Technological and Bread Baking Traits of Triticale

Abstract

Winter triticale, carrying the genes of its parental forms, has taken both the positive properties of wheat and rye (a significant amount of protein, presence of gluten, content of biologically active aromatic substances) and negative (a large amount of soluble albumin and globulin proteins and especially high activity of amylolytic enzymes). The weather conditions during the vegetation, as well as the varietal characteristics of this grain crop are of great influence on the grain quality. Therefore, cultivation of winter triticale with high biochemical and baking properties is an important problem in the conditions of the Steppe Zavolzhie, in the zone of risky farming. The article presents the results of study conducted during 2007–2016 on the experimental plots of the Samarsky RIA. To establish an objective assessment of winter triticale quality, there was carried out a study of biochemical, technological and baking traits. Under favorable conditions for plant growth and development, winter triticale accumulates a significant percentage (18.3–18.8) of protein in kernels; forms grain with strong starch and low enzymatic activity (252–274 c of “falling number”, 300–520 a. u. of water-flour viscosity). Analysis of the baking traits of triticale has showed that it is necessary to take into account all the subtleties related to the dough process and the recipe. Due to the low gas-holding capacity and dough thinning (dilution), triticale is almost never used in its pure baking form. When 50 and 70% of triticale is added to flour, there is a significant improvement in bread quality, namely in volume and in texture, in dimensional stability and sensory characteristics (6.2 cm3/g of specific volume; 4.5 points of baking). The study results show that more attention should be paid to the varietal characteristics of winter triticale in the conditions of the Steppe Zavolzhie.

Triticale flour in bakery and rusk products

“…This flour does provide bread of consistently standard quality and needs to be subgraded to wheat flour. The results obtained confirm the data of other researchers (Gyori, 2018;Kalnina et al, 2015;Shabolkina et al, 2019). The dough's physical properties from triticale flour were determined on the Shopin alveograph (Figure 2).…”

“…The growing region largely determines the biochemical properties. Thus, Shabolkina et al (2019), who analyzed a large number of Volga triticale varieties, concluded that under favorable growth and development conditions, winter triticale accumulates a significant amount of protein (18.3%-18.8%), forms a grain with strong starch and low enzymatic activity: the "fall number" is 252-274 s. These indicators are significantly better than those obtained in our studies. However, these authors also claim that due to the low gas-retaining quality and dough dilution, triticale is not recommended for bread making without wheat flour subgrading.…”

“…The production of bread is proved to require subgrading of wheat flour. The quality of bread made from a mixture of wheat and triticale flour (up to 50%–70%) is almost similar to the wheat product (Tohver et al., 2005). At the same time, there is much evidence of the successful use of flour from different hybrid varieties, such as Ramzes, Saur (Kandrokov et al., 2019), Topaz, Skolot, especially as part of enriching additives (Torbica et al., 2019).…”