Author： Troccoli A. Borrelli G.M. de Vita P. Fares C. Di Fonzo N.
Publisher： Academic Press
ISSN： 0733-5210
Source： Journal of Cereal Science, Vol.32, Iss.2, 2000-09, pp. : 99-113
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Abstract
The quality of durum wheat cannot be simply defined since it changes depending on the worker and end-use. Here we report a description of quality aspects evaluated at different levels: by the farmer, grain dealer, seed company, milling industry, pasta industry and consumer. The transformation of durum wheat to improve the quality for traditional end-uses and for novel applications is also described.
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