Search results for: Triticale.

Authors: Solvita Kalnina, Tatjana Rakcejeva, Daiga Kunkulberga, Anda Linina

Abstract:

Triticale is a manmade hybrid of wheat and rye that carries the A and B genome of durum wheat and the R genome of rye. In the scientific literature information about in Latvia harvested organic and conventional triticale grain physically-chemical composition was not found in general. Therefore, the main purpose of the current research was to investigate physically-chemical parameters of in Latvia harvested organic and convectional triticale grains. The research was accomplished on in Year 2012 from State Priekuli Plant Breeding Institute (Latvia) harvested organic and conventional triticale grains: “Dinaro”, “9403-97”, “9405-23” and “9402-3”. In the present research significant differences in chemical composition between organic and conventional triticale grains harvested in Latvia was found. It is necessary to mention that higher 1000 grain weight, bulk density and gluten index was obtained for conventional and organic triticale grain variety “9403-97”. However higher falling number, gluten and protein content was obtained for triticale grain variety “9405-23”.

Keywords: Physically-chemical parameters, technological properties, triticale grains.

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Authors: Martins Sabovics, Karina Ruse, Evita Straumite, Ruta Galoburda

Abstract:

The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p<0.05) on triticale flour blend dough physico-chemical and sensory properties.

Keywords: Dough quality, dough fermentation, dough mixing, triticale flour blend.

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Authors: Algirdas Jasinskas, Egidijus Šarauskis, Raimondas Šarauskis, Antanas Sakalauskas

Abstract:

This paper presents the new results of energy plant – rye and triticale at yellow ripeness and ripe, pre-treatment in high pressure steam reactor and monosaccharide extraction. There were investigated the influence of steam pressure (20 to 22 bar), retention duration (180 to 240 s) and catalytic sulphuric acid concentration strength (0 to 0.5 %) on the pre-treatment process, contents of monosaccharides (glucose, arabinose, xylose, mannose) and undesirable by-compounds (furfural and HMF) in the reactor. The study has determined that the largest amount of monosaccharides (37.2 % of glucose, 2.7 % of arabinose, 8.4 % of xylose, and 1.3 % of mannose) was received in the rye at ripe, the samples of which were mixed with 0.5 % concentration of catalytic sulphuric acid, and hydrolysed in the reactor, where the pressure was 20 bar, whereas the reaction time – 240 s.

Keywords: Bioethanol, Pre-treatment, Rye, Triticale.

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