High gluten content and good baking quality of new triticale strains
1995
Sowa, W. | Cygankiewicz, A. | Gielo, S. | Krysiak, H. (Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland))
The paper describes new winter triticale strains possessing proper bread baking quality. The new triticale strains were superior to the standard cultivars of triticale in kernel weight, falling number, sedimentation value (SDS), protein content, gluten index, water absorption, dough handling characteristic and bread test. The results confirm the hypothesis that even if hexaploid triticale are lacking the D genome, the breeders still have enough genes in the A, B and R genomes for improving triticale quality (according to the literature, the main genes effecting quality of hexaploid wheat are located in D genome)
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