Technologic value of the triticale grain. Pt. 2. Interactions between qualitative traits
1992
Biskupski, A. | Bogdanowicz, M. | Subda, H. (Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland). Laboratorium Technologii Zboz)
It has been proved that grain glassiness is correlated with the content of proteins investigated and the gluten amount, sedimentation value, development and resistance of dough. The total protein content is positively correlated with the gluten yield, sedimentation value and farinographically estimated traits. It has been proved that the gluten amount, sedimentation value and rheological properties of dough depend on the acid-insoluble protein and high-molecular glutenin content. Moreover, it has been proved that rheological properties of dough are positively correlated with the sedimentation value and the gluten amount. Recommended parameters in the triticale breeding for high technologic value grain are: grain glassiness, total protein content, sedimentation value and high-molecular glutenin
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