durum wheat meets the requirements for protein accumulation in favourable conditions. The decline of protein content for the past several years is a problem, as protein content requirement is part of the sales agreements on durum wheat. The older Bulgarian varieties registered in 1980s possess gliadin band 42 and have weak gluten and low cooking potential. Since 1998 new generation durum of γ-45 electrophoretic type with stronger gluten and improved pasta-making quality has been bred. All registered durum wheat varieties in Bulgaria have lower yellow pigment levels and inferior pasta colour by the standards of today. The breeding varieties supported for registration in the 2003-2004 period have improved wheat, semolina and pasta yellowness. So the development of genetically improved varieties with higher technological suitability for pasta industry remains main quality priority in the Bulgarian durum-breeding program.

Key words:durum wheat, crops, grain, semolina, pasta, quality parameters
Abbreviations: AWB-Australian Wheat Board; CGC-Canadian Grain Commission; CWC-California Wheat Commission; FN- Falling Number; NDWC-North Dakota Wheat Commission; PSI-particle size index

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