INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Use of triticale flours in cookies. Quality factors
Autor/es:
A.E.LEON; RUBIOLO A.; AÑÓN, MARIA CRISTINA
Revista:
CEREAL CHEMISTRY
Editorial:
AMER ASSOC CEREAL CHEMISTS
Referencias:
Lugar: St. Paul; Año: 1996 vol. 73 p. 779 - 784
ISSN:
0009-0352
Resumen:
The quality of flours obtained from 10 triticale cultivars and its use- with flours exhibiting low protein content, high prolamine percentagefulness in the manufacture of cookies were studied. Factors affecting with a high proportion of species with a molecular mass =34 kDa, lowcookie quality were also analyzed. The results obtained show that triti- glutenin content with a low proportion of species with a molecular masscale flours are suitable for cookie manufacture. Best quality is related
