Grinding Characteristics of New Varieties of Winter Triticale Grain
نویسندگان
چکیده
Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly applied in food production. The aim of this paper was to study the grinding process eight new triticale grain (TG) varieties harvested 2020 2021. TG tempered 12% moisture a knife mill used for size reduction. following parameters characterizing were determined: specific energy, Sokołowski index, particle distribution average size. Additionally, basic chemical composition, total phenolic content antiradical activity determined. protein strongly influenced both variety harvesting year, while other components mostly affected genetic factor. strongest influence on indices has TG. Specific energy varied range 14.0 kJ kg−1–17.8 kg−1 positively correlated with ground particles. Especially, Belcanto required lower requirements showed antioxidant capacity compared
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ژورنال
عنوان ژورنال: Processes
سال: 2023
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr11051477