Technological quality of some triticale varieties
1995
Hap, I. | Pelikan, M. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic))
Indicators of feeding value (crude protein, ashes, fibre, fat, nitrogen-free extract, metabolizable energy - ME) and indicators of technological quality (bulk density, percentage of full grains, mesh fraction, 1,000-kernel weight, experimental grinding, starch content, gluten content, swelling capacity of gluten, number of reduction, sedimentation value and rheological properties) were tested. The highest protein content was found in the Ru-Dagro DH variety (12.39 %), the lowest one in the Modus variety (10.77 %). ME content for swine ranged from 13.83 to 14.27 MJ and ME for poultry from 12.77 to 12.96 MJ; what is higher ME (metabolizable energy) than in rye and comparable with wheat. The Modus variety is a most suitable variety for processing in mills. Total yield ranged between 60.3 and 64.4 %. The highest content of gluten in meal was found in the variety Ru-Dagro DH (19.74 %). Average values of swelling capacity (4.25 ml), sedimentation values (19.78 ml) and numbers of reduction (86 s) were very low. A poor baking quality of evaluated varieties was also confirmed by evaluation on valorigraph: short time of development of dough (45 to 65 s), short time of dough stability, high reduction of consistence (260 to 320 VJ). The SG-U-170 variety seemed to be relatively most suitable of all investigated varieties.
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