Triticale flour in bakery and rusk products

Леонова, Светлана; Badamshina, Elena; Koshchina, Elena; Kalugina, Olesya; Gareeva, Inzira; Leshchenko, N.I.

doi:10.1177/10820132211023273

Cited by 12 publications

(5 citation statements)

References 22 publications

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“…The results were consistent with other research related to legume chips (3.52-5.31 g/100 g) [25], crispbread with apple powder (3.87-4.25%) [48] and crispbread with pumpkin and carrot powder (3.96-5.04%) [49]. However, triticale crispbread had a higher water content (7.2-7.8%) [50] and the yellow split pea crackers showed the lowest values (1.28-3.16%) [51] than those presented in this study. showed the lowest values (1.28-3.16%) [51] than those presented in this study.…”

Section: Water Content Water Activity and Color Of Crispbread With Le...supporting

confidence: 92%

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Szulc,

Galus

2024

Molecules

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Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.

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Section: Water Content Water Activity and Color Of Crispbread With Le...supporting

confidence: 92%

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Szulc,

Galus

2024

Molecules

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“…The susceptibility of the grain to sprouting is a typical feature of triticale. This results in flour with increased amylolytic activity [17], i.e., it is characterized by a lower value of the falling number. Progress in triticale breeding is also aimed at improving the quality of the species in this respect, and studies by other authors have shown that triticale flours obtained from some new varieties of this species have a falling number value in the range dedicated to bread baking [5,16,18].…”

Section: Gluten Content and Falling Numbermentioning

confidence: 99%

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

et al. 2023

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The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa·s) and the lowest by the TG5% mixture (1536 mPa·s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan δ = G″/G′ > 0.1), while the values of the parameters G′ and G″ decreased as the share of gluten in the systems increased.

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“…A pesar de que el triticale contiene deficiencia de lisina su contenido es mayor que el de los trigos comerciales (Guzmán-Ortíz et al, 2018;Mergoum et al, 2019). En decadas anteriores la investigación se centró en mejorar la capacidad de unión y la solubilidad de la proteina al agua (Ahmedna et al, 1999;Leonova et al, 2021). Estas investigaciones son fundamentales para el uso de la proteina de trigo y triticale en formulaciones de alimentos, porque existe una relacion entre la proteina y la emucificacion, la espumabilidad, la capacidad de absorcion de agua y la capacidad de hincamiento (Ahmedna et al, 1999;Anderson, 1969;Mattil, 1971).…”

Section: Introductionunclassified

Caracterización tecnofuncional de harinas de trigo y X Triticosecale wittmack

Cadena-Cadena¹,

Moscoso²,

Ramírez³

et al. 2023

LATAM

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La mayoría de la investigación en híbridos de trigo y Triticales (x Triticosecale Wittmack) se ha centrado en el mejoramiento del rendimiento tratando de obtener cultivos de doble propósito (forraje y grano). Por lo general, la calidad de las harinas de estos híbridos es evaluada midiendo el diámetro y el coeficiente de expansión de las galletas horneadas. Estos indicadores se relacionan con la calidad de almidón, con proteínas y polisacáridos no amiláceos en la harina que determinan su rendimiento de absorción de agua. Sin embargo, se deja de lado las propiedades tecnofuncionales que estos cereales puedan brindar. Se evaluaron las propiedades tecnofuncionales de variedades de trigo y X Triticosecale wittmack cultivadas en el Instituto tecnológico del Valle del Yaqui. En los análisis proximales de las dos variedades no se observaron diferencias significativas en contenido de cenizas, proteína, grasa y humedad, por lo que las diferencias en color, textura y gusto no deberían tener variaciones en la harina como punto de partida. Sin embargo, en las propiedades funcionales si hay diferencias marcadas, se observaron correlaciones positivas entre los valores de la capacidad de absorción de agua (CAA), capacidad hinchamiento (CH), capacidad de formar espuma y estabilidad de la formación de espuma (FC-FS), actividad emulsionante y estabilidad de la emulsión (EA-ES), además se observó la presencia de fenoles tanto solubles como insolubles, así como una capacidad antioxidante moderada. De los resultados obtenidos, se puede concluir que la harina puede ser útil para la alimentación humana y puede ser adecuada para aplicaciones distintas a las aplicaciones alimentarias.

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Triticale flour in bakery and rusk products

Cited by 12 publications

References 22 publications

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

Caracterización tecnofuncional de harinas de trigo y X Triticosecale wittmack

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