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Variability in the physico-chemical and milling characteristics of Indian triticales.

Kumar, G. V. and Ranga Rao, G. C. P. and Venkateswara Rao, G. and Shurpalekar, S. R. (1979) Variability in the physico-chemical and milling characteristics of Indian triticales. Journal of Food Science and Technology, India, 16 (5). 181-184, 13 ref..

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Abstract

Ten triticale var. were examined for hl wt., 1000 kernel wt., length, breadth, pearling index, protein, gluten, total ash, fibre, sugars, falling number, sedimentation value, diastatic activity and pigments. The milling characteristics studied include flour, shorts and bran yields, and damaged starch content. Protein content of grains and flours ranged from 11.0 to 15.0% and 9.6 to 13.9%, resp. Wet gluten contents (17.0-31.0%) and sedimentation values (11.0-26.8 ml) were low. The low falling numbers (179 to 350) in triticales indicated high alpha-amylase activity, which is not desirable for breadmaking; triticale flours may be suitable for blending with wheat flour. The optimum moisture content for milling in a Buehler laboratory mill is 12%; the flour yield at this moisture ranged from 49.2 to 66.4%. Triticale flours showed Kent-Jones colour grade values of 8.6-13.5 and damaged starch contents of 4.7-9.4%.

Item Type: Article
Uncontrolled Keywords: MILLING-; triticale, milling properties of; COLOUR-; triticale flour, colour of; FLOUR-SPECIFIC; triticale flour, damaged starch in; STARCHES-SPECIFIC; TRITICALE-; properties of triticale
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 10:15
Last Modified: 06 Apr 2010 10:15
URI: http://ir.cftri.com/id/eprint/6901

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