Breeding of winter triticale for use in confectionery production

被引：1
|
作者：
A. I. Grabovets
O. G. Popova
机构：
[1] Don Zonal Research Institute of Agriculture,
[2] Branch of Razumovskii Moscow State University of Technologies and Management,undefined
[3] Krasnodar krai,undefined
来源：
Russian Agricultural Sciences | 2015年 / 41卷 / 6期
关键词：
triticale; breeding; grain; confectionery products;
D O I：
10.3103/S1068367415060075
中图分类号：
学科分类号：
摘要：
The importance of raw materials supply for confectionery purposes with the high amylolitic activity is proven, the method of creation of the genotypes with high activity of a-amylase is defined in the article. The value of the variation coefficient of this characteristic by years is specified. The capability to use the raw materials of triticale varying the protein content within sufficiently wide ranges is stated. The characteristic of the triticale flour for the confectionery purpose is given. Some technological aspects of manufacturing of flour confectionery products are given.
引用
收藏
页码：411 / 414
页数：3
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