Studies on chemical composition of Polish triticale varieties. Pt. 2. Chemical composition of flour and bran
1991
Bartnik, M. | Jakubczyk, T. | Kacprzyk, A. (Warsaw Agricultural University, Warsaw (Poland). Dept. of Cereal and Food Concentrates Technology)
Eight Polish triticale varieties was investigated. Triticale grain exhibited good milling qualities, the high flour extraction was about 6 percent lower than in case of wheat. Investigated flour and bran samples were found to differ considerably as regards the content of most of the analysed components. The content of basic components in triticale flour was usually between the corresponding values for the wheat and rye, and was as follows (average values expressed in percent of dry matter): ash - 0.93, protein - 11.6, starch - 76, sugars - 2.9, protein soluble in 5 percent NaCl in triticale flour and bran constitued 25-30 percent and 31.5-37 percent of total protein respectively. The content of phosphorus, potassium and manganese in triticale flour were higher and the content of calcium and sodium similar to those in wheat and rye flours
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