Quality of various triticale varieties grown in Thailand
1988
Chittana Chammek | Prayoon Sawangsak | Onanong Naivikul (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Thirty-six variety of triticale was analyzed for some physical and chemical quality. The results showed that the triticale kernels had weight per volume in average of 67.02 kilogram per hectoliter. The chemical analysis showed that the triticale had 7.57-12.39 % moisture, 13.44-17.87 % protein and 1.81-2.46 % ash (14 % moisture). The amount of dried gluten from grinded whole triticale was ranged from 1.26-7.02 % which were not correlated to protein content in each triticale varieties. There was some triticale variety which had high protein but low dried gluten content. The characteristics of gluten for color, structure and expansion after being baked showed the significant differences. There were some light-gray, red-gray and dark-gray in color. The structures of gluten were varied from strong and dense to soft and light. The expension of gluten could be divided to 3 groups; high expansion, medium and low expansion
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