COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF 4-SPECIES TRITICALE GRAIN
DOI:
https://doi.org/10.31395/2310-0478-2021-2-63-51Keywords:
triticale, technological properties of grain, variety, lineAbstract
The article presents the characteristics of technological properties of 4-species triticale grain and offers promising ways to use it. A comprehensive comparison of 4-species triticale grain properties, classical triticale grain and soft wheat was performed. Technological properties of 4-species triticale grain, classical triticale and wheat differ significantly. 4-species triticale has the characteristics of raw materials for cereal production due to high vitreousness (97–98%) and grain size (thousand grain weight – 48–54 g). Amylolytic activity, gluten and quality of 4-species triticale are worse than wheat, which indicates its low baking properties.Thousand grain weight has a high direct correlation with the grain size, but in case when the grain is not sufficiently filled, this pattern is absent. Triticale grain of the studied varieties was characterized by high thousand grain weight in comparison with triticale grain of Kharkiv Khlibodar variety and wheat of Podolianka variety, which is due to their high size. Kharkiv Khlibodar variety had 4.5 g less thousand grain weight compared to wheat grain (45.5 g), and 4-species triticale varieties had 4.1–9.1 g more weight, which is explained by their greater sphericity and geometric size, better performance. Triticale grain unit corresponded to the first and second class. It varied depending on the variety and ranged from 643 to 690 g/l, which is 38-85 g/l less than the grain unit of wheat grain (728 g/l). This is due to greater porosity of triticale grain. In terms of gluten content, the grain of 4-species triticale corresponded to the first and second class (19.6– 25.3%), while the grain of triticale Kharkiv Khlibodar variety corresponded to the first class, as gluten content was 24.0%. The grain of 4-species triticale Strateg, Alkid and Tactic varieties had good gluten of the first group because the deformation index of gluten of these varieties was, respectively, 78 units of instrument, 77 and 69 units of instrument. Gluten quality in wheat and triticale grain variety of LP 195 line was satisfactorily weak in the second group.
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