The Effect of the Wheat and Triticale Grain Mixture Ratio on Technological Properties of Wheat Triticale Flour

Author:

Kandrokov R. Kh.,Yudina T. A.,Ruban N. V.,Katin S. A.

Publisher

Allerton Press

Reference20 articles.

1. Aguirre, A., Borneo, R., and León, A.E., Properties of triticale flour protein based films, LWT—Food Sci. Technol., 2011, vol. 44, no. 9, pp. 1853–1858.

2. Fernandez-Figares, I., Amino-acid composition and protein and carbohydrate accumulation in the grain of triticale grown under terminal water stress simulated by a senescing agent, J. Cereal Sci., 2000, vol. 32, no. 3, pp. 249–258.

3. Győri, Z., Examination of technological and nutritional properties bread made from triticale flour, Flour-Bread ’09: 5th International and 7th Croation Congress of Cereal Technology, Osijek: Univ. of Osijek, 2010, pp. 503–507.

4. Pena, R.J. and Amaja, A., Milling and breadmaking properties of wheat-triticale grain blends, J. Sci. Food Agric., 1992, vol. 60, no. 4, pp. 483–487.

5. Kruppa, J. and Hoffmann, B., New triticale varieties for food and feed, Grain Res. Dev. Environ., 2006, vol. 20, no. 4, pp. 43–45.

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