Review Paper On Breeding Durum Wheat Triticum Turgidum L. Var. Durum For Quality Traits

Durum wheat Triticum turgidum L. var. durum is the only tetraploid species of wheat of commercial importance that is widely cultivated today. Durum wheat Triticum turgidum durum 2n 4x 28 genome AABB has long remained an important food resource for human diets. It is used in different parts of the world for several food products such as pasta couscous unleavened bread bulgur and mote among others. It is preferred for the production of pasta or macaroni products mainly because of its elevated level of yellow pigments and appropriate protein and gluten characteristics. It has been well established in durum wheat that protein quantity and gluten quality are widely responsible for the so-called al dente pasta cooking characteristics whereas yellow pigments are effective on the color of pasta products. Even though durum wheat grain is used to produce various products the acceptability of a variety is greatly influenced by its quality characteristics.