Correlation of micro sodium dodecyl sulfate sedimentation test and bread making quality traits in hexaploid triticale (X Triticosecale Wittmack)

 

Djatchouk TI^*, Kibkalo IA, Pominov AV, Italianskaya YUV and Safronova NF

 

Research Article | Published September 2014

International Journal of Biotechnology and Food Science, Vol. 2(6), pp. 112-115

 

 

Department of Biotechnology, Agricultural Research Institute for South-East Region of Russia, Toulaikova, 7, Saratov, Russia.

 

*Corresponding author. E-mail: cell-selection@list.ru. Tel: 8-927-107-59-49. Fax: 8(845)2647688.

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The results of studies of micro SDS-sedimentation value in VIR-collection samples and ARISER advanced lines of winter hexaploid triticale in arid Volga-region of Russia are given in the article. The collection samples and advanced lines with SDS-sedimentation-value 40 to 50 mm and more were revealed. Statistically a highly significant correlations were detected between sedimentation value and several quality parameters such as units of gluten deformation index (r = -0.71**), valorimetric evaluation (r = 0.62**), time of dough formation (r = 0.64**), dough liquefaction (r = -0.45*) and bread porosity (r = 0.69**). The promising lines with better bread making quality were advanced.

 

Keywords: Triticale, bread making quality, SDS-sedimentation test, correlation.

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Citation: Djatchouk TI, Kibkalo IA, Pominov AV, Italianskaya YUV, Safronova NF (2014). Correlation of micro sodium dodecyl sulfate sedimentation test and bread making quality traits in hexaploid triticale (X Triticosecale Wittmack). Int. J. Biotechnol. Food Sci. 2(6): 112-115.

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