Quality and physicochemical properties of domestic triticale cultivars
2022
Oh, S.M. | Choi, Y.C. | Kwak, J.E. | Park, H.J. | Lee, J.H. | Lee, J.S. | Park, M.R. | Kim, H.S. | Kim, H.J. | Oh, Y.G
This study investigated the physicochemical properties of domestic triticale flour and compared it with domestic wheat and rye flour. The triticale flour had a low protein content (7.7-9.7%) but a high total starch and amylose content compared to that of the wheat and rye flour. Shinjoseong showed the highest solvent retention capacity for four solutions (water, Na₂CO₃, lactic acid, and sucrose) among the triticale flour. The wet gluten content of triticale ranged from 13.6- 20.4%, which is lower than that of wheat flour (35.7-39.0%). Joseong showed low viscosity behavior in rapid visco analyzer (RVA), and Shinjoseong showed ranges between Baekkang and Saekeumkang flour. The differential scanning calorimetry (DSC) results showed that Shinyoung had a higher gelatinization temperature and enthalpy compared to that of the other triticale flours. All the triticale flour was hydrolyzed over 50% by α-amylase solution for 120 min, which is higher than wheat and rye flour. This study is expected to provide basic information regarding domestic triticale for the food industry and expand its utility by identifying the physicochemical properties.
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