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Cereal Chem 50:215 - 219.  |  VIEW ARTICLE
Proteolytic Activity of Triticale.

R. L. Madl and C. C. Tsen. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

A modified Ayre-Anderson procedure was used to determine the proteolytic activity of the flours of several Triticale samples, four wheat samples, and three rye samples; and in addition, to determine the proteolytic activity of the various milling fractions of another Triticale sample. The results indicated that the proteolytic activity of the Triticale flours was greater than that of wheat flours, and close to that of rye flour; and that the proteolytic activity of the milling fractions of the Triticale increased as the proportion of flour from the outer endosperm increased.

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