Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars

Abstract

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.

Keywords: bread quality; dough rheological properties; principal component analysis; triticale flour.

Figure 1

Images of triticale grains and flour varieties used.

Figure 2

Evaluation with frequency of storage modulus (G′—open symbols), loss modulus (G″—solid symbols) and loss tangent (tan δ) for triticale flour dough (-●- Ingen 35 -●- Fanica; -●- Ingen 33; -●- Ingen 40; -●- Costel; -●- Ingen 54; -●- Ingen 93).

Figure 3

Images of breads obtained from triticale flours varieties used.

Figure 4

Principal component analysis: C12, difference in torques C1 and C2; C32, difference in torques C3 and C2; C34, difference in torques C3 and C4; C54, difference in torques C5 and C4; H’m, maximum height of gaseous production; VT, total CO₂ volume production; VR, volume of the gas retained in the dough at the end of the test; CR, retention coefficient.