INVESTIGADORES
LEON Alberto Edel
artículos
Título:
Use of Triticale Flours in Cookies: Quality Factors
Autor/es:
LEÓN, A. E.; RUBIOLO, O. J.; AÑÓN, M. C.
Revista:
CEREAL CHEMISTRY
Editorial:
AACC International Inc
Referencias:
Lugar: Saint Paul, MN; Año: 1996 vol. 73 p. 779 - 784
ISSN:
0009-0352
Resumen:
The quality of flours obtained from 10 triticale cultivars ans its usefulness in the manufacture of cookies were studied. Factors affecting cookie quality were also analyzed. The results obtained show that triticale flours are suitable for cookie manufacture. Best quality is related with flours exhibiting low protein content, high prolamine percentage with a high proportion of species with a molecular mass 34 kDa, low glutenin content with a low proportion of species with a molecular mass 30kDa, and low content of free sulfhydryl groups.
