Physico-chemical properties and milling behavior of modern triticale genotypes

Authors

  • Erika Watanabe Department of Food Technology, Federal University of Technology – Parana, Avenida dos Pioneiros, 3131, Londrina, Parana, Brazil
  • Klever Marcio Antunes Arruda Departament of Genetic and Plant Breeding, Agronomic Institute of Parana, Londrina, Parana, Brazil
  • Cintia Sorane Good Kitzberger Department of Plant Physiology, Agronomic Institute of Parana, Londrina, Parana, Brazil
  • Alexandre Rodrigo Coelho Department of Food Technology, Federal University of Technology – Parana, Avenida dos Pioneiros, 3131, Londrina, Parana, Brazil

DOI:

https://doi.org/10.9755/ejfa.2019.v31.i10.2015

Keywords:

Bakery; Cereal; Gluten

Abstract

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.

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Published

2019-10-21

How to Cite

Watanabe, E., K. M. Antunes Arruda, C. S. Good Kitzberger, and A. R. Coelho. “Physico-Chemical Properties and Milling Behavior of Modern Triticale Genotypes”. Emirates Journal of Food and Agriculture, vol. 31, no. 10, Oct. 2019, pp. 752-8, doi:10.9755/ejfa.2019.v31.i10.2015.

Issue

Section

Research Article