Evaluation of quality parameters for the characterization of the baking (bread) performance of complete and substitute triticale
1989
Zarco, J.A. (International Maize and Wheat Improvement Center (Mexico)) | Pena, R.J. | Amaya, A. | Varughese, G.
The SDS-Sedimentation test, a quality parameter related to gluten strength and baking quality, has been used with acceptable results as a criteria for baking quality in triticale. At present the International Maize and Wheat Improvement Center's triticales populations comprise mainly of complete TCL's, a situation contrary to that in the past when substitute triticales were predominant. Complete and substitute triticales show a wide range of SDS-Sedimentation values (5-15cc). However, the relationship between SDS-sedimentation and bread loaf volume in complete triticales is not as good as in substitute triticales. The usefulness of the SDS-Sedimentation value as a quality criteria for the present triticale populations needs to be reassessed. Therefore, a comparative study considering the relationship between the SDS-Sedimentation value and flour protein, gluten content and breadmaking quality in complete and in substitute triticales was undertaken.
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