Utilization of spring triticale to bread production
2006
Ceglinska, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci | Cichy, H.,Hodowla Roslin Strzelce, Malyszyn (Poland) | Cacak-Pietrzak, G. | Haber, T. | Smuga, W.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The aim of studies was the comparison of the quality of the made bread different methods. Technological parameters of five spring triticale cultivars (Gabo, Mieszko, Wanad, Kargo, Migo) from Plant Breeding Strzelce-Malyszyn from harvest 2001 and 2002 were tested. The following parameters were evaluated: yield of flour, colour, ash and protein content, SDS test, falling number, farinograph analysis and bread analysis. Flours from tested triticale cultivars did not show significant differences in the yield of flour, protein content and SDS test. Significant differences appeared in falling number and rheological properties of the dough. The bread from the flour of cultivars Gabo, Mieszko, Kargo was characterized with the similar crumb structure irrespective on used method of bread making. The bread from the flour of cultivars Wanad and Migo had the better crumb structure from the three-phase method
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