Chemical composition and baking qualities of winter triticale in Estonia
1999
Jaama, E. | Kasearu, P. | Laur, U. | Alaru, M. | Vijand, M. (Estonian Agricultural Univ., Tartu (Estonia))
There are no quality data on winter triticale grown in Estonia. Since 1995 a research to investigate winter tritical grown in Estonian conditions (58 deg 23'N, 26 deg 44'E) has been underway at the Department of Field Crop Husbandry, Estonian Agricultural University. The chemical composition of the triticale varieties "Modus" and "Dato" was determined and compared with the winter wheat "Sirvinta" and the winter rye "Vambo". The material for the analysis comes from the sowing time field experiments of the years 1996 and 1997. The raw protein content decreases with increasing grain yields. The protein content of triticale is lower than that of wheat and higher or equal to that of rye. The protein differs in different varieties ("Dato's" protein content is higher). The crude fibre and crude ash content does not significantly differ in the species. The baking test was also performed to evaluate the baking properties of triticale flour.
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