Study of the composition and properties of triticum dicoccum (schrank) grain

Vsyo o myase ◽  
2020 ◽  
pp. 188-190
Author(s):  
E.A. Kuznetsova ◽  
◽  
D.S. Uchasov ◽  
L.V. Shayapova ◽  
E.A. Kuznetsova ◽  
...  
Keyword(s):  
Triticum Dicoccum

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production

Урожайность, технологические и крупяные свойства голозерной полбы (Triticum dicoccum) в условиях Тульской области

2021 ◽  
pp. 32-36
Author(s):  
Михаил Александрович Кузьмич ◽  
Наталья Борисовна Сальникова ◽  
Любовь Семеновна Кузьмич ◽  
Марина Сергеевна Гончаренко ◽  
Ольга Павловна Кондратьева ◽  
...  
Keyword(s):  
Triticum Dicoccum

В условиях Тульской области в течение 2018 – 2020 гг. проводили испытания нескольких образцов голозерных линий яровой полбы (Triticum dicoccum), полученной из ВИР. Урожайность на глубоко выщелоченном черноземе нескольких линий яровой полбы в среднем за 3 года составила 2,5 т/га. В благоприятный по погодным условиям год она достигала почти 5,0 т/га, а максимальное содержание клейковины в зерне приближалось к 40 %. При этом клейковина была слабой. Хлеб из полбы имел средний объем, плотный мякиш кремового или желтого оттенка обладал сильным ароматом и приятным вкусом. Каша из полбяной крупы обладает высокими кулинарными и потребительскими показателями, но её приготовление требует больше времени, чем из пшеничной крупы типа Полтавской.

Balneaves: The Botanical Remains

1992 ◽  
Vol 58 (S2) ◽  
pp. 26-28
Author(s):  
Christine M Rushc
Keyword(s):  
Bronze Age ◽  
Plant Material ◽  
Roman Period ◽  
Triticum Dicoccum ◽  
Cereal Grain ◽  
Single Grain ◽  
Botanical Remains ◽  
The Bronze Age ◽  
Hulled Barley

Samples were taken from the ditch and various pits within the enclosure and processed foi carbonised remains. All samples were wet sieved using mesh sizes of 1mm and 300ji and the material from the coarse flot (1mm) was sorted. Of the thirty six samples taken, twelve produced small amounts of carbonised plant material. The results from these seven ditch and five pit samples form the basis of this report.A list of the species identified in each context is given below in Tables 6 and 7. Evidence for cereal grain is scant. Emmer (Triticum dicoccum) and barley (Hordeum sp.) are present. Both are known from the Bronze Age in Britain and in Scotland emmer appears to remain the commonest wheat into the Roman period and beyond (Jones 1981, 106). The evidence for emmer comes from a single grain and fragments of chaff from the ditch (context 1002A) near the entrance of the enclosure. A fragment of hulled barley was also found in the SW section of the ditch (context 1003). This fragment appeared to be twisted which suggests that the six-row variety is present. One other fragment of barley (possibly hulled) is present in context 1103A in Pit 10 (a large pit to the S of the enclosure).

scholarly journals Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 664 ◽  
Author(s):  
David Ranucci ◽  
Rossana Roila ◽  
Egon Andoni ◽  
Paolo Braconi ◽  
Raffaella Branciari
Keyword(s):  
Growth Rate ◽  
Punica Granatum ◽  
Prunus Dulcis ◽  
Corylus Avellana ◽  
Emmer Wheat ◽  
Pork Meat ◽  
Triticum Dicoccum ◽  
Corylus Avellana L ◽  
Spoilage Microorganisms ◽  
Citrus Spp

Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

scholarly journals Differences among Triticum dicoccum, T. monococcum and T. spelta in rate of nitrate uptake

2012 ◽  
Vol 41 (Special Issue) ◽  
pp. 322-324 ◽  
Author(s):  
M. Trčková ◽  
I. Raimanová ◽  
Z. Stehno
Keyword(s):  
Full Text ◽  
Nitrate Uptake ◽  
Triticum Dicoccum

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