Milling and breadmaking properties of wheat—triticale grain blends uri icon

abstract

  • The milling and baking performances of wheat (Triticum aestivum L)/triticale (x Triticosecale Wittmack) grain blends (W/TCL-GB), with 25 or 50 % triticale in the blend, were determined and compared with those of the two wheat and the two triticale composite samples included in the W/TCL-GB. The milling performance of the W/TCL-GB resembled the wheat more than the triticale samples; therefore, the wheat/triticale co-milling practice appears to be a good procedure to improve the milling performance of triticale. Bread loaf volume values for the W/TCL-GB flours were significantly higher (at 5 % level) than those of the two triticales. When wheat of good breadmaking quality was used in the W/TCL-GB, up to 50 % triticale could be substituted for wheat in the GB to produce flours with acceptable breadmaking quality.

publication date

  • 1992
  • 1992