Quality studies on triticale in India
1991
Bakhshi, A.K. | Gill, K.S. | Sandha, G.S. (Punjab Agricultural University, Ludhiana (India))
A number of triticale lines studied showed significant differences when grown under similar conditions with wheat checks for pearling index (22.3-39.9 percent). Higher content of protein (13.1 percent), ash (1.83 percent), lipids (2.65), crude fiber (2.37 percent) and energy values (1486 kj/100 g) were observed. On an average, triticales were poor in flour yield, but TL 1792, TL 2078, L 2161 and cultivar TL 1210 recorded flour recoveries comparable to bread wheats. The mean values for reduction flours, shorts and bran in triticale were 54.4 percent, 22.8 percent and 16.2 percent, respectively. Reduction in protein during milling of triticale was 1.3 percent. Triticales had poor gluten content and quality. The strains TL 1217, TL 1772, TL 1261 and TL 2262 had sedimentation and pelshenke values comparable to those of wheat. The DA was higher in triticale (445-558 mg maltose/10 g flour) than in wheat. Lines TL 1714, TL 2089 and TL 2310 exhibited low enzyme activities. The triticales had much less water absorption than wheat. This could be attributed to their softness and less starch damage during milling. Lines TL 1217, TL 1417, TL 1771, TL 2089 and TL 2133 had comparable water absorptions to bread wheats. Cookies made of TL 1792, TL 1210, TL 2226, TL 2134, TL 1714, TL 1750 and TL 1012 were ranked excellent. Triticale chapatis were reddish and lacked puffing. Loaf volumes were low. However, TL 1772, TL 1792, TL 2278 and cultivars TL 419 and TL 1210 produced chapatis and breads comparable to bread wheat. The use of triticale flour in various traditional products is being investigated
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