Milling efficiency of triticale grain for commercial flour production

Dennett, Angela L.; Trethowan, Richard

doi:10.1016/j.jcs.2013.03.002

Cited by 39 publications

(32 citation statements)

References 11 publications

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“…The triticale flour yield obtained from the grain of a 14.0% milling moisture content changed within a very narrow range (Table ), and was much higher than the highest yield of triticale flour (ca. 42–62%) observed at this milling moisture content by Dennett and Trethowan, who performed their milling trials using a Brabender Qadrumat Junior mill on four triticale cultivars bred in Australia. On the other hand, our milling yield was lower than that reported by Ceglinska et al .…”

Section: Resultsmentioning

confidence: 99%

“…Superposition obtained for studied samples in J′ / J N 0 shows that qualitatively the elastic skeleton of the network is build up in the same way and some shifts of the reduced curves along the ω / ω 0 axis show only some minor quantitative differences in the network density. Some small discrepancies in the J′ / J N 0 curves at the uppermost zone of reduced frequency ( ω / ω 0 > 10) probably reflect differences in the chemical composition of triticale gluten, such as for instance proportions of various gluten protein fractions and densities of covalent and hydrogen bonds. This proves that the studied triticale gluten samples exhibit a practically identical type of visco‐elastic behaviour.…”

Section: Resultsmentioning

confidence: 99%

“…The J ′ , J ′′ = f ( ) mechanical spectra were fitted with functions of phenomenological Cole-Cole equations [Eqns (2)(3)(4)]. The plateau compliance J N 0 , plateau modulus G N 0 = 1/J N 0 , loss peak characteristic frequency 0, and spread parameter n related to the peak broadness were calculated.…”

Section: Interpretation Of Rheological Measurementsmentioning

confidence: 99%

“…However, triticale grain contains higher concentrations of the essential amino acid lysine, which makes it slightly more nutritionally valuable than wheat . In comparison with common wheat, it is observed that most triticale flours have lower protein content and milling yield, and give inferior loaf volume, which limits their bread making quality . Gluten can be washed out from flours obtained from many triticale cultivars but its yield and physicochemical properties are inferior in comparison to wheat gluten .…”

Section: Introductionmentioning

confidence: 99%

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Rheological characterisation of gluten from triticale (x Triticosecale Wittmack)

et al. 2017

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Visco-elastic properties of triticale gluten correspond to the lower end of medium visco-elasticity shown by common wheat gluten. Master spectra and the composite mechanical spectra prove that four triticale glutens exhibit practically an identical type of visco-elastic behaviour of a biopolymeric visco-elastic liquid similar to wheat gluten. The visco-elastic plateau parameters G , J , ω and l appeared significantly correlated with the contents of prolamins and secaloglutenins in triticale flours and glutens. © 2017 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Interpretation Of Rheological Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rheological characterisation of gluten from triticale (x Triticosecale Wittmack)

et al. 2017

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“…Triticale is a hybrid of wheat and rye artificially bred by man, and as such it combines properties of these two cereals . Poland is the largest triticale producer in the world with the area under its cultivation of about 1 mln hectares giving yearly a total yield of 3.3 mln tons.…”

Section: Introductionmentioning

confidence: 99%

Characteristics and structure of starch isolated from triticale

et al. 2014

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Triticale is a hybrid obtained by crossing wheat with rye. One of the factors limiting its application into food industry is still a lack of knowledge about this cereal. The aim of this study was to characterize and compare features of triticale starch obtained from grain of five new Polish triticale varieties: Madilo, Baltiko, CHD 3012/99, Pizarro and Fredro. Starch content in grain of analyzed cultivars varied in narrow range, while differences of falling number values, in spite of the same growing condition, varied more significantly. All the investigated triticale starches had a bimodal size distribution of granules. This was confirmed by both laser diffraction methods and scanning electron microscopy. Tested starches differed in terms of their amylose content and particle size distribution, thermal and pasting properties, as well as molecular weights. Starches of higher molecular mass (Mw) underwent gelatinization at higher temperature, according to DSC analysis. Values of pasting temperatures recorded by RVA were higher than those obtained by DSC. Relative proportion of A‐type to B‐type starch granules affected pasting properties measured by RVA. Starches of higher Mw underwent gelatinization at higher temperature. Tested triticale starches did not differ much in terms of hydrodynamic properties, offset and peak temperatures (DSC). Differences between samples show that physicochemical properties and the structure of triticale starch are variety‐dependent. PCA analysis indicated that starches obtained from Madilo and CHD 3099/12 as well as Baltiko and Fredro form separate groups with similar characteristics. Starch of cv. Pizarro differs significantly from those of the other cultivars.

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Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Messina,

Cano,

Silvio

et al. 2024

Food Science & Nutrition

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Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

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Milling efficiency of triticale grain for commercial flour production

Cited by 39 publications

References 11 publications

Rheological characterisation of gluten from triticale (x Triticosecale Wittmack)

Rheological characterisation of gluten from triticale (x Triticosecale Wittmack)

Characteristics and structure of starch isolated from triticale

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

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