Abstract
AbstractStudies on rheological and baking properties of 14 promising strains of triticale and two check wheat varieties from India are reported. The farinograms obtained from triticale flours, in general, revealed poor dough development time and lower stability than those from wheat flours. The mean water absorption capacity of triticale flours was 54.3 percent compared to 64.4 percent of wheat flour. The triticale flour produced poor loaf volumes with mean value of 399 cm3 compared to 475 cm3 of wheat flour. Cookie baking tests showed that triticale flours were eminently suited for this purpose because of their soft flour and weaker gluten.Triticale whole meal required much less water for preparation of dough for chapatis and produced red coloured chapatis which tended to stale faster.
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