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Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours
Author(s) -
Roccia P.,
Moiraghi M.,
Ribotta P. D.,
Pérez G. T.,
Rubiolo O. J.,
León A. E.
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0243
Subject(s) - chemistry , food science , triticale , sucrose , proto oncogene tyrosine protein kinase src , starch , botany , biochemistry , biology , phosphorylation
ABSTRACT The solvent retention capacity test (SRC) was used to evaluate flour functionality for end use applications and select wheat for production of flour with required functionality, but there is little information about SRC test application on triticale flour quality. The ability of flour to retain a set of four solvents produces a flour quality profile for predicting bakery performance. The objective of this study was to evaluate the capacity of SRC and its micro test to determine the potential quality of 25 triticale flours, as well as studying the relationship between the SRC parameters and flour chemical composition. The SRC parameters of triticale flours were correlated with the flour components that have been proposed by the method: sucrose SRC‐pentosan ( r = 0.57), carbonate SRC‐damaged starch ( r = 0.80), lactic SRC‐glutelin ( r = 0.42), water SRC‐all hydrophilic constituents (damaged starch [ r = 0.72], protein [ r = 0.61], glutelin [ r = 0.66], pentosan [ r = 0.46]). Triticale flours have shown higher water and sodium carbonate SRC, similar sucrose SRC, and lower lactic SRC values than published results of typical flours used for cookie production. Summarizing, the high level of association found between SRC and micro SRC parameters with flour composition and quality flour tests evidence that either the SRC profile or the micro test SRC could be used to determine the potential quality of triticale flours.