Studies on the composition, quality and processing oftriticalePart I. Physico‐chemical characteristics
作者:
K. L. Sehgal,
S. Bajaj,
K. S. Sekhon,
期刊:
Food / Nahrung
(WILEY Available online 1983)
卷期:
Volume 27,
issue 1
页码: 31-37
ISSN:0027-769X
年代: 1983
DOI:10.1002/food.19830270113
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractStudies on the physicochemical characteristics of 14 promising strains oftriticaleand two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non‐reducing sugars (244 mg maltose/10 g) were observed intriticalethan those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality intritical
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