Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

There is a growing interest in the Mediterranean regions to switch conservation agriculture (CA) address climate change and soil deterioration issues. The novelty of this study lies quality supply chain, from raw material (durum wheat grain) ready-to-sell product (spaghetti), under long-term CA, using two varieties over years study. This aims investigate impact management systems (SM) (CA after 10/11 (since 2009–2010) switching vs. conventional tillage (CT)) on grain quality, dough texture profile, pasta Tunisian durum (Karim Monastir) 2-year-long experiment (2019 2020). results showed that SM had significant both terms protein content wet gluten, which were, respectively, lower CA (11.92% 11.15% for content) (18.75% 17.68% gluten) year. These parameters increased dry year but they were higher (15.70% 14.42 ± 0.94% (26.00% 23.20% gluten). have, turn, affected (springiness, chewiness, cohesiveness) cooking time decreased loss water absorption index. In variety (V) factor, “Karim” better than “Monastir” variety, it reduced time. addition, yellow index (b*) grains grown was always those CT system (23.99 19.72% 25.24 22.19% 2019 2020, respectively). interaction between V only hardness b* parameters. conclusion, may be crucial solution season promote food achieve sustainable goals.