Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum.
Triticum durum ssp dicoccum also called farro in Italy is gaining more and more interest from farmer due to its commercial potentiality. In this paper, thirty lines F6 of farro obtained by crossing the cvs. Triticum turgidum ssp durum Ofanto and Simeto and T. turgidum ssp dicoccum Molise population were studied. They were evaluated with special reference to chemical composition and technological characteristics in order to select genotypes suitable for the production of food commodities. The storage protein composition (High Molecular Weight and Low Molecular Weight Glutenin) was also considered by different electrophoretic techniques.
Galterio
G
G
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy.
Cardarilli
D
D
Codianni
P
P
Acquistucci
R
R
D003433:Crosses, Genetic; D004044:Dietary Proteins / Q000032:analysis*; D005838:Genotype; D005983:Glutens / Q000031:analogs & derivatives* / Q000032:analysis; D006824:Hybridization, Genetic; D008970:Molecular Weight; D014908:Triticum / Q000737:chemistry / Q000235:genetics*
D004044:Dietary Proteins; D005983:Glutens; C037302:glutenin