TECHNOLOGICAL QUALITY OF SOME TRITICALE V ARIETIES

Indicators of feeding value (crude protein, ashes, fibre, fat, nitroge n-free extract, metabolizable energy - ME) and indicators of technolog ical quality (bulk density, percentage of full grains, mesh fraction, 1 000-kernel weight, experimental grinding, starch content, gluten con tent, swelling capacity of gluten, number of reduction, sedimentation value and theological properties). The highest protein content was fou nd out in the Ru-Dagro DH variety (12.39%), the lowest one in the Modu s variety (10.77%). MEs content ranged from 13.83 to 14.27 MJ and MEp from 12.77 to 12.96 MJ; what is higher ME (metabolizable energy) than in rye and comparable with wheat. Newly evaluated varieties (Modus, Ru -Dagro DH, SG-U-170) are fully comparable, in some indicators feeding values are significantly better than currently used varieties. The Mod us variety (with high TKW 54.98 g, and high percentage of full grains 95.54%) is a relatively most suitable variety for processing in mills. Total yield ranged in tested varieties between 60.3 and 64.4%. The hi ghest content of gluten in meal was found in the variety Ru-Dagro DH ( 19.74%). Average values of swelling capacity (4.25 ml), sedimentation values (19.78 ml) and numbers of reduction (86 s) were very low. A poo r baking quality of evaluated varieties was also confirmed by evaluati on on valorigraph: short time of development of dough (45 to 65 s), sh ort time of dough stability, high reduction of consistence (260 to 320 VJ). The SG-U-170 variety seemed to be relatively most suitable of al l investigated varieties, and the Modus variety as the least suitable. For production of traditional baking products the use of triticale ca n be recommended on the basis of the results acquired only in mixtures with high-quality wheat flour or as an eventual replacement of rye fl our.