TRITICALE - RESULTS OF SELECTION AND ISSUES OF USE

Autor: А. I. Grabovets
Rok vydání: 1970
Předmět:
Zdroj: Vestnik of the Russian agricultural science. :32-36
ISSN: 2500-2082
2000-2017
Popis: Tritiсale is a new culture. She is only two centuries old, while wheat has more than 10 thousand years. GOSTs for grain triticale and processed products from it have been developed. In the State Register of the Russian Federation there are 75 winter varieties of triticale grain-new and fodder, of which 25 are the varieties of breeding of the Federal Rostov Agricultural Research Center. Virtually every variety is allowed to be used in several natural and climatic zones of Russia. High ecological plasticity is due to their homeostatic, almost equal to the contribution of harvest elements to the grain shaft. The genetic basis of these studies is the creation of the most heterogeneous populations with a long form-building process with the further use of such genetic mechanisms as co-adaptation and transgression. All cultivars of triticale have a certain direction in terms of use. The investigations were carried out in Federal Rostov Agrarian Scientific Center (FRASC, former name DZhNIISH) during 2000-2017. The zone is Done steppe with continental climate, insufficient and unstable humidification for years, with strengthen fluctuation of weather components. For bakery with the classical baking technology, varieties with a protein content of 13-16% are created. A new bread baking technology was created by foaming the dough with air. The baking process was reduced from 10 hours to 90 minutes. Parameters and triticale varieties for the production of flour confectionery products and bioethanol have been identified. In examining core properties of starch from triticale (swelling ability, viscosity) was revealed it identity with properties of corn, wheat, barley starch. It is processing technology to glucose-fructose syrups and dry fodder has also been developed.
Databáze: OpenAIRE
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