Relationship between the Pentosans of Triticale Flour and Bread Loaf Volume
Physical, rheological and baking tests as well as chemical analyses, especially in respect to pentosan content were performed on six cultivars of triticale differing in baking quality and two wheat cultivars used as a standards. The pentosan content ranged from 1.90% to 2.77% of dry matter in triticale flours, whereas in wheats it was 2.36% and 1.90%, respectively for Begra wheat of high baking quality and Emika representing medium baking quality. The lowest content of pentosans in triticale cultivar Alamo was equal to that of wheat cultivar Emika. A negative relationship between flour pentosan content and bread volume, obtained by the wheat baking method was found in triticale. Mean pentosan level of triticale dry gluten was twofold higher (5.5%), than that of Begra wheat (2.7%). Falling numbers of five triticales were greater than 200, whereas in wheats the respective values exceeded 400. No significant differences were observed in falling numbers as well as in protein content among triticale samples. There was no relationship between sedimentation value and bread volume, while gluten content had an explicit impact on it. Physical and rheological tests confirmed the weaker gluten characteristics of triticale compared to wheat standards, although triticale cultivars Alamo and Vero had high baking quality in our experiment.
KeywordsGluten Content Bread Volume Gluten Index Flour Yield Triticale Cultivar
Unable to display preview. Download preview PDF.
- 1.Fincher GB and Stone BA. Cell walls and their components to cereal grain technology. In: Pomeranz Y, editor. Advances in cereal science and technology. American Association of Cereal Chemists Inc., St Paul, MN, USA, 1986: 207–95.Google Scholar
- 3.Vahouny GV. Effects of dietary fiber on digestion and absorption. In: Johnson LR, editor. Physiology of the gastrointestinal tract. New York: Raven Press, 1987:1623–48.Google Scholar
- 4.Shogren MD, Hashimoto S, Pomeranz Y. Cereal pentosans: Their estimation and significance. IV. Pentosans in wheat flour varieties and fractions. Cereal Chem 1988;65:182–5.Google Scholar
- 5.Biskupski A. Jakosc konsumpcyjna ziarna. In: Tarkowski C, editor. Biologia pszenzyta. Warsaw: PWN, 1989; 352–71.Google Scholar
- 6.Meuser F and Suckow P. Non-starch polysaccharies. In: Blanshard JMV, Frazier PJ, Galliard T, editors. Chemistry and physics of baking. Spec. Publ. No 56, R Soc Chem 1986;56:42–61.Google Scholar
- 7.Shelton DR and D’Appolonia BL. Carbohydrate functionality in the baking process. Cereal Foods World 1985;30:437–42.Google Scholar
- 10.Amaya A and Pena RJ. Triticale indusrtial quality improvement at CIMMYT: past, present and future. Proceedings of the Second International Triticale Symposium 1990; October 1–5; Passo Fundo, Rio Grande do Sul, Brazil.Google Scholar
- 11.Schuller EH. Valuation and milling of triticale for human consumption of bread. Proceedings of the International Triticale Symposium; 1986 February 2–8; Sydney. Sydney: Australian Institute of Agricultural Science, 1986.Google Scholar
- 12.Akmal Khan M and Rashid J. Nutritional and technological value of triticale. Proceedings of the International Triticale Symposium; 1986 February 2–8; Sydney. Sydney: Australian Institute of Agricultural Science, 1986.Google Scholar
- 13.Izydorczyk M, Biliaderis CG, Bushuk W. Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chem 1991;68:139–44.Google Scholar