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26 .   Preliminary results on triticale recovery in bakery

Authors: Anamaria Birou, Sevastiţa Muste, Simona Man, Vlad Mureşan

Volume 16, Issue 2;
Pages: 110-112;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 9551



Abstract:

The goal research is to highlight the quality of autumn triticale variety Titan and a variety of wheat Turda 2000 found in an polifactorial experience to S.C.D.A. Turda, in order to recovery in bakery. The cereal varieties under study are taken from the 2008/2009 harvest. From combination of factors for every variety resulting in eight versions four were treated with N50P50K50 kg/ha at sowing and the next four with with N50P50K50 kg/ha at sowing + N50P30 kg/ha the resumption of vegetation in spring. The blank sample was considered each variety the unfertilized sample. The samples were collected by standard collection and the quality parameters followed were: moisture (%), test weight (Kg/hl) protein content (%), wet gluten(%), falling number (sec), foreign bodies(%); Zelleny (ml). Due to low gluten content and higher nutritional value for Titan variety compared with wheat, it can be combined in different proportions with variety Turda 2000 to obtain a high quality flour for bread.

Keywords: wheat, quality, triticale

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