Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 582–586, July 1999
How to Cite
Seguchi, M., Ishihara, C., Yoshino, Y., Nakatsuka, K. and Yoshihira, T. (1999), Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity. Journal of Food Science, 64: 582–586. doi: 10.1111/j.1365-2621.1999.tb15089.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 2838; received 6/29/98; revised 11/6/98; accepted 2/13/99.
- water solubles;
Wheat flour was blended with triticale flour and baking tests were performed. When 18.3% of triticale flour was blended with wheat flour, the greatest bread height (mm) and specific volume (cm3/g) were obtained. Triticale flour was fractionated into water solubles, gluten, prime starch, and tailings by acetic acid (pH 3.5) fractionation. Baking results indicated that only the water solubles fraction produced the same baking performance as the original triticale flour. Several types of triticale flour were blended with wheat flours, and the breadmaking tests and measurement of amylase activities were compared. Baking results appeared to be related to a-amylase activity of triticale flour.