Abstract
Twenty-two durum wheat semolina samples from varieties representing a wide range of pasta cooking quality, and having a wide range of protein contents, were analysed for their contents of 0·1 m acetic acid-insoluble residue protein (IR). A good correlation was found between pasta cooking quality and IR, suggesting that determination of IR might be a useful technique for selecting for good pasta-making quality during the early stages of plant breeding programmes.
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