Open AccessPhysico-chemical properties and milling behavior of modern triticale genotypes
Author(s) -
Eri Watanabe,
Klever Márcio Antunes Arruda,
Cíntia Sorane Good Kitzberger,
Alexandre Rodrigo Coelho
Publication year - 2019
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2019.v31.i10.2015
Subject(s) - triticale , falling number , test weight , gluten , agronomy , starch , food science , chemistry , grain yield , biology
Triticale is a cereal crop alternative to wheat, and its incorporation into food products is limited. This work aimed to evaluate the physico-chemical properties and the milling behavior of modern triticale genotypes in order to determine their use in the baking industry. The protein content, sodium dodecyl sulfate (SDS) sedimentation test, and falling number of triticale genotypes were lower than wheat. The ash content was higher for triticales, while the test weight, starch content, and flour extraction yield were comparable to wheat; but with a considerable variability in the break and reduction flour yield. The studied triticale genotypes can be used in food products that do not require high gluten strength, such as cookies and cakes, as well as cereal bars or extruded cereals, for which ash content and falling number are irrelevant. In addition, the falling number test was not adequate to evaluate the a-amylase activity of triticales and considerable variability in the triticale grain hardness was observed.