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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
