Università di Sassari, Dipartimento di Scienze Agronomiche e Genetica Vegetale Agraria, 07100 Sassari, Sardinia, Italy.
J Sci Food Agric. 2011 Nov;91(14):2664-73. doi: 10.1002/jsfa.4509. Epub 2011 Aug 12.
Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects.
Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 °C during ripening. Gluten index increased as temperature rose to a threshold of about 30 °C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin:glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g).
Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.
播种时间可能会通过改变灌浆期的环境条件来影响粗粒小麦粉和意大利面的烹饪品质。本研究通过比较灌溉条件下的六个品种，研究了最佳播种时间和延迟播种时间对粗粒小麦粉品质的影响，以将温度与干旱影响隔离开来。
根据成熟过程中温度在 30 至 40°C 之间的天数，老品种和晚播品种的蛋白质含量更高。随着温度升高到约 30°C 的阈值，面筋指数增加，然后在更高的温度下下降。揉混参数对高温的敏感性较低。醇溶蛋白：谷蛋白与面筋强度相关。意大利面条的硬度和蛋白质含量与播种日期无关呈正相关。Trinakria 和 Cappelli 品种的意大利面条硬度最高（分别为 900 和 828 g）。
只要播种时间能够将灌浆期置于能够增加蛋白质含量的热条件下，晚播可能代表着提高意大利面烹饪品质的一种方式，尽管在成熟期间容易遭受干旱胁迫的环境中，产量下降可能是一个缺点。在传统播种时间下，现代硬粒小麦品种的较低蛋白质百分比导致较低的意大利面烹饪品质，尽管面筋强度较高。
