AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 53:51 - 60.  |  VIEW ARTICLE
Protein and Amino Acid Compositions of Dry-Milled and Air-Classified Fractions of Triticale Grain.

A. C. Stringfellow, J. S. Wall, G. L. Donaldson, and R. A. Anderson. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Protein contents and amino acid compositions were determined on fractions obtained by roller milling, fine grinding, and air classifying one spring and two winter triticale varieties. Because the triticale grains have protein levels equivalent to the hard wheats but higher lysine contents, the grain fractions were explored as sources of high-protein flours suitable for use as supplements in cereal products. The three triticale grains were first processed in a laboratory roller mill through three break and three reduction steps to give a total flour extraction of 62-65%. Variations in the protein and lysine contents of the flour milling fractions reflected differences in the distribution of proteins in the endosperm. Bran fraction and shorts were high in protein and lysine due to their germ and aleurone content. The triticales, especially the Texas-grown spring variety, behaved like soft wheats upon fine grinding and air classification. Yields of the high-protein fractions and their protein levels were generally superior to those of hard wheats. Low levels of coarse residues from the reground flour remained after seven steps of air classification. The high-protein fractions of triticale flours have lysine contents comparable to that of the initial flour.

© Copyright AACC International  | Contact Us - Report a Bad Link