Aspectos tecnologicos das variedades de triticale em fase de multiplicacao.

French. Nous avons etudie les varietes de Triticale Armadillo, Arabia, Beagle et Mapache sur leurs multiples aspects: (a) Les caracteristiques rheologiques des pates, en employant l' Alveographe de Chopin et les Farinographe et Extensographe de Brabender; (b) L' activite fermentative des pates en employant le Zimotaquigraphe; (c) L' activite diastasique en employant l' Amilographe de Brabender et la determination du' Indice de Chute' . Nous avons termine la caracterisation avec des essais de fabrication laboratorielle du pain. Des varietes procedamment designees, nous pouvons dire que l' Arabian a ete celle qui a presente les caracteristiques les plus interessantes.

PORTUGUES: Estudaram-se as variedades de Triticale Armadillo, Arabian, Beagle e Mapache sob varios aspectos: (a) As caracteristicas reologicas das massas, utilizando o Alveografo de Chopin e os Farinografo e Extensografo de Brabender; (b) A actividade fermentativa das massas utilizando o Zimotaquigrafo; (c) A actividade diastasica utilizando o Amilografo de Brabender a determinacao do 'Indice de Queda'. Concluiu-se a caracterizacao com ensaios de fabrico laboratorial de pao. Das variedades anteriormente designadas, podemos dizer que a Arabian foi aquela que apresentou as caracteristicas mais interessantes. O pao obtido a partir desta variedade apresentou caracteristicas de volume, de miolo e organolepticas bastante boas; a sua qualidade situou-se acima de algumas variedades de trigo mole de producao nacional.

English. We have studied the Triticale varieties Armadillo Arabian, Beagle and Mapache in many aspects; (a) Rheological characteristics by using the Chopin's Alveograph and both Brabender's Farinograph and Extensograph; (b) Fermentation characteristics based on Chopin's Zimotaquigraph; (c) Diastasic characteristics by using Brabander's Amylograph and the 'Falling Number' aparatus. Among the studied varieties, the Arabian presented a very acceptable technological quality. The bread from this variety presented good value, alveolus, taste, aroma and coloration characteristics, and in some cases its quality was better than that of some national varieties of wheat.