Breeding of winter triticale for use in confectionery production |
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| Authors: | A. I. Grabovets O. G. Popova |
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| Affiliation: | 1.Don Zonal Research Institute of Agriculture,Rostov, Rostov oblast,Russia;2.Branch of Razumovskii Moscow State University of Technologies and Management, Krasnodar krai,Krasnodar,Russia |
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| Abstract: | 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. |
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