Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies

Abstract

Background and objectives Triticale (x Triticosecale Wittmack) is a cereal grain with a reduced capacity for bread making but useful as a raw ingredient for cookies baking. Triticale has a high content of lysine, phenolic compounds, arabinoxylans, β‐glucans, and α‐amylase activity. Triticale's α‐amylase activity was promoted by submitting cookies dough to different time and temperature resting conditions in order to enhance the sweetness of cookies. Findings The level of glucose‐based carbohydrates increased with temperature, but time showed a significantly higher contribution to this variable. Texture showed significant changes in cookies dough, but fracture force showed a non‐significant difference in cookies. Sensory panelists preferred cookies obtained from the dough kept at 65°C for 25 min. Conclusions Sweetness in wheat/triticale cookies increased after a time/temperature in situ enzymatic process using endogenous enzymes, maintaining some texture and sensory properties that can be predicted using the model used. Significance and novelty The manuscript shows the possibility of using triticale flour as a source of endogenous enzymes to increase the sweetness of wheat/triticale cookies when the dough is subjected to previous treatment of dough resting, combining time/temperature conditions.