Cereal Chem 54:1049 - 1055.  |  VIEW ARTICLE
Agronomic and Baking Performance of Semi-Dwarf Triticales.

K. Lorenz and J. Welsh. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

The agronomic baking performance of seven semi-dwarf triticales, recently developed at CIMMYT, were evaluated. Under agronomic and climatic conditions, which in previous years produced tall spring triticales of satisfactory quality, the semi-dwarf variety Rahum produced yields higher than those of the wheat control and better than the average yield for triticales nationwide. The other semi-dwarf varieties performed less satisfactorily. Flour extraction rates of all triticales were relatively low due to poor kernel characteristics. All tritical flours had high alpha-amylase activities. Two of the semi-dwarf tritical flours, however, still produced breads of very satisfactory quality with minor modifications in the bread-baking process.