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

Authors

  • Sansargerel Tsagaanshuher School of Agro -Ecology, Mongolian University of Life Sciences, Mongolia
  • B. Bulgan Institute of Plant and Agriculture, Mongolia
  • Ya. Azzaya Institute of Plant and Agriculture, Mongolia
  • B. Purevjargal Mongolian University of Science and Technology, Mongolia
  • Ya. Myagmarsuren Institute of Plant and Agriculture, Mongolia

Keywords:

Semolina, moisture, grain, volume

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.

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References

https://www.healthline.com/nutrition/semolina

https://healthyeating.sfgate.com/whole-wheat-vs-durum-wheat-vs-stone-ground-4024.html

Lattimer JM, Haub MD. Effects of dietary fiber and its components on metabolic health. Nutrients. 2010 Dec;2(12):1266-89. doi: 10.3390/nu2121266. Epub 2010 Dec 15.

https://www.chopen-sa.com/

Swin Kuz. BMIN, Wheat Conditioning meeting// 2016

Batsukh.V, Мyagmarsuren.Ya, Experience methodology. Darkhan 2008

Satake,R.S (1990), Debranning process is new approach to wheat milling. World Grain

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Published

2020-04-30

How to Cite

Tsagaanshuher, S., Bulgan, B., Azzaya, Y., Purevjargal, B., & Myagmarsuren, Y. (2020). A Study to Increase the Yield of Durum and Improve the Quality of Products. International Journal For Research In Agricultural And Food Science, 6(2), 01–06. Retrieved from https://gnpublication.org/index.php/afs/article/view/1237

Issue

Vol. 6 No. 2 (2020): International Journal For Research In Agricultural And Food Science (ISSN: 2208-2719)

Section

Articles

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Copyright (c) 2020 International Journal For Research In Agricultural And Food Science (ISSN: 2208-2719)

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