| Autor: |
Witold Brzeziński, Henryk Woś |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
Triticale ISBN: 9783319225500 |
| DOI: |
10.1007/978-3-319-22551-7_11 |
| Popis: |
In the paper was presented possibility of using triticale flour to baking bread and cookies. We described the way to create triticale line BOH 1512 (Panteon) of good bread-making quality and a high yield. It was shown that the key role in triticale quality plays the amylase activity. When the activity is too high, the grain is non-baking. For baking, the optimal falling number is 150 s. It was also shown that the rheological requirements of wheat flour cannot be directly adopted to triticale flour. Some characteristics such as wet gluten content, farinogram dough stability and dough softening as well as alveogram dough elasticity P/L and dough work W have to be elaborated for triticale flour separately when more triticale varieties are registered and have to be ranked in quality. Three characteristics are important in breeding bread-making quality triticale: amylase activity, wet gluten content and loaf volume. More research is needed to explain the relationship between gluten proteins and secalins in the starch–pentosans–protein complex in triticale dough. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
