Abstract
Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance of rye and wheat genotypes developed at the North Caucasian Federal Agricultural Research Center. Grain, flour of single-grade grinding, and test baking products were compared using two methods. Laboratory baking was carried out according to the standard method GOST 27669-88 for wheat flour and by the method of St. Petersburg Branch of the Baking Industry Research Institute with the leaven developed for rye flour. The method of test baking with leaven is preferred for evaluation of triticale with weak gluten.
Highlights
The current breeding work with the triticale crop
The State Standards (GOST) for triticale grain and flour have been put into operation for the confectionery and baking industries
The quality of triticale flour's technological parameters is associated with the standards of wheat flour
Summary
188338, Ленинградская область, свойств зерна и муки проводилась по показателям белизны, числа д. Институтская,пда.дения, количества и качества сырой клейковины, кислотности и. Федеральный научный аграрный НИИХП, разработанной для ржаной муки. По центр результатам пробной выпечки отмечены различия как между. Географически удаленными сортами, так и внутри группы по показателям 356241, Ставропольский край, г. географически удаленными сортами, так и внутри группы по показателям
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