The Fatty Acid, Carbonyl, n-Hydrocarbon, and Phenolic Acid Composition of Wheat and Triticale Flours

Abstract

A comparison of the chemical composition of wheat- and triticale flours demonstrated that their content of fatty acids, carbonyl compounds, and hydrocarbons is quite similar qualitatively but differed quantitatively. The total phenolic acid fraction from triticale grain, flour, bran, and shorts showed the largest amounts of phenolics in the bran and the smallest amounts in the flour. The predominant phenolic acids in all products were vanillic, ferulic, and p-coumaric acid. No marked qualitative or quantitative differences were found amoung various triticale flours nor when comparing wheat- and triticale flours. The differences in flavor between wheat- and triticale flours and baked products from these flours cannot be explained on the basis of kind and amounts of chemical compounds considered since they did not vary appreciably in these two cereal grains.