Breeding of triticale for baking purposes

Abstract

The results of studies on selection of baking triticale on the Don are given. The parameters of com mercial cultivars of grain that can be used in bread baking were demonstrated. The ways for improvement of technological properties of the flour from triticale were detected, and technological requirements for it (that cause a good quality of bakery products) were determined. Further aspects of selection of secondary hexap loid triticale for the baking purposes were considered.

"Influence of Abrasive Peeling of Wheat-Tritical Grinding Grain Mixture on the Yield of Intermediate Grinding Products and Flour"

“…Current directions of development of one of the most important branches of the processing industry -flour milling is both the improvement of technologies for processing traditional crops (wheat and rye), and the development of new technologies for processing non-traditional crops, such as triticale [1][2]. One of the main directions of development of the industry is the development of new and improvement of traditional technologies and the creation of processed products of various types of grain with a given composition and properties, including products of deep processing [3][4][5]6,7].…”

Comparison of Some Agronomic Character and yield of Triticale (X Triticosecale Wittmack) lines at Halabja and Qlyasan Regions of Kurdistan/Iraq

“…Selecting cultivars with the highest grain yields without clipping can be used to breed for dual purpose grain with the most forage productivity and there is a strong link between grain yield acquired after forage removal and grain yield attained without forage removal (Estrada-Campuzano, Slafer, & Miralles, 2012). Until recently, Triticale grain was thought to be a rye equivalent, at least in terms of technological qualities (Grabovets, Dremucheva, & Karchevskaya, 2013).…”

Rheological Properties of Individual Triticale Flour Streams

“…It is promising to use triticale flour as a raw material, instead of wheat bakery flour, in the production of flour confectionery products: cookies, biscuits, biscuits, waffles, muffins, crackers, etc. Triticale flour can be used in the production of noodles that do not require boiling, quick breakfasts, or for the manufacture of dietary and therapeutic and prophylactic types of bread, including whole grain and multi-grain [8][9][10][11][12][13][14]. In addition, the triticale grits can be used to produce mass-market pasta.…”