Evaluation of technological value of grain and flour of tree winter triticale varieties
1999
Czuchajowska, Z. | Paszczynska, B. (Uniwersytet Stanu Washington, (USA). Katedra Nauki o Zywnosci i Zywieniu Czlowieka) | Gambus, H. | Nowotna, A. | Achremowicz, B. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow)
In terms the technological value of grain, triticale variety Presto proved to be the most similar to wheat variety Emika, while in terms of the baking value of flour, triticale variety Vero resembled wheat. The worst bread was obtained from triticale variety Ugo, therefore it should be disqualified for baking, while triticale varieties Presto and Vero should be recommended
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