Abstract
Pasta is the most demanded product on the market, although Russia is not the world’s leader in per capita consumption. This is due to the fact that the main raw material for pasta products (up to 80 %) is bakery flour. For production of pasta all over the world, durum wheat grains are used, which have distinctive characteristics from soft wheat. These include: grain nature not less than 800 g/l, glassiness of 80 %, protein content of 15 %, IDK 4.5 units by device (Glutograph-E Brabender), color index by Minolta device is 22 cu. For more than a century, Saratov breeders have been creating durum wheat varieties with high technological potential. This article discusses new varieties of the laboratory for selection and seed production of spring durum wheat of the Federal State Budgetary Scientific Institution Federal Agrarian Scientific Center of South-East: Luch 25, Pamyati Vasilchuka and Tamara - varieties that are promising for use in pasta production as raw materials that meet high international quality standards.
Highlights
In the context of a pandemic, self-isolation and the 2020 crisis, pasta for many people, as before, replaced more expensive types of side dishes, so their sales increased significantly
Durum wheat grain is rich in vitamins and minerals
Pasta made from it have a lower glycemic index than soft wheat, are digested, and active carbohydrates and useful minerals improve digestion and metabolism, which has a positive effect on human health
Summary
In the context of a pandemic, self-isolation and the 2020 crisis, pasta for many people, as before, replaced more expensive types of side dishes, so their sales increased significantly. The share of group A pasta in the total consumption over the past 10 years has grown by 1.5 times (from 30 % to 45 %) This was facilitated by the positioning of durum wheat pasta as one of the products for a healthy diet, as well as an integral part of the diet due to its organic compounds. Pasta made from it have a lower glycemic index than soft wheat, are digested, and active carbohydrates and useful minerals improve digestion and metabolism, which has a positive effect on human health. Such pasta contains practically no fat, it does not lead to excess weight gain. Products made of durum wheat (group A) are considered by world nutritionists as the most balanced product for the daily diet, providing a long-term feeling of satiety [1, 2, 3]
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