TRITORDEUM - A NEW CROP OF POTENTIAL IMPORTANCE IN THE FOOD-INDUSTRY

被引：49

作者：

ALVAREZ, JB ^{[1
]}

BALLESTEROS, J ^{[1
]}

SILLERO, JA ^{[1
]}

MARTIN, LM ^{[1
]}

机构：

[1] LAB AGRARIO JUNTA ANDALUCIA,E-14080 CORDOBA,SPAIN

来源：

HEREDITAS | 1992年 / 116卷 / 1-2期

关键词：

D O I：

10.1111/j.1601-5223.1992.tb00227.x

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

The grain characteristics and breadmaking potential of the amphiploid Hordeum-Triticum was studied. To that end, tests commonly used for evaluating breadmaking potential in cereals were performed on lines of triticale (x Triticosecale Wittmark), durum wheat (Triticum turgidum conv. durum) and bread wheat (T. aestivum), and tritordeum (x Tritordeum Ascherson et Graebner). The tritordeum showed similar quality characteristics to that of medium quality bread wheat varieties commonly used in Spanish breadmaking industry. The notable intraspecific genetic variability showed by the tested lines means that this cereal may have potential to be used as a new food source.

引用

页码：193 / 197

页数：5

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