1. Elizabet Janić Hajnal, Institute of Food Technology, University of Novi Sad, Serbia
2. Aleksandra Torbica, Institute of Food Technology, University of Novi Sad, Serbia
3. Jelena Tomić, Institute of Food Technology, University of Novi Sad, Serbia
Introduction: Triticale (Triticosecale), a hybrid cereal developed by crossing wheat (Triticum) and rye (Secale) combines the valuable properties of both parental forms. Triticale has usually used in bioethanol production, but it has potential for expanding the resource base of baking industry. Thus, the aim of this study was to characterize the chemical and technological properties of triticale flour.
Methods: Chemical composition of triticale flour was determined using standard methods, while Micro-DoughLab, and Mixolab were used for characterization of the technological properties of triticale flour.
Results: The obtained results were compared with two wheat flour samples with good and poor breadmaking quality. Triticale flour in comparison to the wheat flours had 5.5 times higher crude fiber content, for 20% lower starch content and 1.5 times higher total sugar content. In case of the technological quality indicators of the dough, triticale dough had 25% higher water absorption value, 2.5 to 4 times lower stability, 40% lower elasticity and 1.5 to 2.0 times higher degree of dough softening in comparison to the wheat dough.
Conclusions: Triticale flour is suitable raw material for bread production and improver of wheat flour with poor technological quality.
Кључне речи :
Тематска област:
Прехрамбене технологије
Датум:
17.07.2016.
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
