Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity |
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| Authors: | M. Seguchi C. Ishihara Y. Yoshino K. Nakatsuka T. Yoshihira |
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| Affiliation: | Author Seguchi and Ishihara are affiliated with Kobe Women's Univ., Suma-Ku, Kobe City 654, Japan.;Author Yoshino is affiliated with Kyoto Women's Univ., Higashiyama-ku, Kyoto City, 605, Japan.;Author Nakatsuka is affiliated with the Hokkaido National Agricultural Experiment Station, KAFF, Hokkaido, 082, Japan.;Author Yoshihira is with Rakuno Gakuen Univ., Ebetsu, Hokkaido 069, Japan. |
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| Abstract: | 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. |
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| Keywords: | triticale breadmaking water solubles α-amylase |
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