Use of triticale flours in cookies: quality factors.

Abstract

Cereal Chem. 73(6):779-784 The quality of flours obtained from 10 triticale cultivars and its use- with flours exhibiting low protein content, high prolamine percentage fulness in the manufacture of cookies were studied. Factors affecting with a high proportion of species with a molecular mass =34 kDa, low cookie quality were also analyzed. The results obtained show that triti- glutenin content with a low proportion of species with a molecular mass cale flours are suitable for cookie manufacture. Best quality is related <30 kDa, and low content of free sulfhydryl groups. Triticale (x Triticosecale Wittmack) is a hybrid resulting from the crossing between wheat (Triticum sp.) and rye (Secale sp.). In areas of the world where diseases or untoward soil conditions restrict wheat production, triticale has proved to be an alternative crop for human consumption. The main disadvantages for its cultivation are susceptibility to certain diseases, sensitivity to light period, germination in spike, and presence of wrinkled grains (Bushuk and Larter 1980, CIMMYT 1985, Varughese 1991). Triticale flours have been found to be more suitable for the manufacture of products that may be prepared with a gluten of lower tenacity than that needed in bread manufacture. Thus, these flours have been used in the experimental preparation of waffles and pancakes (Rodgers 1973), crackers (Tsen 1974), cakes (Pefia and Amaya 1980), and cookies and tortillas (CIMMYT 1980). Spring triticales are cultivated in Argentina. These cultivars usually have the rusticity and tolerance to weather conditions that are harmful to rye. However, good industrial quality grains have not been obtained as yet. Several programs aimed at improving grain quality are being conducted at present. Features to be improved include soft endosperm, shriveling of grain, low test weight, and scarce gluten content (Amaya and Pefia 1991). Cultivation of soft wheats is not permitted in Argentina. Consequently, cookies are manufactured with flours of poor baking quality from Triticum aureus, which are inappropriate for producing bread. Use of triticale in the manufacture of these products appears to be an interesting alternative. The objective of this study was to determine the quality of flours obtained from 10 advanced experimental lines and cultivars of triticale, and to analyze both their usefulness in the manufacture of cookies and the factors that are more likely to affect the quality of the manufactured cookies.