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Revista mexicana de ciencias agrícolas

versión impresa ISSN 2007-0934


CHAVEZ VILLALBA, Gabriela et al. Baroyeca Oro C2013: new durum wheat variety for cultivation in northwest Mexico. Rev. Mex. Cienc. Agríc [online]. 2015, vol.6, n.2, pp.421-425. ISSN 2007-0934.

Wheat production in northwestern Mexico has evolved positively since early 90's, supported by high yields, improving the attributes of industrial quality and the surface that is intended for planting. Globally, although durum wheat (Triticum durum Desf.) is the second most important species in wheat cultivation, its consumption in the first decade of the 21st century, grew 1% versus 1.3% the baking type although in some countries such as Algeria, Morocco, Turkey and Italy the importance of this kind of wheat is substantially higher; globally about 18 million hectares of durum wheat are cultivated, which provide approximately 30 million tons of grain with significant annual fluctuations (25 to 34 million tonnes) INTA, 2001. Sonora produces around of 1.5 million tons per year (average of the last 3 cycles) of this type of wheat, of which approximately 50% is exported. The grain of this region is traditionally considered high quality, mainly due to weather conditions and varieties grown. However, technological changes of semolina and flour milling industries (milling, centrifugation, drying etc.), made that industrial quality requirements were changing. For example, currently requires a more uniform particle size, it is estimated that the optimum grain size is 200 to 400 μ from 70 and 90% of semolina produced. In the past it required thick semolina, currently new milling technologies produce finer semolina, which are more suitable for good hydration in the kneading process since thick semolina do not hydrate properly and produce white spots on pasta. It also requires varieties with higher contents of yellow pigment in semolina, because the smaller the particles size in these, the lower the yellowing will be in pasta. These parameters are strongly influenced directly or indirectly by vitrosity, yellow belly and protein content in grain. Breeding programs require new wheat varieties with quality parameters suitable for different industrial processes. The breeding program from the Campo Experimental Norman E. Borlaug (CENEB) belonging to the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), in collaboration with the International Maize and Wheat Improvement Center (CIMMYT), released a new variety of durum wheat, Baroyeca Oro C2013.

Palabras llave : quality; durum wheat variety.

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