Possibilities of triticale grain for food industry use
2008
Marciniak, A. | Obuchowski. W. | Makowska, A. | Budzynska, K.,Akademia Rolnicza, Poznan (Poland). Zaklad Technologii Zboz
Six varieties of triticale grain were tested on their technological properties. The following grain and flour quality parameters were estimated: moisture, weight of 1000 kernels, test weight, grain uniformity, distinguished grain, grain protein content, Zeleny sedimentation, falling number, ash content. The functional properties like an antioxidant activity, number of phenolic acids and dietary fibre were examined in three different fractions of grain: flour, whole grain and bran. In the second part of study, attempts have been done to produce bread with flour of each triticale variety. The bread was produced in two variants: using yeast and starter culture. Baking results indicates, that using yeast in bread making was better than starter culture
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