Production of bread for healthy food from winter triticale, wheat and rye

Goryanina, Tatyana Aleksandrovna

doi:10.18411/scienceconf-05-2020-04

Cited by 2 publications

(2 citation statements)

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“…Under favorable growing conditions, winter triticale varieties can form a grain yield of up to 7-10 t/ha [2], containing up to 15 % protein, which is consistent with modern trends in the breeding of new varieties of plant crops with an increased content of nutrients [3,4]. Tall-growing forage varieties allow to obtain up to 60 t/ha of green mass [5]. Due to climate change, triticale crops are shifting to the northern regions of Russia.…”

Section: Introductionmentioning

confidence: 67%

Promising breeding material of winter triticale in the conditions of the Middle Urals

et al. 2021

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The research was carried out in 2012-2018 in test sowings of the Ural Agricultural Research Institute– branch of the FSBSI Ural Federal Agrarian Research Center of the Ural Branch of the Russian Academy of Sciences with the aim to obtain promising high-yielding, locally adapted breeding samples of winter triticale. We used interverietal hybridization and evaluation of hybrids F1-F4, selection and sowing of ears and plants in breeding nurseries. Evaluation of promising lines on plots of 5-10 m2 according to generally accepted methods. Breeding samples of winter triticale were obtained, the yield of which reached 6.8-7.0 t/ha and was 15-19% higher than the standard - Bashkirskaya korotkostevelnaya (5.9 t/ha). The winter hardiness of the best samples was at the level of 80-90 % and exceeded the standard (72 %) by 12-18 %. Samples were found that exceeded the standard by the number of grains in the ear, the weight of 1000 grains, the ear productivity and the content of raw protein in the grain. The selected hybrid samples are evaluated in a competitive test and propagated in isolated areas.

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Section: Introductionmentioning

confidence: 67%

Promising breeding material of winter triticale in the conditions of the Middle Urals

et al. 2021

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“…Triticale grain is richer in vitamins, minerals, phosphorus, and essential amino acids, such as lysine, compared to grains of other cereals (Silva et al., 2020 ; Zhu, 2018 ). The valuable nutritional composition of triticale grain has made this hybrid cereal a replacement option for wheat (Galoburda et al., 2020 ; Goryanina, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Messina,

Cano,

Silvio

et al. 2024

Food Science & Nutrition

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Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

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Production of bread for healthy food from winter triticale, wheat and rye

Cited by 2 publications

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Promising breeding material of winter triticale in the conditions of the Middle Urals

Promising breeding material of winter triticale in the conditions of the Middle Urals

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

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