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Composition and functional properties of milled fractions of triticale

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Grains of 3 triticales (FasGro 204, 131 and 385) were analysed for protein, fat, fibre, ash and N-free extract and results compared with those for wheat and rye. The triticales were milled in a laboratory mill to assess milling characteristics and to obtain flours for wet milling and air classification; yields and protein and ash contents of straight flour, shorts and bran from the 3 types are tabulated. The air classification system used is described and the yield and protein, ash and fat contents of the fractions obtained are tabulated. Analysis of data indicated that type 204 behaves like soft wheat on air classification but that 131 and 385 are more vitreous. Other studies examined the classes and composition of proteins in flour and air-classified fractions, and the amino acid composition of air-classified fractions of type 204. Type 204 flour and whole grain were subjected to wet milling. Data are tabulated for: yields and compositions of wet-milled fractions of triticale and wheat flours; amino acid composition of triticale grain, flour and gluten; viscosity properties of triticale, wheat and corn starch; and starch recovery from wet milling of triticale, wheat and corn. Conclusions are that triticale can be readily dry-milled into flour, and further milled and air-classified into fractions with desirable physical and chemical properties. Starch and gluten can be successfully recovered by wet processing.
Anderson, R.A. , Stringfellow, A.C. , Wall, J.S. , U.S. Agricultural Research Service Western Region
Includes references.
ARS W Agric Res Serv US Dep Agric Sept 1974, 19
Journal Articles, USDA Authors, Peer-Reviewed
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