The technological value of selected varieties of winter triticale
Alicja Ceglińska
alicja_ceglinska@sggw.edu.plZakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Tadeusz Haber
Zakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Abstract
Grain of the varieties: Pronto, Moreno, Presto, Tewo, Vero of winter triticale grown in Laski (Plant Breeding „Danko”) were milled in the experimental Bühler mill. The obtained flours were analyzed for granulation, ash, protein, sedimentation test SDS and amylase activity (falling number) and brightness. The rheological properties of dough were evaluated using the farinograph. The direct method was applied in the baking process. Other bakery products such as doughnuts and sponge cakes have been investigated. The obtained results were subjected to the analysis of variance. All varieties were characterized by high milling properties. Their milling efficiency factors K were over 90 with exception Moreno. The flours had high brightness and short granulation. Vero and Presto showed the best quality of dough, but only Presto was characterized by high volume of bread. The traits: doughnuts and sponge cakes showed little differences. All varieties of triticale can be used sucessfully for the production of cake, particularly to sponge cakes.
Keywords:
baking properties, milling properties, production of cakes, varieties, winter triticaleReferences
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Authors
Alicja Ceglińskaalicja_ceglinska@sggw.edu.pl
Zakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Tadeusz HaberZakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
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