Tag Archives: triticale

xxx M. Maradudin, I. Simakova and A. Fedonnikov
The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends
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The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends

M. Maradudin¹, I. Simakova¹* and A. Fedonnikov²

¹Saratov State Medical University named after V.I. Razumovsky, Faculty of Pharmacy, B. Kazach'ya Str., 112, RU410012 Saratov, Russia
²Saratov State Agrarian University named after N.I. Vavilova, Department of Veterinary Medicine, Biotechnology and Food Technology, B. Sadovaya Str., 220, RU410005 Saratov, Russia
*Correspondence: simakovaiv@yandex.ru

Abstract:

The aim of this research work was to study and compare the main parameters of the rheological state of the dough made from triticale flour (a variety of George selection by the FSBIS Agricultural Research Institute of the South-East), dough made from flour of white and red bean seeds, as well as parameters of dough from flour of composite mixtures based on them. The rheological properties of the dough were determined using a Mixolab device according to the GOST ISO 17718-2015 method. The mixing ability of the blends was additionally tested by the SDS sedimentation method. It was found that the moment of force, which characterizes the gelatinization process, correlates well with the SDS sedimentation index. To a lesser extent, this indicator correlates with the values of the moments of force characterizing the process of ‘starch retrogradation’ and the energy intensity of the dough formation process. The water absorption capacity of flour highly correlates with the moment of force during the liquefaction phase and with the moments of force characterizing the minimum and maximum consistency of the dough during the ‘starch retrogradation’ phase. The correlation between the SDS sedimentation rate and water absorption capacity was found to be rather low. The rheological parameters were also significantly influenced by the type of beans. Taking into account the results of studies of the rheological state of the dough, test baking of bread with various mass fractions of components was carried out. The results obtained confirmed the improving effect of bean flour.

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1417-1424 Z. Kruma, E. Straumite, T. Kince, D. Klava, K. Abelniece and A. Balgalve
Influence of Technological Parameters on Chemical Composition of Triticale Flakes
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Influence of Technological Parameters on Chemical Composition of Triticale Flakes

Z. Kruma¹*, E. Straumite¹, T. Kince¹, D. Klava¹, K. Abelniece² and A. Balgalve²

¹University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigas iela 22, LV-3001, Jelgava, Latvia
²Ltd Felici, Rigas gatve 8, LV-2164, Adazi, Adazu novads, Latvia
*Correspondence: zanda.kruma@llu.lv

Abstract:

Triticale is hybrid crop developed by crossing wheat (Triticum) and rye (Secale) and in last years it become more popular for food applications, including flake production. Different approaches are developed to improve flakes technology by applying different cooking, rolling, toasting parameters resulting in high quality products. All these technologies influence also nutrition quality of product due to the different stability of these compounds during mechanical and thermal treatment. The aim of current experiment was to investigate the influence of technological parameters on chemical composition of triticale flakes. In current experiment triticale grains and triticale flakes obtained by different technologies was tested. For evaluation of the influence of technological parameters, different flaking and rolling parameters were tested. For all samples were determined composition of basic nutrients (fats, proteins, fibres, sugars, ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity. Triticale has high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals. Technological processes significantly influence cereals composition, but it depends on parameters tested. Control sample showed lower results and hierarchical cluster analyses showed that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds. Results showed that for selection of the best method for flaking physical and/or sensory properties should be taken in account.

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315-329 M. Lonbani and A. Arzani
Morpho-physiological traits associated with terminal drought- stress tolerance in triticale and wheat
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Morpho-physiological traits associated with terminal drought- stress tolerance in triticale and wheat

M. Lonbani and A. Arzani*

*Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran; e-mail: a_arzani@cc.iut.ac.ir

Abstract:

The objectives of this study were to evaluate the genotypic effects on tolerance to terminal drought stress in triticale and to compare it with that of durum and bread wheat under drought stress and normal field conditions using morpho-physiological traits. Five triticale ('Zoro', 'Moreno', 'Lasko', 'Prego' and 'Alamos 83'), one bread wheat ('Roshan') and one durum wheat ('Osta-Gata') cultivars were used. A randomized complete block design with three replications was used in each of the drought stress and well-watered (non-stress) experiments. Morpho-physiological traits including chlorophyll content, relative water content (RWC), excised leaf water retention (ELWR), rate of water loss (RWL), initial water content (IWC), leaf area, leaf angle, number of stomata, pollen viability, dry weight of awn and awn length were evaluated. Results of combined analyses of variances indicated the highly significant differences among genotypes for all traits and significant genotype × environmental interaction for all traits with the exception of leaf width, number of stomata and awn length. Overall performance of triticale cultivars was superior to wheat cultivars under both environmental conditions. Among triticale genotypes, 'Lasko' and 'Moreno' cultivars were the most drought tolerant and 'Prego' cultivar was the most sensitive genotype to water stress. Under drought stress conditions ELWR showed significant and negative correlation with grain yield, while their correlation was significant and positive under non-stress conditions. This relationship indicates that ELWR had an important impact on grain yield under both water stress and non-stress conditions.

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3–12 M. Alaru, B. Moller and A. Hansen
Triticale yield formation and quality influenced by different N fertilisation regimes
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Triticale yield formation and quality influenced by different N fertilisation regimes

M. Alaru¹, B. Moller² and A. Hansen²

¹Department of Field Crop Husbandry, Estonian Agricultural University, Kreutzwaldi 64, 51014 Tartu, Estonia;
²Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej -30, DK-1958 Frederiksberg C., Denmark

Abstract:

Two different field trials with triticale were carried out in a field of the Department of Field Crop Husbandry of the Estonian Agricultural University, situated near Tartu, in 2000/2001–2002/2003. In the first trial, the winter triticale cultivars ‘Modus’ and ‘Tewo’ were used to investigate the influence of different N fertilisation regimes on triticale yield formation and yield quality. Seven N fertiliser treatments in four replications in the first year and 11 fertiliser treatments in three replications in the second and third year were tested, by varying total nitrogen dosages and time of application. Nitrogen was applied as NH4NO3 at different plant development stages (EC30, EC47). In the second trial, 10 winter triticale cultivars were investigated (‘Modus’, ‘Tewo’, ‘Lasko’, ‘Dagro’, ‘Ulrika’, ‘Lamberto’, ‘Vision’, ‘Fidelio’, ‘Lupus’, and ‘Prego’) to select out cultivars of earlier maturing and higher tolerance to pre-harvest sprouting. Winter triticale parents – the winter rye ‘Vambo’ and the winter wheat ‘Kosack’ were used as the control.
The yield level and quality of winter triticale grains were most of all affected by weather conditions and then by cultivars and N application regimes. Nitrogen fertiliser application at the plant development stage EC47 decreased significantly the height of stems (r = -0.459***), which is the principal prerequisite for preventing lodging, and increased significantly grain protein content (1.69 and 1.8% as the average of three years in ‘Modus’ and ‘Tewo’ grains, respectively). Unlike spikes of wheat, all of these winter triticale cultivars started to germinate before general physiological maturity. The longer was the period from anthesis to general physiological maturity, the higher was the percentage of germination during the period (r = 0.727*). The higher was the moisture content in seeds of triticale 26 days after the EC65 (length of the period wheat reached physiological maturity), the higher was the germination percentage in spikes (r = 0.733*). Triticale cultivars with higher 1,000 kernel weight values reached physiological maturity later. An average germination before harvest time correlated positively with test weight (r = 0.608*).

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