Quality of triticale from ecological and intensive farming
2006
Petr, J.
The aim of this study was to compare baking quality and protein composition of triticale grains from intensive and ecological farming. Our results showed that any of the two kinds of triticale grains were not suitable for dough proofing. The thousand kernel weight was higher, whereas protein concentration was lower in grains from ecological farming than in those from intensive cultivation. The quality variables studied depended also on the variety and locality. In both grain types, proteins were mainly composed of albumins and globulins. Ecological farming led to the decrease of the yield by 12% as well as to the decrease of prolamin and glutelin concentrations. On the contrary, the proportion of albumins and globulins increased.
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