Comparative characteristics of technological properties of four-sprcies triticale grain comparative to classic triticale and common wheat grain
DOI:
https://doi.org/10.15587/2706-5448.2020.203643Keywords:
triticale, common wheat, technological properties, mass of 1000 grains, grain nature, grain glassiness.Abstract
An example of effective crossbreeding of wheat and rye grain is the grain of classic triticale, which is currently gaining growing popularity among manufacturers of bakery products and cereals. As a result of further hybridization of the grain of classical triticale and common wheat, highly productive forms of four species triticale were obtained. Despite the similarities to wheat grains, four species triticale grains have differences in technological properties, and therefore require further study. One of the most problematic places is the identification of significant differences between the properties of the four species triticale and its parent forms. Therefore, it is important to conduct a comprehensive study and comparison of the technological properties of four species triticale, classic triticale and common wheat, which will justify its intended purpose. So, the object of research was selected four species triticale of Alkyd, Strateg, Tactic, line LP 195 varieties (Ukraine).
In the course of the study, current methods for determining the technological properties of cereal grain were used, and the results were processed by analysis of variance. The grain of four species triticale has a large mass of 1000 grains compared to wheat and classical triticale, which is associated with its larger size. Four species triticale is characterized by less sphericity compared to wheat due to the longer length, affects the duty cycle of the grain mass and grain nature. The nature of the grain of four species triticale is significantly inferior (by 38-85 g/l) to the nature of wheat grain. Four species triticale grains are glassy (98-99%) and similar to traditional triticale grains according to this indicator. According to the gluten content (20-25%), the grain of four species triticale is significantly inferior to wheat, but its quality is satisfactory.
The research results presented in the work demonstrate a high glassiness and a low amount of gluten. This makes it possible to efficiently use the grain of four species triticale for cereal production, or as part of composite mixtures in the production of bakery products.
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Copyright (c) 2020 Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Vitalii Prykhodko, Vasyl Petrenko, Svitlana Khomenko, Viktor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tetiana Moskalets
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