Chemical composition and technological properties of grain of triticale strains and correlations between some qualitative traits
1984
Biskupski, A. (Instytut Hodowli i Aklimatyzacji Roslin, Wroclaw (Poland). Lab. Technologii Zboz) | Tarkowski, C. | Subda, H. | Bogdanowicz, M.
Triticale is characterized by higher weight of 1,000 grains and by better glassiness of grain as compared with wheat and rye. It is superior to both bread cereals in the content of particular proteins. The milling tests have proved that Triticale flour extract is by several per cent lower than that of wheat flour. Baking properties of Triticale flour are determined to the highest extent by acid soluble glutenin, acid- and mercaptoethanol soluble proteins and by proteins soluble in mercury chloride and mercaptoethanol
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