Rheological behavior of durum wheat doughs and their relation to baking and pasta quality

Rheological behavior of durum wheat doughs and their relation to baking and pasta quality

Autori: D. Peressini, N.M. Edwards, J.E. Dexter, S.J. Mulvaney, A. Sensidoni, C.M. Pollini
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 1 - Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English

Abstract
Durum wheat (Triticum durum) is considered the best raw material for pasta production. However, there is significant interest in developing durum wheat suitable for both bread-making and pasta-making. Dual purpose durum wheat is a desirable objective because such cultivars would have alternative markets and could be used in place of bread wheats either alone or in blends with high quality baking flours.
The goals of this investigation were to determine the rheological properties of durum wheat doughs of different varieties and their relationship with gluten composition, pasta making and baking quality.

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XIX Italian Society of Rheology Conference

Bologna, 16th-19th June 2026
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The Italian Society of Rheology (SIR) organizes every two years the Italian Rheology Conference, which is the meeting point of the National and International rheological community to promote knowledge and discuss research in the field of rheology. The Conference consists of keynote lectures, oral communications and posters on topics related to all the thematic areas of rheology. The XIX edition will be held in the conference rooms of Plesso Belmeloro, in the city centre of Bologna, in June 16th-19th, 2026. Book your accommodation in Bologna well in advance, the city is a famous tourist destination and has limited availability of accommodations!

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