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ABSTRACT
The solvent retention capacity test (SRC) was used to evaluate flour functionality for end use applications and select wheat for production of flour with required functionality, but there is little information about SRC test application on triticale flour quality. The ability of flour to retain a set of four solvents produces a flour quality profile for predicting bakery performance. The objective of this study was to evaluate the capacity of SRC and its micro test to determine the potential quality of 25 triticale flours, as well as studying the relationship between the SRC parameters and flour chemical composition. The SRC parameters of triticale flours were correlated with the flour components that have been proposed by the method: sucrose SRC-pentosan (r = 0.57), carbonate SRC-damaged starch (r = 0.80), lactic SRC-glutelin (r = 0.42), water SRC-all hydrophilic constituents (damaged starch [r = 0.72], protein [r = 0.61], glutelin [r = 0.66], pentosan [r = 0.46]). Triticale flours have shown higher water and sodium carbonate SRC, similar sucrose SRC, and lower lactic SRC values than published results of typical flours used for cookie production. Summarizing, the high level of association found between SRC and micro SRC parameters with flour composition and quality flour tests evidence that either the SRC profile or the micro test SRC could be used to determine the potential quality of triticale flours.
Cereal Chem. 83(3):243-249
Triticale (X Triticosecale Wittmack) is the hybrid obtained from crossing between wheat (Triticum sp.) and rye (Secale sp.). Triticale has robustness and tolerance to weather and soil conditions similar to that of rye. However, triticale flours have not produced good breads, but some cultivars have shown suitable characteristics for the production of flour for cookies (Tsen 1974; León et al 1996; Rubiolo et al 1998; Aguirre et al 2002). Generally, soft wheats are preferred for cookie making. However cultivation of soft wheat is not allowed in Argentina. Cookies, cakes, and crackers are made using hard wheat (Triticum aestivum) with additives. Triticale flours, therefore, appear to be an interesting alternative for cookie production.
Recently, AACC International adopted the solvent retention capacity (SRC) test (Approved Method 56-11), the SRC test is used to evaluate soft wheat quality (Slade and Levine 1994) but only a previous work provides...