Relationship between the Pentosans of Triticale Flour and Bread Loaf Volume

  • Malgorzata Cyran
  • Maria Rakowska
Part of the Developments in Plant Breeding book series (DIPB, volume 5)


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.


Gluten Content Bread Volume Gluten Index Flour Yield Triticale Cultivar 
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Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • Malgorzata Cyran
    • 1
  • Maria Rakowska
    • 1
  1. 1.Department of Nutritional Evaluation of Plant MaterialsInstitute of Plant Breeding and AcclimatizationBloniePoland

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