A Study to Increase the Yield of Durum and Improve the Quality of Products

Abstract

In Mongolia, flour millers begin milling their high gluten wheat till mid-February and the start to impor high-gluten wheat from abroad. Therefore, it is imperative to mill the high quality wheat with low quality one. Currently, there are no localized durum wheat variety. Flour mill and FSF /Farmers support fund/ are setting the wheat price based on its gluten, which increases interest to cultivate the durum wheat for farmers. Also, flour mills are interested in produce durum wheat products and it leads to tight collaboration with research institutes. There are several complicated additional processes in milling durum wheat because it has less fiberglass than bread wheat. Presently, there are no factory line for milling the durum wheat and it causes the decrease in flour yield. Hence, it is essential to develop the technology to mill durum wheat. According to our research, Sondor variety showed highest yield in treatment 2 with 79.8% flour yield and Khar Suvd had 81.5% flour yield in treatment with 20.5-hour rest. Comparing to bread wheat variety Darkhan 144, durum wheat’s flour yield increased by 3.8-5.0%, namely have to add durum wheat in amount of 3% of total bread wheat.