Características de Molienda, Semolina y Pasta de las
Varidades de Desert Durum®
VARIEDADES
ESTABLECIDAS
|
|
|
Duraking
|
Kofa |
Kronos |
Mohawk |
Ocotillo |
Ria1 |
Tacna |
Westbred 881 |
|
|
'00
|
'99 |
'00
|
'99 |
'00 |
'99 |
'00 |
'992 |
'00 |
'99 |
'00
|
'00
|
'99 |
'00 |
'99 |
| TRIGO |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Proteína |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Seca (%)
|
14.3 |
15.1 |
16.0 |
15.7 |
15.2 |
14.7 |
15.7 |
15.2 |
14.9 |
15.4 |
14.7 |
16.6 |
16.5 |
15.6 |
15.7 |
|
Tal Cual (%)
|
13.3 |
14.1 |
14.9 |
14.6 |
14.1 |
13.6 |
14.6 |
14.2 |
13.8 |
14.3 |
13.7 |
15.6 |
15.4 |
14.5 |
14.6 |
|
(12% humedad)
|
12.6 |
13.3 |
14.1 |
13.8 |
13.4 |
12.9 |
13.8 |
13.4 |
13.1 |
13.6 |
12.9 |
14.6 |
14.5 |
13.7 |
13.8 |
|
Humedad (%)
|
6.7 |
6.8 |
6.8 |
6.7 |
7.0 |
7.2 |
6.9 |
6.3 |
7.1 |
7.4 |
6.9 |
6.1 |
6.4 |
7.0 |
7.2 |
|
Peso de 1000 granos (gr)
|
41.4 |
45.8 |
52.9 |
54.4 |
52.8 |
53.3 |
49.2 |
45.7 |
47.7 |
48.0 |
45.5 |
51.8 |
50.8 |
51.3 |
53.0 |
|
Distribución del Tamaño de
Grano
|
|
Grande (%)
|
77 |
88 |
94 |
94 |
94 |
96 |
88 |
87 |
89 |
88 |
86 |
94 |
93 |
95 |
95 |
|
Mediano (%)
|
22 |
12 |
6 |
6 |
6 |
4 |
12 |
13 |
11 |
12 |
14 |
6 |
7 |
5 |
5 |
|
Pequeño (%)
|
1 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
MOLIENDA Y SEMOLINA
|
|
Extracción Total (%)
|
71.8 |
76.0 |
76.6 |
75.8 |
74.7 |
75.9 |
76.4 |
75.5 |
75.1 |
77.1 |
75.8 |
76.0 |
74.8 |
75.1 |
71.8 |
|
Extracción de la Semolina (%)
|
61.8 |
64.5 |
63.2 |
63.8 |
62.3 |
63.5 |
61.7 |
63.1 |
63.1 |
64.7 |
63.2 |
62.5 |
63.3 |
62.4 |
60.6 |
|
Ceniza de Trigo (%)
|
1.82 |
1.61 |
1.87 |
1.67 |
1.87 |
1.70 |
1.81 |
1.67 |
1.93 |
1.59 |
1.77 |
1.78 |
1.79 |
1.85 |
1.68 |
|
Ceniza de la Semolina (%)
|
0.82 |
0.80 |
0.82 |
0.76 |
0.84 |
0.70 |
0.88 |
0.81 |
0.75 |
0.78 |
0.76 |
0.81 |
0.81 |
0.78 |
0.73 |
|
Proteína (Tal Cual % Humedad)
|
11.0 |
12.0 |
12.9 |
12.8 |
12.1 |
11.9 |
12.9 |
11.8 |
11.8 |
12.5 |
11.9 |
13.5 |
13.4 |
12.3 |
11.9 |
|
Falling Number (seg)
|
464 |
927 |
768 |
1860 |
643 |
701 |
841 |
1252 |
562 |
1200 |
561 |
694 |
1225 |
641 |
996 |
Puntos
Negros (No. por 64.5cm2)
|
28.7 |
27.9 |
29.8 |
19.0 |
21.4 |
29.3 |
26.6 |
6.8 |
26.2 |
33.0 |
41.1 |
33.9 |
21.3 |
31.2 |
24.0 |
|
Glúten Húmedo (%)
|
31.0 |
32.0 |
35.2 |
33.3 |
32.8 |
31.9 |
35.2 |
32.4 |
33.4 |
34.3 |
33.2 |
40.0 |
28.7 |
36.5 |
29.4 |
|
Glúten Sceo (%)
|
11.6 |
11.7 |
13.1 |
12.5 |
11.2 |
11.8 |
13.1 |
12.2 |
12.4 |
13.2 |
12.2 |
15.0 |
12.4 |
13.5 |
11.5 |
Alveógrafo
|
|
W
|
165.7 |
144.9 |
290.0 |
287.2 |
185.3 |
180.3 |
223.5 |
202.8 |
133.9 |
136.4 |
140.0 |
200.1 |
202.4 |
176.2 |
165.6 |
|
P/L
|
1.26 |
1.2 |
1.47 |
1.65 |
1.41 |
1.67 |
1.24 |
1.76 |
0.72 |
0.89 |
1.14 |
0.97 |
1.28 |
0.97 |
1.07 |
|
Valor 'b' de color
|
26.0 |
24.0 |
26.8 |
26.1 |
26.4 |
25.8 |
29.7 |
28.8 |
25.8 |
25.1 |
27.4 |
27.1 |
25.6 |
26.1 |
23.8 |
|
PASTA
|
|
Color3
|
|
Puntaje
|
8.2 |
7.6 |
9.0 |
9.0 |
8.9 |
9.1 |
9.1 |
10.0 |
9.2 |
9.0 |
9.1 |
9.5 |
9.6 |
8.9 |
8.8 |
|
Valor 'b'
|
38.5 |
37.4 |
42.0 |
43.0 |
41.4 |
42.0 |
42.6 |
46.8 |
41.1 |
39.9 |
41.0 |
42.8 |
42.5 |
41.0 |
39.1 |
|
Peso Cocido (gr)
|
30.0 |
29.5 |
29.6 |
29.9 |
29.4 |
29.9 |
29.8 |
30.1 |
29.6 |
29.3 |
29.6 |
29.4 |
29.8 |
29.3 |
28.0 |
Pérdida
por cocción (%)
|
7.5 |
7.3 |
7.1 |
6.7 |
7.1 |
7.7 |
7.2 |
7.0 |
7.7 |
7.2 |
7.8 |
6.9 |
6.8 |
6.9 |
6.8 |
|
Firmeza (gcm)
|
7.1 |
6.6 |
8.4 |
7.5 |
7.7 |
6.7 |
7.9 |
7.6 |
7.6 |
7.0 |
7.1 |
8.9 |
7.6 |
8.4 |
7.1 |
1
La información del año 1999 no esta disponible. 2Pocas
muestras disponibles para análisis. Por favor contactar a la Comisión de Trigo
de California por mayor información. 3Color de la pasta y semolina:
cromatógrafo Minolta Modelo CR200.
Nota: Las cifras representan un promedio
ponderado, calculado para caracterizar la cosecha total de cada variedad.
Variaciones en la calidad de cualquiera de estas variedades o en un lote
particular, a través de los años, pueden deberse a diferencias en el clima, en
los suelos o en las prácticas de cultivo. Proteína del trigo y la semolina - -
Analizador de combustión de nitrógeno Leco, Modelo #FP 428.
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