Breeding of triticale for baking purposes

Autor:	A. V. Krokhmal, G. F. Dremucheva, O. E. Karchevskaya, A. I. Grabovets
Rok vydání:	2013
Předmět:	Psychiatry and Mental health Neuropsychology and Physiological Psychology Agronomy Hexaploid triticale Agriculture business.industry Plant biochemistry Cultivar Triticale Biology business Selection (genetic algorithm)
Zdroj:	Russian Agricultural Sciences. 39:197-202
ISSN:	1934-8037 1068-3674
Popis:	The results of studies on selection of baking triticale on the Don are given. The parameters of commercial cultivars of grain that can be used in bread baking were demonstrated. The ways for improvement of technological properties of the flour from triticale were detected, and technological requirements for it (that cause a good quality of bakery products) were determined. Further aspects of selection of secondary hexaploid triticale for the baking purposes were considered.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cac8de7365763cf5ca40c1180d45c774 https://doi.org/10.3103/s1068367413030087 Zobrazit plný text záznamu Full text from SpringerLink