COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS

Autor:	K. G. Barylnik, L. I. Kuznetsova, N. S. Lavrenteva, N. N. Chikida, L. P. Bekish, N. M. Komarov
Jazyk:	English<br />Russian
Rok vydání:	2018
Předmět:	ячмень скороспелость фотопериодическая чувствительность аллели локусов ppd и vrn молекулярные маркеры triticale flour bread leaven test laboratory baking l-30 mx alamo 'quasar' 'mamuchar' Biotechnology TP248.13-248.65 Botany QK1-989
Zdroj:	Труды по прикладной ботанике, генетике и селекции, Vol 179, Iss 1, Pp 54-62 (2018)
Druh dokumentu:	article
ISSN:	2227-8834 2619-0982
DOI:	10.30901/2227-8834-2018-1-54-62
Popis:	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.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e42bedabe9de4721b020d49d505ae8aa Zobrazit plný text záznamu View record in DOAJ