Effect of white wheat in durum wheat on the yield and quality of flour and pasta products

The results of a studying the effect white wheat in class 3 durum on yield and quality macaroni semolina products are presented . For research , Kharkovskaya 46 variety Novosibirskaya 67 harvested 2019 were used It has been determined that when up to 8 % is added indicators change slightly When processing 100 properties significantly for worse compared grinding mixture leads significant In made flour obtained from high amount dry matter passed into cooking water was revealed soft differ according other This difference especially noticeable yellow pigment also higher content compound color component lower black red components Addition had no characteristics can be preparation mixtures at existing mills grain