Evaluation of pasta qualities of durum wheat varieties

The article presents the results of a study of the indicators of pasta obtained from grain of 12 varieties of durum wheat in the conditions of the forest-steppe of the Ob region of the Altai Territory in 2018-2019. Studies have shown differences in the magnitude of indicators by varieties and by years of study. The qualitative indicators of pasta received, on average, good marks from 3.0 points and higher over the two years of the study. The maximum score is 4.8 points for the Sunny 573 variety.