Table 3 Rheological characteristics of durum germplasm (Values indicate mean ± standard deviation).
From: Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties
Varieties | WA (%) | DDT (min) | DS (min) | DW (min) |
|---|---|---|---|---|
D-15722 | 59.50 ± 2.92 | 6.50 ± 0.32 | 13.50 ± 0.66 | 122.00 ± 5.98 |
D-15728 | 60.10 ± 2.88 | 11.00 ± 0.53 | 18.00 ± 0.86 | 135.00 ± 6.48 |
D-15730 | 61.30 ± 2.82 | 9.00 ± 0.41 | 12.00 ± 0.55 | 174.00 ± 8.00 |
D-15739 | 63.60 ± 2.99 | 6.00 ± 0.28 | 12.00 ± 0.56 | 85.00 ± 3.10 |
D-15729 | 59.20 ± 3.14 | 8.50 ± 0.45 | 12.00 ± 0.64 | 117.00 ± 6.20 |
D-16730 | 58.60 ± 2.99 | 10.50 ± 0.54 | 14.00 ± 0.71 | 120.00 ± 6.12 |
D-16732 | 60.00 ± 2.82 | 10.00 ± 0.47 | 14.00 ± 0.66 | 140.00 ± 6.58 |
D-16738 | 58.70 ± 3.05 | 9.00 ± 0.47 | 22.50 ± 1.17 | 130.00 ± 6.76 |
D-16743 | 61.10 ± 2.93 | 6.50 ± 0.31 | 15.50 ± 0.74 | 145.00 ± 6.96 |
D-16744 | 61.10 ± 3.24 | 11.50 ± 0.61 | 13.50 ± 0.72 | 150.00 ± 7.95 |
Durum-97 | 60.40 ± 2.96 | 8.50 ± 0.42 | 17.50 ± 0.86 | 160.00 ± 7.84 |
