Technologic value of the triticale grain. Pt. 1. Biochemical and technological characteristics
1992
Biskupski, A. | Bogdanowicz, M. | Subda, H. (Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland). Laboratorium Technologii Zboz)
It has been proved that the triticale forms bred in Poland are characterized by different physical traits of grain, its chemical composition, activity of proteo- and amylolytic enzymes as well as by different milling and baking properties. Qualitative traits of particular triticale strains are greatly affected by the agronomic environment conditions. The physical trait differentiating to the highest degree triticale strains in grain glassiness. Low-molecular acid-soluble glutenin, acid- and merkaptoethanol-insoluble protein, high-molecular glutenin as well as gliadin and globulins differentiate to higher degree the triticale strains than the total protein content. Triticale strains are characterized by approximate milling properties. Triticale bread is of good organoleptic properties
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