Comparative analyses of physicochemical and technological properties of triticale, rye and wheat

Abstract

Wheat, rye and triticale samples were evaluated in terms of physicochemical and technological properties. The triticale samples had higher susceptibility of sprouting compared to rye. The milling value of wheat and triticale samples was over 70, suggesting good milling properties and the ability to provide flours with low extraction rates. Of all studied grains, triticale had the lowest dough development time, dough stability and weakening. The gluten network formed by glutenin and gliadin fractions from triticale was weak and the dough had insufficient plasticity, being therefore difficult to process. Rye is a good source of soluble dietary fibers, followed by wheat and triticale. The antioxidant properties of cereals were evaluated on the basis of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and Trolox equivalent antioxidant capacity. The rye samples had the highest antioxidant properties, followed by triticale and wheat. The physicochemical and technological properties of triticale suggest that this cereal can be successfully used in composite flours as ingredient for obtaining different baked products.