The report contains special technological characteristics of the wheat tr. Durum, which lead to its exclusive use for the production of semolina flour and macaroni products. Bibliographical data are summarized concerning factors which affect the industrial value of the products varieties, soils, fertilizers. The qualitative yield and classification of the new improved varieties, as well as of the latest experimental varieties of Greek durum wheat, are made based on samples taken from five experimental plots. Measurements are made involving color, one hundred liter weight, weight of 1,000 kernels, ash and protein content, plastic qualities of semolina and color of semolina in B carotene. The data are compared to parallel values of well-known foreign hard wheats.
Trans. of Geoponika, Salonika (Greece) v94-95 p1-10 1962.